Method: Simply grind everything in a food processor until smooth.
Preheat a medium skillet over medium-high heat. Drizzle with olive oil or cooking spray. Chop onion, slice mushrooms, and add to the heated pan. Sautee 6-8 minutes, until vegetables are soft and starting to turn golden. In the final minute of cooking, add garlic (crushed or minced) and sauté until fragrant.
While the vegetables are cooking, add sundried tomatoes to a food processor and pulse a few times to chop them. Add the rice, breadcrumbs, MRM black rice powder, and spices. When the vegetables are finished, transfer to the food processor.
Pulse the mixture until its just starts to come together. Be careful not to completely “puree” it, as the texture makes this taste more similar to traditional meatballs. Use your hands to form the mix into 20-22 balls.
In the same skillet as before, heat more oil or cooking spray, and add the meatballs. Cook on all sides for 1-3 minutes, just until the outsides are crisp.
Assembly: Toast the buns, add arugula or lettuce, then the meatball, pesto, and I added an additional sundried tomato, too!