Bison & Rice Balls
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 15
Ingredients
2 egg whites, whisked till frothy16oz ground Bison2 cups cooked rice (I use leftover parboiled white rice)1 cup shredded carrots1/2 tsp basil1/2 tsp oregano1 tsp minced garlic 1/2 tsp sea saltDash cayenne pepper
Place together in a medium bowl the egg whites, bison, rice and carrots, do not mix.
In a small bowl mix together the garlic and the seasonings. Add to the bison bowl and mix well with hands.
For easy cleanup, line a large cookie sheet with parchment paper. Form each ball with about 1/2 cup of the mixture.
You should get 15 balls.
Bake on parchment paper lined pan at 350 degrees for about 25 min.
To freeze: Let cool on the pan and then stick the whole pan in the freezer until meatballs are frozen firm. Transfer to a freezer bag and return to freezer.
Serving Size: 15 meat/rice balls-Nutrition is per meatball
Number of Servings: 15
Recipe submitted by SparkPeople user PIR8CHIK.
In a small bowl mix together the garlic and the seasonings. Add to the bison bowl and mix well with hands.
For easy cleanup, line a large cookie sheet with parchment paper. Form each ball with about 1/2 cup of the mixture.
You should get 15 balls.
Bake on parchment paper lined pan at 350 degrees for about 25 min.
To freeze: Let cool on the pan and then stick the whole pan in the freezer until meatballs are frozen firm. Transfer to a freezer bag and return to freezer.
Serving Size: 15 meat/rice balls-Nutrition is per meatball
Number of Servings: 15
Recipe submitted by SparkPeople user PIR8CHIK.
Nutritional Info Amount Per Serving
- Calories: 78.6
- Total Fat: 3.0 g
- Cholesterol: 13.3 mg
- Sodium: 28.4 mg
- Total Carbs: 5.8 g
- Dietary Fiber: 0.2 g
- Protein: 6.6 g
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