🧆 Juicy Beef Meatballs with Herbed Rice & Roasted Veggie Medley 🍚🌈
Prep Time: 20 minutes
Cook Time: 25 minutes
Servings: 2
Calories per Serving: ~550 kcal
🛒 Ingredients:
For the Meatballs 🧆
250 g ground beef (80/20 lean)
1 small onion, finely grated
1 garlic clove, minced
1 egg
2 tbsp breadcrumbs
1 tsp dried oregano
Salt & pepper to taste
1 tsp olive oil (for cooking)
For the Herbed Rice 🍚
1 cup jasmine or basmati rice
1 ½ cups water
1 tsp olive oil or butter
Salt to taste
1 tbsp chopped parsley (for garnish)
For the Roasted Veggies 🥕🥒
1/2 red bell pepper, sliced
1/2 zucchini, sliced
1/2 cup sweet potato, diced
1/4 cup onion or leek, chopped
1 tbsp olive oil
1/2 tsp dried thyme or Italian seasoning
Salt & pepper
👨🍳 Instructions:
Prepare the vegetables: Preheat oven to 200°C (390°F). Toss bell pepper, zucchini, sweet potato, and onion with olive oil, herbs, salt, and pepper. Roast for 20–25 minutes, flipping once halfway through, until tender and slightly browned.
Cook the rice: Rinse rice thoroughly. In a pot, combine rice, water, oil or butter, and salt. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes. Let stand for 5 minutes, then fluff with a fork and garnish with parsley.
Make the meatballs: In a bowl, combine ground beef, onion, garlic, egg, breadcrumbs, oregano, salt, and pepper. Form into 10–12 small meatballs.
Cook the meatballs: Heat olive oil in a non-stick skillet over medium heat. Sear meatballs on all sides for about 8–10 minutes, turning occasionally, until cooked through and browned.
Plate it up: Serve meatballs with a mound of herbed rice and a generous portion of roasted vegetables.
Tips & Variations:
Add grated parmesan to the meatball mix for extra flavor.
Use couscous or bulgur instead of rice for variety.
For extra juiciness, mix a bit of milk into the meatball mixture before shaping.