Wednesday, June 16, 2010

Moroccan Turkey Meatballs with Green Rice

¾ lb of ground turkey
1 Tbsp Gourmet Garden Moroccan Herb & Spice Blend
A bunch of cilantro, minced
1 large garlic clove, minced
1 egg
1 thick onion slice, diced
¼ cup of bread crumbs, add more if meat mixture is too wet
S & P

1 cup of rice
2 cups of chicken stalk
2 stalks of green onions, diced
1 Tbsp Gourmet Garden Basil Herb Blend
1 zucchini, diced
1 clove of garlic, minced
1 large handful of raw Spinach, ripped apart or chopped
Feta cheese (sundried tomato flavor)

Start rice in rice cooker by adding rice, chicken stalk, green onions, basil blend, a few drops of EVOO and a few dashes of salt.

In a large bowl, add turkey, Moroccan herbs, cilantro, garlic, egg, onion, bread crumbs, s & p and mix well with your hands. With wet hands, shape 3 inch meatball rolls in the palm of your hands.

Over medium high, heat EVOO in a frying pan. Add meatballs and brown all sides so they are brown and crispy. Lower heat and cover until the meatballs are cooked all the way through and no longer pink in the middle. Don’t overcook otherwise they will be too dry.

Sauté zucchini and garlic with a little EVOO and salt until tender. Once rice is finished, add zucchini. In same pan, add spinach, sauté until wilted. Add to rice, and mix everything together.

Plate rice and meatballs together and sprinkle with feta cheese for a very tasty dinner!

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