Black Rice Chicken Meatballs
Servings: 18 meatballs
- 1 lb. ground chicken
- 1/2 cup cooked black rice
- 2 garlic cloves minced
- 1/4 cup shredded parmesan cheese
- 1/2 cup Panko breadcrumbs gluten free
- 1 teaspoon Italian seasoning
- 1/2 teaspoon parsley
- Pinch of salt and pepper
Preheat oven to 400°.
Cook rice over stovetop according to the instructions on the package.
Meanwhile, place the chicken in a large bowl and add the remaining ingredients to the bowl, using a large spoon to mix everything together.
Once the rice is cooked, drain the water and add the cooked rice to the bowl; stir to combine.
Grease a large baking sheet and then, using your hands, roll the chicken into meatballs. Mine were about golf ball size, for reference.
Once all the meatballs have been formed, place the baking sheet in the oven and bake for approximately 20 minutes.
*Serving size depends on size of the meatballs, but is anywhere between 16-20 meatballs
*Calories are per meatball and are an estimation
Calories: 55kcal | Carbohydrates: 3g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 23mg | Sodium: 49mg | Potassium: 137mg | Fiber: 1g | Sugar: 1g | Vitamin A: 12IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg