Meatballs with Roasted Vegetables & Rice
A delightful dish that combines juicy meatballs with vibrant roasted veggies and fluffy rice, perfect for family gatherings or cozy nights at home.
Servings: 4 servings
Calories: 450kcal
Ingredients
For the Meatballs
- 1/2 lb ground turkey or chicken Lean and tender, this meat forms the base of our juicy meatballs.
- 1/4 cup breadcrumbs Helps bind the meatballs and gives them a delightful texture.
- 1 egg Acts as a binder, keeping the meatballs moist.
- 1 clove garlic, minced Adds depth with its aromatic, savory flair.
- 1/2 teaspoon salt Enhances all the flavors.
- 1/2 teaspoon black pepper Brings a subtle kick.
- 1/2 teaspoon Italian seasoning A blend of herbs that elevate the dish's flavor profile.
- 1 tablespoon olive oil (for cooking) For the perfect sauté.
For the Roasted Vegetables
- 1 small sweet potato, cubed Adds sweetness and nutrition.
- 1 zucchini, sliced into half-moons A tender green addition.
- 1/2 cup red bell pepper, diced Bright and crunchy.
- 1/2 cup onion, chopped Essential for flavor.
- 1 tablespoon olive oil (for roasting) Helps caramelize the veggies.
- 1/2 teaspoon garlic powder For an extra layer of garlic flavor.
- 1/2 teaspoon smoked paprika Gives a wonderful, smoky depth.
For the Rice
- 1 cup white or brown rice The hearty base for your meal.
- 2 cups water To cook the rice perfectly.
- 1/2 teaspoon salt (for rice) Enhances flavor.
Instructions
Preparation of Meatballs
- In a mixing bowl, add the ground turkey (or chicken), breadcrumbs, egg, minced garlic, salt, black pepper, and Italian seasoning. Combine these ingredients well.
- Using your hands, form the mixture into small meatballs, about 1-inch in size.
- Heat a tablespoon of olive oil in a pan over medium heat, then cook the meatballs for 10-12 minutes, turning occasionally, until they are browned and cooked through.
Roasting the Vegetables
- Preheat your oven to 400°F (200°C).
- In a bowl, toss sweet potatoes, zucchini, diced bell pepper, and chopped onion with olive oil, garlic powder, smoked paprika, salt, and black pepper.
- Spread the coated vegetables evenly on a baking sheet and roast for 20-25 minutes, flipping them halfway through, until they are tender and caramelized.
Cooking the Rice
- Rinse the rice under cold water to remove excess starch.
- In a pot, bring 2 cups of water and 1/2 teaspoon salt to a boil.
- Add the rinsed rice, reduce the heat, cover, and let it simmer for about 15 minutes or according to package instructions, until tender and fluffy.
Assembly & Serving
- In serving bowls, divide the cooked rice evenly.
- Top each bowl with a generous serving of roasted vegetables and a few meatballs.
- Serve warm, and enjoy the wonderful flavors of this comforting dish!
Notes
To enhance your dish, consider adding fresh herbs like parsley or basil, a squeeze of lemon juice, or crushed red pepper flakes. Experiment with different vegetables based on preferences or seasonality for variety.