These simple meatballs (I can’t seem to stop calling them meatballs, whether there is meat in them or not!) made a great meal for the kids and I earlier this week. Simple pinto beans, rice and a handful of spices combined to create a surprisingly delicious lunch.
I have seen numerous recipes for bean and rice burgers and I just couldn’t imagine what that would taste like. I was fairly suspicious of the combination, so I figured I would have my kids test them out before I made a full dinner around them.
Lighter than regular meatballs and absolutely delicious with the Chipotle Dipping Sauce; these were a huge hit with both the kids and me. My older boys were very disappointed that there weren’t more of them. I’m planning to double the recipe and make them again for dinner one night next month.
The Chipotle Sauce turned out so well, I decided it was worthy of it’s own post. I have made it twice already and we’ve served it with veggies and with chips too.
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Southwestern Pinto and Rice Balls
SavePinPrintReviewServings: 30 1″ meatballs
Ingredients
- ▢1 can pinto beans rinsed and drained
- ▢1 cup cooked white rice I used Jasmine rice
- ▢1 egg
- ▢1/4 teaspoon kosher salt more to taste
- ▢1/4 teaspoon cumin
- ▢pinch of cayenne more to taste
- ▢1-2 tablespoons olive oil
- ▢Smoky Chipotle Dipping Sauce
Instructions
- Place the rinsed beans in a large mixing bowl. Mash with a potato masher until they form a paste. Add the rice, cumin and cayenne. Stir to combine and taste (just to determine if spicy enough). Add the egg and work with your hands or a large spoon to combine well.
- Use a small scoop or a spoon to form the balls and then gently round them with your fingertips. Form all of the balls and place them on a large plate or cutting board. In a large skillet over medium high heat, warm about a tablespoon of oil. Cook the balls in the skillet, until they are lightly browned on each side. This took a couple minutes on each side, turning them 2-3 times each.
- If you aren’t familiar with cooking things in batches, here is a tip.
- Start placing your rice balls in the pan, at the outer edge, next to the
- handle. Go clockwise around the pan and then fill in the middle. It is
- easy to remember which ones have cooked the longest that way and by the
- time you fill in the middle, it is time to start flipping them over and
- continue around the circle again.
- After the balls are browned, remove them from the pan and place them on a clean plate. Tent loosely with foil to keep warm. Cook the remaining half of the balls and then serve warm. Enjoy!
