Ingredients
Scale
- 1 pound ground beef (or turkey for a lighter version)
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup long-grain white rice
- 2 cups chicken broth
- 1 red bell pepper, chopped
- 1 zucchini, sliced
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
Feel free to swap the veggies based on what you have in the fridge. Carrots, broccoli, or asparagus would work beautifully!
Instructions
- Preheat your oven to 400°F. Line a baking sheet with parchment paper.
- In a large bowl, combine ground beef, breadcrumbs, Parmesan, egg, garlic, oregano, salt, and pepper. Mix until just combined. Avoid over-mixing to keep the meatballs tender.
- Shape the mixture into 1-inch meatballs and place them on one side of the baking sheet.
- On the other side, spread out the chopped bell pepper and zucchini. Drizzle with olive oil and sprinkle with Italian seasoning.
- Bake for 20-25 minutes, or until the meatballs are cooked through and the veggies are tender.
- Meanwhile, bring chicken broth to a boil in a medium pot. Add rice, reduce heat to low, cover, and simmer for 18-20 minutes or until rice is fluffy.
- Fluff the rice with a fork and serve alongside the meatballs and veggies. Enjoy the harmony of flavors!
Tip: If you’ve got little ones, get them involved! My kids love shaping meatballs, and it makes the meal even more special.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International
Keywords: Meatballs with Rice & Roasted Veggies, recipe, cooking, food
