Italian · Dinner
Meatball and Tomato Rice Bowl (GLP-1)
Seared beef meatballs made lean and small-portioned sit over a light tomato sauce with white beans folded in, spooned onto brown rice. Parmesan and basil finish the bowl. Built for smaller, protein-forward, easy-to-digest eating with minimal refined starch and no cream or heavy oil.
$4
12 minsPrep
20 minsCook
32 minsTotal
EasyLevel
Nutrition per serving
417Calories
38.2gProtein
13.8gFat
34.6gCarbs
5.8gSugar
6.9gFiber
612mgSodium
93mgChol
5.4gSat Fat
950mgPotassium
210mgCalcium
4.6mgIron
2.3mcgVitamin B12
9.5mgVitamin C
protein-rich
low-calorie
high-fiber
glp-1
Instructions
1
Prep
Mix ground beef with 1 tbsp parmesan, 1 clove minced garlic, 1 tbsp finely chopped onion in a bowl, then form into 4–5 small meatballs about 1 inch across.
2
Sear
Heat olive oil in a nonstick skillet over medium-high heat. Sear meatballs for 3–4 minutes, turning occasionally, until browned on all sides.
3
Simmer
Add canned tomatoes, remaining 1 clove minced garlic, and 1 tbsp finely chopped onion. Lower heat to medium-low and simmer uncovered for 10–12 minutes until thickened, then stir in cannellini beans and warm through 2 minutes. Season with salt and pepper.
4
Plate
Spoon rice into a bowl and top with meatballs, sauce, basil, and remaining 1 tbsp parmesan. Serve immediately while hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 9.2 oz260g lean ground beef
- 2 tbsp2 tbsp parmesan
- 2 clove2 clove garlic
- 2 tbsp2 tbsp onion
- 1/2 cup56g cannellini beans
- 7 oz100g, a quarter of a 14.5 oz can canned tomatoes
- 2 tbsp2 tbsp onion
- 2/3 cup130g cooked brown rice
- 2 tsp2 tsp olive oil
- 2 tbsp2 tbsp basil
- pinch of salt
- pinch of black pepper
