- Rachael Ray - https://www.rachaelray.com -

Chicken and Rice Meatballs

These garlicky meatballs freeze well for a make-ahead recipe – serve on their own or with dippers of your choice, like gravy or marinara.



In a large mixing bowl [2], combine the rice with the ground chicken, onion, garlic, parsley, Parmigiano Reggiano and egg. Season with salt and freshly ground black pepper. Flatten out the mixture in the bowl [2] and score it into four portions using the side of your hand. Shape each portion into five balls – you should have twenty meatballs in total.

Arrange the meatballs on a nonstick sheet pan [3] and drizzle them with EVOO [1]. Place in the oven and bake until the meatballs are cooked through and golden brown, about 10-12 minutes.

This is one of many “Yum-o!” recipes – it’s good and good for you. To find out more about Yum-o!, Rachael’s nonprofit organization, visit
www.yum-o.org [4].