Description
Tender, herb-infused meatballs served over fluffy rice with fresh, crunchy vegetables and a creamy garlic yogurt sauce for a balanced, flavorful meal.
Ingredients
Scale
For the Crust:
- 1 lb ground beef (80/20)
- 1/2 cup breadcrumbs
- 1 large egg, beaten
- 1/4 cup finely chopped parsley
- 2 cloves garlic, minced
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup long-grain white rice
- 2 cups water or broth
- 1 cucumber, diced
- 1 bell pepper, sliced
- 1 cup cherry tomatoes, halved
- 1 cup plain Greek yogurt
- 1 clove garlic, grated
- 1 tbsp lemon juice
- 2 tbsp olive oil
- Salt and pepper to taste
Instructions
1. Prepare the Crust:
- In a bowl, combine ground beef, breadcrumbs, egg, parsley, minced garlic, salt, and pepper. Mix gently until just combined, then form into 1-inch meatballs.
- Heat olive oil in a skillet over medium heat. Add meatballs and cook for 8-10 minutes, turning occasionally, until browned and cooked through. Set aside.
- In a saucepan, bring water or broth to a boil. Add rice, reduce heat to low, cover, and simmer for 15-20 minutes until tender. Fluff with a fork.
- In a small bowl, mix Greek yogurt, grated garlic, lemon juice, salt, and pepper to make the garlic yogurt sauce. Refrigerate until ready to serve.
- Prepare the crisp veggies by dicing cucumber, slicing bell pepper, and halving cherry tomatoes. Arrange on a plate or mix lightly.
- Serve meatballs over a bed of rice with crisp veggies on the side, drizzled with garlic yogurt sauce. Enjoy warm.
Notes
You can customize the seasonings to taste.