Description
A hearty and flavorful dish featuring tender, herb-infused meatballs served over fluffy rice with a medley of pan-roasted vegetables.
Ingredients
Scale
For the Crust:
- 1 lb ground beef (80/20)
- 1/2 cup breadcrumbs
- 1 large egg, beaten
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp dried basil
- Salt and black pepper to taste
- 2 tbsp olive oil
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 bell pepper, sliced
- 1 zucchini, sliced
- 1 red onion, sliced
- 2 tbsp chopped fresh parsley for garnish
Instructions
1. Prepare the Crust:
- In a bowl, combine ground beef, breadcrumbs, egg, Parmesan, garlic, oregano, basil, salt, and pepper. Mix until just combined, then shape into 1-inch meatballs.
- Heat 1 tbsp olive oil in a large skillet over medium heat. Add meatballs and cook for 8-10 minutes, turning occasionally, until browned and cooked through. Remove and set aside.
- In the same skillet, add remaining olive oil. Add bell pepper, zucchini, and red onion. Sauté for 6-8 minutes until vegetables are tender and lightly charred. Season with salt and pepper.
- Meanwhile, rinse rice under cold water. In a saucepan, bring chicken broth to a boil, add rice, reduce heat to low, cover, and simmer for 15-18 minutes until liquid is absorbed and rice is fluffy.
- Serve meatballs over rice with pan-roasted vegetables on the side. Garnish with fresh parsley.
Notes
You can customize the seasonings to taste.