The meatballs for yesterday dinner were made with rice and packed with vegetables. It is a whole balanced meal in one dish. My parents used to make those meatballs for me and my brother when we were children. Now I make this dish for my children. Also for my Yemeni husband.
This is actually a speedy version of Russian stuffed cabbage, called "tefteli". It is packed with vegetables and herbs - carrot, tomatoes, onion, garlic, parsley. I have added half cup of butternut squash. None of my picky eaters noticed it. Unlike other versions, this version made without breadcrumbs and without cheese - dairy free and gluten free. Light and satisfying.
Rice meatballs with vegetables
Ingredients
meatballs
onion, 1 small, cut to 4 pieces
garlic, 2 gloves
parsley, leaves from few strings
water, cold, 1/3 cup
beef, ground 1 pound (I have used 85% fat free, grass fed)
rice, basmati 1/3 cup (or regular rice)
egg, 1
sea salt, 1 teaspoon or to taste
black pepper, 1/2 teaspoon or to taste
turmeric, 1/2 teaspoon or to taste
cumin ground, 1/4 teaspoon or to taste
chilli powder, 1/4 teaspoon or to taste
sauce
spices you like, to taste (1/4 garam masala adds a great aroma)
tomatos, crushed or pureed, 14 ounches
carrots, 1-2 peeled, cut to few pieces
butternut squash, cooked and pureed, 1/2 cup (optional)
sea salt, 1 teaspoon
bay leave (optional)
Method
In small food processor, place onion, garlic, parsley and water. Pulse until pureed. In a large bowl, place beef, rice, onion garlic parsley puree, egg and spices. Start heating large skillet, that will include meatballs in one layer, with 1 inch of cold water on medium low heat. With your hands, mix meatballs ingredients. Gently, with your hands, form ping pong size meatballs and fill the skillet.
In the same food processor, no need to wash, pulse carrot until chopped. Cover the water with tomato sauce, put in carrot and squash puree. Season the sauce. Stick in bay leaves. Lower the heat to let the dish simmer, cover and cook for 50 minutes. The rice will stick out.
Note
brown rice can be used, half cooked.
Those meatballs keep well. Excellent solution for speed lunch packing and enjoying over few days. Reheat and put in a lunch thermos. Pack another box with fruits and vegetables as a side.
Questions? Comments? I will be glad to start the conversation. This is the best part.
This is actually a speedy version of Russian stuffed cabbage, called "tefteli". It is packed with vegetables and herbs - carrot, tomatoes, onion, garlic, parsley. I have added half cup of butternut squash. None of my picky eaters noticed it. Unlike other versions, this version made without breadcrumbs and without cheese - dairy free and gluten free. Light and satisfying.
 |
| Rice meatballs with beet salad, zucchini and arugula, ingredients in a bowl, meatballs simmering in tomato sauce |
Rice meatballs with vegetables
Ingredients
meatballs
onion, 1 small, cut to 4 pieces
garlic, 2 gloves
parsley, leaves from few strings
water, cold, 1/3 cup
beef, ground 1 pound (I have used 85% fat free, grass fed)
rice, basmati 1/3 cup (or regular rice)
egg, 1
sea salt, 1 teaspoon or to taste
black pepper, 1/2 teaspoon or to taste
turmeric, 1/2 teaspoon or to taste
cumin ground, 1/4 teaspoon or to taste
chilli powder, 1/4 teaspoon or to taste
sauce
spices you like, to taste (1/4 garam masala adds a great aroma)
tomatos, crushed or pureed, 14 ounches
carrots, 1-2 peeled, cut to few pieces
butternut squash, cooked and pureed, 1/2 cup (optional)
sea salt, 1 teaspoon
bay leave (optional)
Method
In small food processor, place onion, garlic, parsley and water. Pulse until pureed. In a large bowl, place beef, rice, onion garlic parsley puree, egg and spices. Start heating large skillet, that will include meatballs in one layer, with 1 inch of cold water on medium low heat. With your hands, mix meatballs ingredients. Gently, with your hands, form ping pong size meatballs and fill the skillet.
In the same food processor, no need to wash, pulse carrot until chopped. Cover the water with tomato sauce, put in carrot and squash puree. Season the sauce. Stick in bay leaves. Lower the heat to let the dish simmer, cover and cook for 50 minutes. The rice will stick out.
Note
brown rice can be used, half cooked.
 |
| Meatballs in skillet |
Those meatballs keep well. Excellent solution for speed lunch packing and enjoying over few days. Reheat and put in a lunch thermos. Pack another box with fruits and vegetables as a side.
Questions? Comments? I will be glad to start the conversation. This is the best part.
Solnyshko, why do you add rice? I always thought that our parents used it (or bread crumbs) as a filler to be able to make more meatballs with less meat :) The gorgeous meal in your photo already has enough fibre, vitamins, and nutrients, so the caloric density of rice isn't really balanced by its benefits. Does it add a special texture your kids love?
ReplyDeleteThank you, Solnyshko! Yes, it is a good filler. Your point is correct, I add rice to add special texture to the meatballs. Basmati rice makes the meat balls lighter. Added carbonates provide the kids with quick energy. I don't recommend eating white rice on regular basis, but from time to time, it is fine with me.
ReplyDeleteThese look terrific. I often make brown rice in large batches to keep on hand in the freezer - I might try these with the cooked brown rice as well. Though I do love basmati; when I eat white rice that is usually the one! Thanks for a great idea.
ReplyDelete--christine
Thank you, Christine!
ReplyDelete