PESTO RICE MEATBALLS

Pesto rice meatballs

Makes about 36 meatballs, 4 to 5 servings 

¼ cup raw long-grain rice 

1 ¾ cups water 

1 egg, slightly beaten 

1/3 cup spinach pesto (recipe below) 

2 tablespoons low-fat milk 

¼ cup grated Parmesan 

1 pound 80-percent lean ground beef 

2 tablespoons olive oil 

10 ounces (1 can) low-sodium condensed tomato soup 

Combine rice and ¾ cup water in a small saucepan over medium-high heat. Bring to a boil, then reduce heat to medium-low, cover and cook 10 minutes; the rice will not be cooked through. Drain if necessary, and let cool. 

Meanwhile, have 2 plates ready. Combine the rice, egg, pesto, milk and cheese in a large mixing bowl; mix well. Add the ground beef, using your hands to combine gently but thoroughly. Form into 1 ½-inch meatballs, placing them on the plates as you work. Cover the plates of meatballs with plastic wrap and refrigerate or freeze for 10 to 15 minutes; that will make the meatballs easier to work with in the next step. 

Heat oil in a large skillet over medium heat. Add half of the meatballs; use 2 spoons or forks to turn frequently as they brown lightly, about 5 minutes; meatballs will not be cooked through. Transfer to a clean plate and cook the remaining meatballs. Drain the skillet; add soup and remaining 1 cup of water. Increase the heat to medium-high; do not boil. Carefully return cooked meatballs to the skillet; reduce the heat to medium-low, cover and cook for 30 to 35 minutes or until the meatballs are cooked through. Serve hot. 

Spinach pesto 

Makes 2 cups 

1 10-ounce package frozen spinach, thawed 

½ cup basil leaves 

1 teaspoon dried basil 

2 tablespoons fresh lemon juice 

½ cup chopped walnuts 

½ teaspoon salt 

‰ teaspoon white pepper 

1/3 cup grated Parmesan 

½ cup extra-virgin olive oil 

Drain the spinach in a colander, pressing with your hands to remove excess water. Place it in the bowl of a food processor with basil leaves, dried basil, lemon juice, walnuts, salt, pepper and cheese. Pulse until finely chopped. With the motor running, slowly add the olive oil to form a smooth, thick paste. Serve immediately or cover and refrigerate. 

Check out the archive of Times-Picayune recipes at http://blog.nola.com/recipes. 

Exchange Alley seeks to rebuild recipe collections. Send requests or recipes (along with a phone number, your name and where you live) via e-mail with ALLEY in the subject line to: jwalker@timespicayune.com. Send mail to: EXCHANGE ALLEY, Food section, The Times-Picayune, 3800 Howard Ave., New Orleans, LA 70125-1429.