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Cheesy Brown Rice Meatballs

Ingredients

1 lbs. ground beef

1 sml. onion

1/2 tsp. chili powder

14 1/2 oz. fire-roasted diced tomatoes with green chilies

Italian seasoning to taste

1/2 c. water

1/3 c. brown rice

extra virgin olive oil to taste

1 c. shredded cheese

Directions

Preheat the oven to 350ºF. Grease a medium to large rectangular glass baking dish with an extra virgin olive oil spray (use olive oil in a spray bottle).

Prepare the Topping: Open can of diced tomatoes and chilies, and drain most of the liquid. Pour in a small bowl and use a potato masher to mash out the rest of the liquid. Keep 1/4 cup of the liquid (set aside) and discard the rest (to make it a little spicier, you can use all of the liquid from the can). Add water and chili powder to the tomatoes and chilies; mix well.

Prepare the Meatballs: In a large bowl, combine ground beef, uncooked brown rice, finely chopped onion, 1/4 cup of liquid reserved from diced tomatoes and chilies, and Italian seasoning. When all ingredients are mixed well, form into 12 meatballs and arrange in the baking dish. Pour topping over them leaving it to rest on top of each meatball while it cooks.

Cover and bake on center rack for 35 minutes. Remove from oven, sprinkle shredded cheese on top, and return to oven to bake for an additional 5-10 minutes.