Mediterranean Meatballs with Brown Rice 

These heavily spiced meatballs simmered in a San Marzano tomato sauce pair nicely with a nutty brown rice. Brown rice provides more nutrients and fiber compared to white rice. I always choose a short-grain brown rice as it is starchier and more palatable compared to a long grain brown rice. 

Meatballs:

1lb ground bison 

1 egg 

1 teaspoon cumin

1 teaspoon ginger 

1 teaspoon cinnamon 

½ cup onion, grated on cheese grater 

¼ cup mint, chiffonade (reserve some mint for garnishing) 

1 teaspoon salt and fresh cracked pepper 

¼ cup breadcrumbs (optional) 

1 tablespoon of avocado or canola oil 

Tomato Sauce: 

1 onion, julienned 

One 28oz can of San Marzano Plum Tomatoes 

Salt and fresh cracked pepper to taste 

Brown Rice

1. Combine ground beef or bison with egg. Add spices , onion and mint. If mixture is too moist to form into balls add ¼ cup of breadcrumbs. Form into golf size balls using ice-cream scooper.

2. Meanwhile heat olive oil in stock pot and sauté onions until caramelized. Using a wooden spoon crush tomatoes. Add sprig of basil. Bring to simmer.

3. Heat avocado oil in sauté pan. Once oil shimmers add 5-6 meatballs in the pan making sure to not overcrowd the pan. Once browned, on most sides, transfer to stockpot with tomato sauce. The meatballs will finish cooking in the tomato sauce. Finish searing the rest of the meatballs and allow to simmer in tomato sauce for at least 20 minutes. Season with salt and fresh cracked pepper.

4. Rinse 1 cup of brown rice and cook in 3 cups of water. Cook until tender for around 30 minutes on the stovetop. Allow to rest covered with no heat for 10 minutes. Do not stir rice while cooking as it will become gummy. Alternatively you can use an Instant Pot, 1 cup of water for every cup of brown rice. Pressure cook for 15 minutes with the venting knob closed. Allow natural release for 5 minutes and then release steam.

5. Serve meatballs on top of rice. Garnish with a drizzle of good quality olive and chopped mint.