SERVES 4
TOTAL TIME: 45 minutes
Meatloaf mix is a combination of equal parts ground beef, pork, and veal and is available at most grocery stores. If you cannot find meatloaf mix, substitute equal parts 90 percent lean ground beef and ground pork. You will need a 12-inch nonstick skillet with a tight-fitting lid for this recipe; do not substitute a smaller skillet here.
|
2 |
cups water |
|
1 |
cup long-grain white rice, rinsed |
|
1½ |
pounds meatloaf mix |
|
1 |
(7-ounce) container basil pesto (⅔ cup) |
|
⅔ |
cup panko bread crumbs |
|
½ |
cup chopped jarred hot cherry peppers |
|
1 |
tablespoon olive oil |
|
1 |
onion, chopped fine |
|
Salt and pepper |
|
|
3 |
garlic cloves, minced |
|
1 |
cup V8 juice |
|
2 |
tablespoons chopped fresh basil |
1. Combine 1¾ cups water and rice in bowl, cover, and microwave until liquid is absorbed, about 10 minutes. Fluff rice with fork.
2. Meanwhile, mix meatloaf mix, pesto, bread crumbs, and cherry peppers together in bowl using hands until uniform. Heat oil in 12-inch nonstick skillet over medium heat until shimmering. Using spring-loaded ice cream scoop (or two spoons), scoop and drop meat mixture directly into skillet to make about 18 meatballs (scant ¼ cup per meatball). Brown meatballs well on all sides, about 10 minutes; transfer to paper towel–lined plate.
3. Pour off all but 1 tablespoon fat from skillet. Add onion and ¼ teaspoon salt and cook over medium heat until onion is softened, about 5 minutes. Stir in garlic and cook until fragrant, about 30 seconds. Stir in remaining ¼ cup water, V8 juice, and microwaved rice mixture, scraping up any browned bits.
4. Nestle browned meatballs into rice, cover, and simmer gently until rice is tender and meatballs are cooked through, about 10 minutes. Season with salt and pepper to taste, sprinkle with basil, and serve.