Broccoli, Cheddar, Rice Meatballs

Serves: 6
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Ingredients
What is chicken base? It’s like buying 10 quarts of chicken stock, but without the water added to it already. And instead of paying $4 per quart, you pay about $.80 and add your own water. And beyond using it like stock, like in this recipe, it adds flavor to whatever you’re making. I use Better than Bouillon when I don’t need the base to dissolve (like this recipe, because the texture is liquidy), and More than Gourmet (the texture is like extra hard jello) for when what I’m making will come in contact with heat; like soups, stovetop sautées, and stews. And of course there are other base/reduction variations out there. I just keep chicken and beef on hand, but I bet mushroom is the shizzzz.
I know. You’re like, “You’ve been gone for a year and all you have for me is this incredibly frumpy meatball recipe?” I feel you. But let me say, I’m in my (hopefully) last few weeks of being pregnant (It’s our first. It’s a girl. Yes, I’ll write more about this.) and went DEFCON 2 in the kitchen prepping meals for the freezer, in preparation for what I’m imagining will be a baby-pocalypse, where I’ll be a shut-in for weeks on end. I’m terrified. So out of my individually packaged and labeled rage came what I hope is going to be the most perfect-est easy to re-heat, complete meal. Lean protein, fat, carbs, and something green–because I guess I’m a grown up now.
Description
Variations
What is chicken base? It’s like buying 10 quarts of chicken stock, but without the water added to it already. And instead of paying $4 per quart, you pay about $.80 and add your own water. And beyond using it like stock, like in this recipe, it adds flavor to whatever you’re making. I use Better than Bouillon when I don’t need the base to dissolve (like this recipe, because the texture is liquidy), and More than Gourmet (the texture is like extra hard jello) for when what I’m making will come in contact with heat; like soups, stovetop sautées, and stews. And of course there are other base/reduction variations out there. I just keep chicken and beef on hand, but I bet mushroom is the shizzzz.
About this recipe
I know. You’re like, “You’ve been gone for a year and all you have for me is this incredibly frumpy meatball recipe?” I feel you. But let me say, I’m in my (hopefully) last few weeks of being pregnant (It’s our first. It’s a girl. Yes, I’ll write more about this.) and went DEFCON 2 in the kitchen prepping meals for the freezer, in preparation for what I’m imagining will be a baby-pocalypse, where I’ll be a shut-in for weeks on end. I’m terrified. So out of my individually packaged and labeled rage came what I hope is going to be the most perfect-est easy to re-heat, complete meal. Lean protein, fat, carbs, and something green–because I guess I’m a grown up now.
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