Bison & Rice Balls
Nutritional Info
- Servings Per Recipe: 15
- 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
View full nutritional breakdown of Bison & Rice Balls calories by ingredient
Introduction
Having to avoid pork & beef, I'm coming up with creative ways to use "different" kinds of meat. Feel free to adjust the seasonings to what you like or can tolerate. I imagine you could substitute the carrots with another vegetable such as zucchini. Parmesan cheese would be a good addition if you can have dairy.I baked and then froze these for quick lunchbox meals. Having to avoid pork & beef, I'm coming up with creative ways to use "different" kinds of meat. Feel free to adjust the seasonings to what you like or can tolerate. I imagine you could substitute the carrots with another vegetable such as zucchini. Parmesan cheese would be a good addition if you can have dairy.
I baked and then froze these for quick lunchbox meals.
Number of Servings: 15
Ingredients
-
2 egg whites, whisked till frothy
16oz ground Bison
2 cups cooked rice (I use leftover parboiled white rice)
1 cup shredded carrots
1/2 tsp basil
1/2 tsp oregano
1 tsp minced garlic
1/2 tsp sea salt
Dash cayenne pepper
Directions
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.