Turkey Rice Balls
Yesterday after school as I’m putting these together for dinner, my son tells me this: “Guess what Mom? I had to go into the ‘Thinking Chair’ today.”
I asked him what the thinking chair was, and he told me it was a chair that he had to sit in because he was bad.
“Why were you bad?”
“Because I got in a fight at the drinking fountain. A person (later found out it was a girl) pushed me, so I pushed them back. They cried, and I had to go to the ‘Thinking Chair.’ I didn’t even cry, but they did so I had to sit in the chair.”
Did you get the undertones in the conversation? “Them” and “they.” It’s funny how things are not always as they appear. He didn’t want me to know it was a girl. Because even at his small age, it’s embarrassing. Not helped at all by his Dad.
These turkey balls are a little that way too. On the outward appearance you would expect them to have a fried taste. But not at all! These are in fact baked and use whole grains! And they still taste delicious. The kids loved dipping them, and thought it was so cool that they got to use toothpicks and dip their foods into different sauces. We chose ketchup , mustard, and sweet and sour sauce.
1/2 cup cooked brown rice
1/4 pound ground turkey, cooked
1 tsp salt
1/2 tsp pepper
1/4 cup grated cheddar cheese (I use 2%)
1/4 cup buttermilk (I use lowfat)
2 eggs, lightly beaten
1 1/2 cups whole wheat breadcrumbs or whole wheat cracker crumbs
2 tsp olive oil
Cook rice according to package or rice cooker directions. Set aside for later use.
In a blender or food processor, ground whole wheat bread or crackers until they become crumbs. Place crumbs into a small bowl and set aside for later use. (NOTE: using cracker crumbs or a combination of fresh breadcrumbs and cracker crumbs will yield a crispier outer edge).
In a blender or food processor, place the turkey, pepper, salt, cheese and buttermilk. Blend mixture together until it becomes smooth.
Put the blender mixture in a large bowl and mix in the rice. Roll the mixture into one inch balls and set on waxed paper.
Roll each ball in the egg mixture, than roll it in the breadcrumbs until all sides of the ball are covered in crumbs. Set aside until ready to use.
After all balls the balls have been rolled, spray a nonstick cooking pan with cooking spray. Set the temperature to medium high heat and allow pan to warm up. When pan is warm, place the two teaspoons of oil in the pan and then place the rice balls in the pan. Turn rice balls occasionally, and spray with cooking spray occasionally to give them a more fried taste. Cook for approximately 5-7 minutes until rice balls become browned on all sides. You may want to reduce heat to medium if rice balls cook or brown too quickly or begin to burn.
Serve with a salad, vegetables, and dipping sauces. Suggestions: honey dijon mustard, honey mustard, ketchup, sweet and sour sauce.
“Rice Balls” Decepetively Delicious by Jessica Seinfeld