This meatballs recipe is much older than me.:) I was raised on these meatballs. Back in Ukraine they are called “hedgehogs” because when cooked the rice grains stick out of the meatballs like hedgehog’s needles.
I love these meatballs because they are 2 meals in 1 – meat with rice. Get your carbs and protein. Serve with salad and you got your greens. 89 calories, 11 g of protein and 2 WW points each.
Super easy to make! No pre-cooking! Only 5 ingredients you are more likely to have at any time!
My mom and grandma always made these meatballs in the dutch oven on a stove top or in the oven. I decided to try the crock pot meatballs version.
I made them twice.
First time I pre-cooked the rice, panfried the meatballs before adding to crock pot, and added enough chicken stock to cover them. I also used short grain brown rice. They were just OK. A bit over cooked.
Second time they turned out much better and it’s this recipe. No need to cook the rice, panfry them or cover completely with liquid. Add chicken stock on the bottom of the crock pot just enough to release the steam for cooking.
Using long grain rice is the key. All of my ingredients were organic. Just do your best, one step at a time. Half of the ingredients being organic is already great! Brown rice is much better for you than white rice.
The meatballs didn’t fall apart in the slow cooker but they are tender. Remove the meatballs one by one from the slow cooker using a spoon.
- 2 lbs extra lean ground turkey
- 1 cup brown long grain rice, uncooked ( I used organic basmati)
- 1 egg, large
- 1 medium onion, pureed (any white onion, not purple)
- 3 cups low sodium chicken stock
- Salt and pepper to taste
- Wash rice really well under cold water.
- Puree onion in a food processor or with a grater. Magic Bullet works great - small, fast and no tears.:)
- Add all ingredients except chicken stock to a bowl and mix to combine. Form 20 meatballs. Pour chicken stock in the crock pot. Lay meatballs in 2 layers on the bottom of crock pot. Cover and cook on low for 3-4 hours. Garnish with fresh dill or parsley and serve.
You can also pour a bit of the juice on top of meatballs. I like to dip rye bread in it. Mmmmm.
Servings Per Recipe: 20 meatballs
Amount Per 1 Meatball:
Total Fat: 1.0 g
Cholesterol: 26.1 mg
Sodium: 35.1 mg
Total Carbs: 4.4 g
Dietary Fiber: 0.3 g
Protein: 11.2 g
Weight Watchers Points Plus: 2
Weight Watchers Points: 2
P.S. I did not include the chicken stock in the nutritional information data as pouring it over the meatballs is optional, and 1 cup of organic low sodium chicken broth = 10 calories.:)