Mexican

Gluten- Corn- and Dairy - Free Veggie Balls is for Dinner.

Gluten- Corn- and Dairy - Free Veggie Balls takes 60 minutes to prepare.

Gluten- Corn- and Dairy - Free Veggie Balls takes 15 minutes to cook.

Gluten- Corn- and Dairy - Free Veggie Balls makes 6 servings.

The ingredients for Gluten- Corn- and Dairy - Free Veggie Balls are:

1 1/3 cups long grain rice, rinsed
1 2/3 cups water
1 cup chunky salsa
1 shallot, minced
1 cup TVP granules
1 1/2 cups cooked black beans
3 cloves garlic, minced
1/2 red bell pepper, minced
1 tbsp chili powder
1 tsp smoked paprika
1 tsp oregano
1/2 tsp ground cumin
2 tbsp potato starch
1 egg + 1 egg white, beaten

Here is how you make Gluten- Corn- and Dairy - Free Veggie Balls:

Bring rice, water, and salsa to a boil in saucepan over medium-high heat. Cook, uncovered, 5 minutes. Stir in shallot and TVP, reduce heat to low.Cover and cook until rice and TVP are tender and water is fully absorbed, about 15 minutes. Remove from heat and allow to cool slightly.In a large bowl, with a potato masher, crush black beans, garlic and red pepper.Stir in rice mixture, spices and potato starch, mixing well. Fold in beaten egg and egg white until well incorporated.Cover and refrigerate 30 minutes.Meanwhile, preheat oven to 425 and line 2 baking sheets with parchment or foil.Form large balls out of the bean mixture (you should get around 24) and place on the sheets.Bake 15-18 minutes, until hot and crusty.Serve alongside a green salad or crunchy coleslaw.Number of Servings: 6Recipe submitted by SparkPeople user JO_JO_BA.

The nutritional information for Gluten- Corn- and Dairy - Free Veggie Balls is:

• Servings Per Recipe: 6
• Amount Per Serving
• Calories: 304.2

• Total Fat: 1.5 g
• Cholesterol: 35.4 mg
• Sodium: 450.7 mg
• Total Carbs: 57.0 g
• Dietary Fiber: 7.1 g
• Protein: 17.0 g

Gluten- Corn- and Dairy - Free Veggie Balls is Mexican cuisine.

The dietary needs meet for Gluten- Corn- and Dairy - Free Veggie Balls is Gluten Free