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Little Meatballs with Parmesan Garlic Rice

Looking for a delicious main dish for two?  Then Little Meatballs with Parmesan Garlic Rice is for you. A tasty spiced meatball & rice dish.

Prep Time
30 mins
Cook Time
30 mins
Total Time
50 mins
Servings: 2 servings
Calories: 352 kcal
Course: Main Course
Cuisine: Italian-American Fussion

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

Instructions

MEATBALLS
    Cup of Yum
  1. 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.
  2. 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
  1. 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
  1. 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.
  2. 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

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

% 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.