Little Meatballs with Parmesan Garlic Rice
User Reviews
5
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Prep Time
30 mins
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Cook Time
20 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
Description
Little Meatballs with Parmesan Garlic Rice features small beef meatballs seasoned with herbs and spices, gently browned to develop flavor. They are then cooked in a sauce made from finely chopped onions, garlic, carrots, tomato paste, and beef stock flavored with Worcestershire sauce, bay leaf, and thyme. This slow simmering process infuses the meatballs with the savory tomato-based sauce while keeping them moist and tender.
The Parmesan Garlic Rice is prepared by cooking long grain rice with water, garlic, butter, heavy cream, grated Parmesan, and fresh parsley. The result is a creamy, flavorful rice with a buttery texture and a subtle garlic note that pairs well with the meatballs and sauce.
This meal is balanced with hearty meat protein and rich, creamy rice that can be served as a satisfying dinner. The meatballs and sauce provide depth, while the rice offers a soft, comforting base. Leftovers can be refrigerated or frozen, making this dish practical for make-ahead meals or batch cooking.
Storing leftovers in airtight containers in the refrigerator preserves them for several days, and freezing extends shelf life for longer storage. Reheating gently helps maintain texture and flavor.
Ingredients
MEATBALLS
- 1 tablespoon egg (lightly beat egg & use 1 tablespoon)
- 2 tablespoons bread crumbs
- ½ teaspoon oregano dried
- ¼ teaspoon red pepper flakes
- ½ teaspoon garlic powder
- ½ teaspoon kosher salt
- ½ teaspoon black pepper
- 4 ounces ground beef lean
- 1 teaspoon olive oil
SAUCE
- ¼ cup yellow onion finely chopped
- 1 teaspoon garlic minced
- ½ cup carrot finely chopped
- 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 prigs thyme fresh leaves
RICE
- 1 cup water
- ¼ cup long grain white rice
- 1 teaspoon garlic minced
- 1 tablespoon heavy cream
- ½ tablespoon butter I used salted, unsalted
- 1 tablespoon Parmesan Cheese grated
- 1 teaspoon parsley chopped, fresh
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
- Store leftovers in airtight containers in the refrigerator for 3-4 days.
- Meatballs and sauce can be frozen in freezer-safe containers for 3 to 6 months.
- Reheat gently to preserve the texture and flavor of both meatballs and rice.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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