Italian · Dinner
Meatball and Tomato Rice Bowl
Pan-seared beef meatballs simmered in a garlic tomato sauce, spooned over soft parmesan rice. Ground beef is bound with breadcrumbs and egg, browned then finished in a basil-scented tomato sauce, served warm in a bowl over rice with grated parmesan and fresh basil scattered on top.
$5
15 minsPrep
25 minsCook
40 minsTotal
MediumLevel
Nutrition per serving
619Calories
39.4gProtein
30.3gFat
47.2gCarbs
7.2gSugar
3.7gFiber
821mgSodium
239mgChol
10.1gSat Fat
965mgPotassium
185mgCalcium
5.3mgIron
2.8mcgVitamin B12
11mgVitamin C
protein-rich
gluten-free-adaptable
rich-umami
all-time-classics
gluten-free
Instructions
1
Prep
Combine beef, breadcrumbs, egg, half the garlic, onion, and parmesan in a bowl; season with salt and pepper, then roll into 5–6 even meatballs.
2
Sear
Heat olive oil in a skillet over medium-high heat; sear the meatballs 4–5 minutes, turning occasionally, until browned on all sides.
3
Simmer
Add remaining garlic and cook 30 seconds, then add canned tomatoes and stock, scraping up browned bits; return meatballs to skillet and simmer covered 12–15 minutes over medium-low heat until firm.
4
Finish
Stir half the basil into the sauce, adjust seasoning with salt and pepper.
5
Plate
Spoon rice into a bowl, top with meatballs and sauce, scatter with remaining basil and extra parmesan.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g beef-ground
- 33 tablespoons (20g) breadcrumbs-dried
- 22 small eggs
- 4 cloves4 cloves garlic
- 22 tablespoon (30g) onion
- 22 tablespoon (10g) parmesan
- 22 tablespoon (30ml) olive-oil
- 1 1/2 cup180g, a quarter of a 14.5 oz can canned-tomatoes
- 22 tablespoon (30ml) chicken-stock
- 8-10 fresh basil leaves
- 1 cup200g white-rice-cooked
- salt, to taste
- black pepper, to taste
