1 cup (roughly) cooked and cooled rice (leftover is fine)
1 cup Gluten Free baking mix (Bob's Red Mill)
1 pasture raised egg
1 package 6 oz mushrooms, whole or sliced
Fennel stalk if possible (top part of fresh fennel, or one stalk celery)
aprox 3 T parsley sprigs, eyeball
Set up a chopper, Cuisinart
Into the Cuisinart in large chunks put the vegetables and pulse to blend.
Dump the vegetables into a bowl and add the gluten free flour mix and the egg. Blend the ingredients together and form into balls.
Spray the meatballs with olive oil spray
In an oven bake at 375 degrees for 20-30 minutes
If you have an air fryer, bake 300 degrees for 10 minutes and then air fry for 10 minutes at 400 degrees.
Heat up some marinara sauce of choice and add veggie-balls to heat up for 30 minutes in sauce to absorb flavors.
I got an Air Fryer Christmas of 2019 and became obsessed with what I can cook in it! I made up this recipe as I had some leftover wild rice, and thought it would be good for a base for vegetarian-balls. They turned out great in the Air Fryer! I added the Gluten-free mix as I thought the zucchini and mushrooms would be too moist upon cooking. The texture and taste was perfect!