Why Make This Recipe

Meatballs with Roasted Veggies & Rice is a delicious and hearty dish that packs a balanced meal into one plate. It’s perfect for busy weeknights when you want something nutritious yet easy to prepare. The combination of savory meatballs, colorful roasted vegetables, and fluffy rice provides a great mix of flavors and textures. Plus, it’s a family-friendly meal that even picky eaters will enjoy!

How to Make Meatballs with Roasted Veggies & Rice

Ingredients:

1 lb ground beef or ground turkey
1/2 cup breadcrumbs (use gluten-free if needed)
1/4 cup grated Parmesan cheese
1 egg
2 cloves garlic, minced
1 tablespoon dried Italian seasoning
1/2 teaspoon salt
1/4 teaspoon black pepper
2 tablespoons olive oil (for frying)
1 large sweet potato, peeled and diced
1 red bell pepper, diced
1 zucchini, sliced
1 tablespoon olive oil
1 teaspoon dried thyme
Cooked rice

Directions:

Preheat the oven to 400°F (200°C).
In a bowl, mix together the ground beef or turkey, breadcrumbs, Parmesan cheese, egg, minced garlic, Italian seasoning, salt, and black pepper. Combine well and form the mixture into meatballs.
Heat two tablespoons of olive oil in a skillet over medium heat. Once hot, brown the meatballs on all sides until they are golden.
On a baking sheet, toss the diced sweet potato, bell pepper, and zucchini with one tablespoon of olive oil and thyme. Spread them out evenly.
Roast the vegetables in the oven for about 25-30 minutes, stirring halfway through to ensure even cooking.
When everything is cooked, serve the meatballs over a bed of rice, with the roasted veggies on the side.

How to Serve Meatballs with Roasted Veggies & Rice

Serve the meatballs hot, right on top of a generous scoop of rice. Place the roasted veggies beside them for a colorful and appealing plate. This dish goes well with a sprinkle of fresh herbs, like parsley or basil, if desired.

How to Store Meatballs with Roasted Veggies & Rice

To store leftovers, let the meatballs and veggies cool completely. Place them in an airtight container and keep them in the refrigerator for up to 3-4 days. You can also freeze them for longer storage. Just make sure to separate the rice from the meatballs and veggies before freezing to maintain their texture.

Tips to Make Meatballs with Roasted Veggies & Rice

For extra flavor, add chopped onions or herbs to the meatball mixture.
Adjust the spiciness by adding a pinch of red pepper flakes to the meatballs if your family enjoys some heat.
Experiment with different vegetables. Other great options include carrots, asparagus, or broccoli.

Variation

You can easily change this recipe by using different types of meat, like chicken or pork, or even going vegetarian with lentil or bean meatballs. Similarly, switch up the veggies based on the season or your preferences.

FAQs

Can I make this recipe gluten-free?
Yes, simply use gluten-free breadcrumbs for the meatballs.
What rice pairs best with this dish?
You can use any type of rice, but jasmine or brown rice works particularly well with the flavors of the meatballs and veggies.
How long can I keep leftovers?
Leftovers can be stored in the refrigerator for 3-4 days or frozen for up to 3 months.
Can I bake the meatballs instead of frying them?
Absolutely! You can bake the meatballs at 400°F (200°C) for about 20 minutes, flipping them halfway through for even cooking.
Can I use frozen veggies?
Yes, frozen veggies can be used, but adjust the roast time as needed since they may cook faster.