Dinner
Veggie Packed Meatballs
| Total time:
| Prep:
| Cook:
| Servings:
|
| 40 min |
10 min |
30 min |
4 |
Dietary Restrictions
Gluten-freePeanut-freeTree-nut-freeFish-freeShellfish-freeSoy-FreePork-FreeSesame-Free
Ingredients
-
1
Cup
basmati rice
-
2
Cup
water
-
1
Teaspoon
olive oil
-
1/4
Teaspoon
salt
-
1/4
Teaspoon
pepper
-
1
Pound
93% lean ground beef
-
1/2
onion
-
1
red bell pepper
-
1
carrot
-
1/4
Teaspoon
salt
-
1/4
Teaspoon
pepper
-
1
Teaspoon
garlic powder
-
1
egg
-
1/2
Cup
parmesan cheese
-
15
Ounce
marinara sauce
-
1
Tablespoon
olive oil
-
4
Cup
broccoli florets
-
2
Cup
water
Directions
-
Add rice, water, and olive oil to a pot. Season with salt, pepper, and adobo. Mix everything together. Cover the pot and bring to a simmer. Once simmering, immediately turn off the heat and let it sit covered on the stove for 30 minutes.
-
While the rice is cooking, make the meatballs. In a large bowl, combine ground beef, chopped onion, diced red bell pepper, grated carrot, Parmesan cheese, egg, salt, pepper, and garlic powder. Mix everything together well with clean hands.
-
Shape the mixture into meatballs.
-
Pour marinara sauce into a skillet. Place the meatballs on top of the sauce. Drizzle the olive oil over the top.
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Nutrition Facts per Serving
| Nutrient |
Amount |
| Calories
| 593 kcal |
| Fat
| 24 g |
| Carbohydrates
| 55 g |
| Protein
| 38 g |
| Fiber
| 6 g |
| Sugar
| 9 g |
| Sodium
| 1109 mg |
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