Rice Timballo with Bison Meatballs

Rice Timballo with Bison Meatballs

Yummy!

Rice Timballo with Bison Meatballs
Rice Timballo with Bison Meatballs

I love to make this dish! I wish to have left overs of this because they are easy to store for later, but I rarely get the chance to have any.

I start making the mini meatballs

In a mixing bowl add the ground bison, ground flax, 2 eggs, parsley flakes, rosemary essential oil, grated clove of garlic, salt and pepper. Mix well.

At this point in a warm frying pan I add the Olive Oil, the chopped onions, celery and carrots. Let it cook until the onions look translucent, then season to taste with salt and pepper. Now, with a melon scoop, form the mini meatballs and drop them in the frying pan making sure they cook on both sides. When the meatballs are cooked add the wine and let it simmer for a few minutes. Add the crashed tomatoes, the coriander essential oil, turmeric, season to taste and let it cook for about 10 minutes on low heat.

Cook the rice and drain the water (you can prepare this ahead of time)

Add the rice to the meatball sauce. Beat the remaining 2 eggs and add them to the mixture, mix well and pour it in a greased (I use olive oil) baking pan.

Bake at 425 F for 25 minutes or until the edges and the top are brown.

Buon Appetito!timballo 1

Ingredients:

  • Salt  & Pepper to taste
  • 1/4 tsp Turmeric
  • 1/2 Cup ground Flax
  • 1lb ground Bison
  • 1 28 oz can of Crushed Tomatos
  • 1 medium Onion
  • 2 stalks of Celery
  • 2 Cups brown rice
  • 1 Cup Carrots
  • 4 Eggs
  • 1 drop Rosemary Essential Oil
  • 1 drop Coriander Essential Oil
  • 1/4 Cup Wine
  • parsley flakes
  • 1 clove of garlic
  • 2 tbsp Extra Virgin Olive Oil

timballo 4

Makes 9 Servings

Chicken Meatballs with Pasta and Vegetable Medley

Chicken Meatball with Pasta and Vegetable Medley

This meatball meal will fill you up!

I use a small squeeze ice cream scoop to shape them and drop them into a  frying pan that has been coated with Extra Virgin Olive Oil.

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In a separate frying pan I fry all the veggies  then combine the two into one pan.

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At this point add the wine, pesto, honey, crushed tomato sauce and turmeric. Let it simmer for a couple of minutes then add the cooked pasta. Let it cook for another couple minutes and voila’ you are done!

Chicken Meatballs with Pasta and Vegetable Medley
Chicken Meatballs with Pasta and Vegetable Medley

Buon Appetito!

Ingredients:

For the Meatballs:

  • 1 lb ground Chicken Breast
  • 1/2 Cup Pumpkin Puree
  • 1/2 Cup Ground Flax
  • 1/4 Cup Brown Rice Flour
  • 2 Eggs
  • 1 drop Rosemary Essential Oil
  • 1 drop Thyme Essential Oil
  • 1 Tbsp Parsley Flakes
  • 1 Grated or minced Garlic Clove
  • Salt and Pepper to taste

 

For the Vegetable medley:

  • 2 Tbsp Extra Virgin Olive Oil
  • 1/4 Cup White Wine
  • 1 tsp Homemade Pesto
  • 2 Cups of Broccoli
  • 1 Onion
  • 3/4 Cup baby carrots
  • 1 Cup Zucchini
  • 1tsp Raw Honey
  • 3/4  Cup Crushed Tomato Sause
  • 1/2 tsp Turmeric powder
  • Salt and Pepper to taste
  • 4 Cups Cooked Brown Rice Pasta

4 Servings

Courtesy of Daniela’s Kitchen