Juicy Meatball Rice Bowl with Roasted Veggies 🧆🍚🌈
Prep Time: 20 minutes
Cook Time: 30 minutes
Servings: 2
Calories per Serving: ~520 kcal
Ingredients 📝
For the Meatballs 🧆
250g ground beef or mixed beef/pork
1 small onion, grated 🧅
1 garlic clove, minced 🧄
1 tbsp breadcrumbs
1 tsp Dijon mustard
1 egg yolk
Salt & pepper to taste 🧂
1 tbsp olive oil (for frying) 🫒
For the Rice 🍚
1 cup jasmine or basmati rice
2 cups water
Pinch of salt
Fresh parsley for garnish 🌿
For the Roasted Veggies 🌈
1/2 zucchini, sliced
1/2 red bell pepper, chopped
1/2 cup sweet potato, diced
1/4 cup caramelized onions
1 tbsp olive oil 🫒
1/2 tsp smoked paprika
Salt & pepper to taste
Instructions 👩🍳
Preheat the oven to 200°C (400°F).
Roast the veggies: Toss sweet potatoes, zucchini, and red bell pepper with olive oil, smoked paprika, salt, and pepper. Spread on a baking tray and roast for 20–25 minutes until tender and slightly browned.
Cook the rice: Rinse rice well, then cook in salted water over low heat for about 12–15 minutes, or until fluffy. Garnish with parsley.
Make the meatballs: In a bowl, combine beef, grated onion, garlic, breadcrumbs, mustard, egg yolk, salt, and pepper. Mix until just combined.
Form and cook meatballs: Shape into 6–8 small balls. Heat olive oil in a skillet and fry meatballs over medium heat for 8–10 minutes, turning to brown all sides.
Caramelize onions: In a separate pan, cook chopped onion over low heat with a drizzle of oil until golden and sweet (about 10 minutes).
Assemble the bowl: Place a serving of rice in each bowl, add 3–4 meatballs, roasted veggies, and a spoonful of caramelized onion. Serve warm.
Notes & Tips 💡
You can substitute ground turkey or plant-based mince for a lighter or vegan version.
Add a drizzle of yogurt sauce or tahini dressing for extra creaminess.