POP Nutrition: Zesty Meatballs With Fragrant Rice

Hi guys,

I am sure you all heard about ” Green Eggs and Ham”. A famous Dr. Seuss book. I read about a thousands time to my son when he was a babe. Well, we are not having green eggs and ham but we are having green meatballs. The reason being is all the parsley, green onion, jalapenos, and other green goodness 🙂


  • 1 lb 85% lean organic ground beef
  • 1 lb 90% lean ground turkey
  • 1 large red onion
  • 4 green onions
  • bunch of chives
  • bunch of basil
  • bunch of cilantro
  • bunch of parsley
  • 3 eggs
  • paprika
  • red pepper flakes
  • ground black pepper
  • 1 tsp marjoram
  • 1 tsp ground cardamon
  • 1 tsp dried thyme
  • 1.5 cups of rice
  • 1/2 ground coriander
  • 1 tbsp grape seed oil

Cooking Steps:

  1. To prepare the rice, use 1.5 cups of rice to 4 cups of water.
  2. Bring water to a boil, add thyme, oil, and coriander. Put the heat on low and cook until all the water is gone. About 10-15 min. If a bit f water left, turn of the heat, close the lid tightly and let the water absorb.
  3. To prepare the meatballs, in a blender mix all the vegetables, spices and eggs, besides the meat.
  4. Place meat in a large glass bowl, add the mixture from the blender. Mix until even consistency.
  5. Preheat an oven to 300 F. Line a cooking sheet with foil. Make 20 round meatballs, line them up, pore 1 cup of low-sodium chicken stock.
  6. Cook for 90 min. Cooking meatballs on low heat and with stock prevents them from being dry.
  7. Server over rice with steamed asparagus.



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