Juicy Meatballs with Rice Roasted Veggies Bowl
Savor juicy meatballs with rice and roasted veggies bowl that satisfies hunger and brightens your meal with rich flavors and hearty goodness
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 65 minutes
- Yield: 4 servings
- Category: Dinner
- Cuisine: American
Ingredients
Scale
- 1 lb ground beef (preferably 80/20 for the right fat content)
- 1/2 cup breadcrumbs (plain or seasoned)
- 1/4 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 large egg, beaten
- 2 tablespoons fresh parsley, finely chopped
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon dried oregano
- 1 cup long-grain white rice, rinsed
- 2 cups water or low-sodium chicken broth (for cooking rice)
- 1 medium zucchini, diced into 1/2-inch cubes
- 1 red bell pepper, diced into 1/2-inch cubes
- 1 medium carrot, peeled and cut into 1/3-inch slices
- 2 tablespoons olive oil
- Salt and pepper to taste (for veggies)
Instructions
- Preheat your oven to 425°F (220°C). This gets it hot enough for crispy roasted veggies.
- Prepare the rice: Rinse 1 cup rice under cold water until water runs clear. Combine rice and 2 cups water or broth in a pot. Bring it to a boil, then lower to a simmer and cover. Cook for about 15 minutes until water is absorbed. Remove from heat and let sit covered for 5 minutes.
- Mix the meatballs: In a large bowl, combine ground beef, breadcrumbs, Parmesan, garlic, beaten egg, parsley, salt, pepper, and oregano. Mix gently with your hands until just combined (don’t overmix or meatballs get tough!).
- Form meatballs: Shape the mixture into evenly sized balls about 1 1/2 inches in diameter. Aim for uniformity so they cook evenly.
- Cook the meatballs: Heat a large skillet over medium-high heat with a tablespoon of olive oil. Brown meatballs on all sides, about 6-8 minutes total. They don’t need to be fully cooked here; you’ll finish them in the oven.
- Roast the veggies: Toss zucchini, bell pepper, and carrot with remaining olive oil, salt, and pepper. Spread them on a baking sheet lined with parchment paper or a silicone mat.
- Combine meatballs and veggies: Nestle browned meatballs among the veggies on the baking sheet. Place in the preheated oven and roast for 15 minutes, or until meatballs reach an internal temperature of 160°F and veggies are tender and slightly caramelized.
- Assemble the bowl: Fluff the rice with a fork. Scoop rice into bowls, add roasted veggies and meatballs on top.
- Serve: You can drizzle with a little extra olive oil or your favorite sauce—like a tangy yogurt sauce or marinara—for extra flavor.
Notes
A satisfying and wholesome Juicy Meatballs with Rice & Roasted Veggies Bowl featuring flavorful homemade meatballs, fluffy rice, and perfectly caramelized roasted vegetables. Easy to prepare and perfect for busy weeknights.