Meatball Stew with Carrots and White Rice

Ingredients

• Ground Beef150 g
• Garlic1/2 clove (2 g)
• Breadcrumbs1 tablespoon (14 g)
• Parsley1 tablespoon (4 g)
• Carrot1/2 medium (30 g)
• Beef Broth1/2 cup (120 g)
• Rice1 cup (200 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked rice.

2. 2

   Step 2

   In a bowl mix the ground beef with the garlic paste or powder, breadcrumbs, salt and pepper. Optional: Add some chopped parsley.

3. 3

   Step 3

   Mix well and shape the meatballs. Refrigerate.

4. 4

   Step 4

   Heat a pan over medium-high heat. Once heated, pour half of the oil and add the meatballs.

5. 5

   Step 5

   Cook over medium heat for 4 to 5 minutes per side until browned. Set aside.

6. 6

   Step 6

   Peel and dice the carrot. Chop the garlic.

7. 7

   Step 7

   Add the rest of the oil to the same pan with the vegetables and stir-fry for 5 minutes.

8. 8

   Step 8

   Add the meatballs and add broth. Cover and cook for about 6-8 minutes over low heat.

9. 9

   Step 9

   Optional: You can add a teaspoon of diluted cornstarch to thicken the preparation.

10. 10

    Step 10

    Serve the white rice on a plate and place the meatball stew on top. Sprinkle with chopped parsley.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Meatball Stew with Carrots and White Rice can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.