Ingredients
Scale
- 1/4 cup finely chopped red onion
- 3 cloves of garlic
- A splash of wine
- 1 pound of ground lean meat (I used venison, but you could use beef, turkey, lamb, chicken, pork … whatever suits your fancy)
- 1 1/2 teaspoons Red Robin Seasoning (or your favorite seasoned salt)
- 1/3 cup UNCOOKED basmati rice
- 1/4 cup milk
- 1/4 – 1/2 cup fresh cilantro leaves
- 1 egg
For cooking the meatballs:
- 1/2 cup of Fire Roasted Enchilada Sauce (or your favorite enchilada sauce)
- 1/2 cup of water
For serving:
- Hot cooked basmati rice, marinara sauce, enchilada sauce, fresh cilantro
Instructions
- Heat a small pan over medium heat, spray with cooking spray (if needed, I didn’t because I was using my Swiss Diamond pan) and saute for a few minutes, adding a splash of wine if the pan is too dry.
- In a bowl, mix the sauteed onions and garlic with the meat, seasoning, rice, milk, cilantro and egg. You can use a spoon if you like, but you’re going to want to use your hands towards the end to get everything well mixed.
- Form the meat mixture into balls of the desired size and set them in your saute pan as you make them … my meatballs were about 1 1/2 inches in diameter.
- Pour the enchilada sauce and water into the pan, cover and bring the liquid to boiling over medium to medium high heat, then reduce the heat to medium low and let cook for about 30 – 40 minutes or until the meatballs are cooked through and the rice is tender.
- To serve, I made a sauce by mixing equal parts of my favorite marinara and enchilada sauce. Then I made a bed of hot basmati rice on the plate, poured the hot sauce over the rice, topped with meatballs, drizzled just a bit of sauce on top of the meatballs (so as not to disturb the pokey porcupine “quills”) and garnished with fresh cilantro leaves