Herb Meatballs with Roasted Vegetables and Rice
Comforting homemade meatballs paired with flavorful roasted vegetables and fluffy rice make this recipe a quick and easy weeknight meal.
Ingredients
For the Meatballs
- 1 lb ground meat (beef, chicken, turkey, or a mix) For a leaner option, go with ground turkey or chicken.
- 1/4 cup breadcrumbs Regular, panko, or gluten-free breadcrumbs can be used.
- 1/4 cup grated Parmesan cheese
- 1 egg Can be substituted with a flaxseed egg for vegan options.
- 2 tablespoons fresh herbs (like parsley, basil, or cilantro), chopped Any fresh herbs can be used for flavor.
- 1 teaspoon garlic powder
- Salt and pepper to taste Adjust seasoning as desired.
For the Roasted Vegetables
- 2 cups mixed vegetables (such as bell peppers, zucchini, and carrots) Choose a variety of colorful veggies.
- 2 tablespoons olive oil Used for tossing with vegetables.
For the Rice
- 1 cup rice (brown or white) Cooking in broth adds extra flavor.
- 2 cups water or broth
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- In a large bowl, mix ground meat, breadcrumbs, Parmesan, egg, herbs, garlic powder, salt, and pepper until combined.
- Form the mixture into meatballs and place on a baking sheet.
- In a separate bowl, toss mixed vegetables with olive oil, salt, and pepper. Spread them around the meatballs on the baking sheet.
Cooking
- Bake for 20-25 minutes or until meatballs are cooked through and vegetables are tender.
- Meanwhile, cook the rice according to package instructions with water or broth.
Serving
- To serve, divide rice into meal prep bowls, top with meatballs and roasted vegetables.
Notes
Store leftovers in an airtight container for up to 4 days. This dish freezes well; package individual portions in freezer-safe bags or containers.
Nutrition
Serving: 1gCalories: 550kcalCarbohydrates: 60gProtein: 30gFat: 20gSaturated Fat: 7gSodium: 800mgFiber: 5gSugar: 4g
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