Using brown rice, this is a new approach to an unlikely classic southern appetizer of spicy meatballs poached in chelly. Cooked brown rice (as opposed to using uncooked white rice) yields a healthier and very texturally appealing meatball; additionally, the sphere of the ball is kept perfectly round and the meatball internal firmness is maintained. A lovely presentation on any finely accoutered holiday table.



2 cups cooked Beulah Land Tan, Medley, or Missimati Brown Rice (ours cooked in chicken stock)

2 eggs, beaten

1 pound ground sirloin, 90 % lean

1 pound bulk medium or hot sausage (breakfast variety fine!)

1 tsp fennel, ground

2 tbsp Herbes de Provence

1 tsp kosher salt

1 tsp nutmeg, ground

2 tsp coriander, freshly ground

1 tbsp blank pepper, ground

1 tsp paprika

1 tsp thyme, ground

2 tbsp soy sauce

¾ cup bread crumbs

Juice of ½ of lemon

¼ cup dry sherry

¼ cup sweet milk

Chelly Sauce

24 ounces chili sauce

30 ounces grape jelly

4 ounces Dijon mustard

cup rice wine vinegar

½ cup rice wine vinegar


Preheat oven to 350 degrees Fahrenheit.

Combine and blend very well all ingredients of meatballs. Roll into 1 inch spheres and place on a large cookie sheet that has been coated with cooking spray.

Bake for 30 minutes.

Make chelly sauce. Add all ingredients to thick bottom stock pot (can use crock pot if time allows). Heat thoroughly and blend together well.

Add meatballs to chelly, poaching with slow simmer for at least 1 hour.