Little Meatballs with Parmesan Garlic Rice
User Reviews
5.0
54 reviews
Excellent
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Prep Time
30 mins
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Cook Time
30 mins
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Total Time
50 mins
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Servings
2 servings
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Calories
352 kcal
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Course
Main Course
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Cuisine
Italian-American Fussion
Little Meatballs with Parmesan Garlic Rice
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Looking for a delicious main dish for two? Then Little Meatballs with Parmesan Garlic Rice is for you. A tasty spiced meatball & rice dish.
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Ingredients
MEATBALLS
- 1 tablespoon egg (lightly beat egg & use 1 tablespoon)
- 2 tablespoons bread crumbs
- ½ teaspoon dried oregano
- ¼ teaspoon red pepper flakes
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 4 ounces lean ground beef
- 1 teaspoon olive oil
SAUCE
- ¼ cup finely chopped yellow onion
- 1 teaspoon minced garlic
- ½ cup finely chopped carrot
- 2 teaspoon tomato paste
- 1 teaspoon all purpose flour
- 2 teaspoon Worcestershire sauce
- 1 cup beef stock (homemade or store bought)
- ½ teaspoon kosher salt
- 1 bay leaf
- 2 sprigs fresh thyme leaves
RICE
- 1 cup water
- ¼ cup long grain white rice
- 1 teaspoon minced garlic
- 1 tablespoon heavy cream
- ½ tablespoon unsalted butter (I used salted)
- 1 tablespoon grated Parmesan cheese
- 1 teaspoon chopped fresh parsley
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Instructions
MEATBALLS
- In a medium bowl, combine the egg, bread crumbs, oregano, red pepper flakes, garlic powder, salt and black pepper, then add the ground beef. Mix together with your hands until just combined. Form the meatballs with a tablespoon (15 grams) of the beef mixture for each ball.
- Heat the oil in a 3½ 2 quart (3 litre) saucepan over medium heat. Add the meatballs and brown on one side, approximately 2 minutes. Turn the meatballs and brown on the other side. Remove the meatballs to a clean dish.
SAUCE
- To the same pan add the chopped onion and cook just until they start to soften, 2-3 minutes. Then add the garlic and carrot and cook for 1-2 minutes. Add the tomato paste and flour, stir to coat the vegetables. Add the Worcestershire Sauce and stir, scraping up any browned bits off the bottom of the pan. Add the beef stock, salt, bay leaf and fresh thyme and stir to combine. Bring the stock to a simmer and add the meatballs. Adjust the heat to low, cover the pan with the lid slightly askew and simmer the meatballs.
RICE
- In a small pot add the water and bring to a boil, add the rice and garlic and cover the pan. Reduce the heat to low, cook until the rice is tender, approximately 20 minutes, stirring occasionally. Drain off any excess water. Stir in the cream and butter until melted, add the Parmesan and gently stir to combine. Sprinkle with the chopped Parsley. Turn off the heat and cover to keep warm.
- Uncover the meatballs and adjust the heat to medium to bring the sauce to a strong simmer. Cook for another 5 minutes or until the sauce has slightly thickened. Remove the bay leaf and serve the meatballs over the rice. Enjoy!
Notes
- Any leftovers should be stored in an air tight container and placed in the refrigerator. It will keep for 3-4 days in the fridge.
- They can also be frozen in a freezer safe container, they will keep for 3 to 6 months in the freezer.
Nutrition Information
Show Details
Calories
352kcal
(18%)
Carbohydrates
38g
(13%)
Protein
20g
(40%)
Fat
12g
(18%)
Saturated Fat
5g
(25%)
Cholesterol
82mg
(27%)
Sodium
1704mg
(71%)
Potassium
704mg
(20%)
Fiber
2g
(8%)
Sugar
5g
(10%)
Vitamin A
5795IU
(116%)
Vitamin C
8mg
(9%)
Calcium
92mg
(9%)
Iron
3.4mg
(19%)
Nutrition Facts
Serving: 2servings
Amount Per Serving
Calories 352 kcal
% Daily Value*
| Calories | 352kcal | 18% |
| Carbohydrates | 38g | 13% |
| Protein | 20g | 40% |
| Fat | 12g | 18% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 82mg | 27% |
| Sodium | 1704mg | 71% |
| Potassium | 704mg | 15% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 5795IU | 116% |
| Vitamin C | 8mg | 9% |
| Calcium | 92mg | 9% |
| Iron | 3.4mg | 19% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
54 reviews
Excellent
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