Meatballs in Red Sauce with Carrot and Rice

Ingredients

• Ground Beef150 g
• Garlic1 clove (3 g)
• Tomato1 count (130 g)
• Carrot1/2 medium (30 g)
• Onion1/4 count (38 g)
• Rice1 cup (200 g)
• Oil1 tablespoon (10 ml)
• Parmesan Cheese1 tablespoon (5 g)

Instructions

1. 1

   Step 1

   For this recipe you need cooked rice.

2. 2

   Step 2

   Make a cross-shaped cut at the top of the tomato of approximately one finger deep.

3. 3

   Step 3

   Place the tomato in a pot with boiling water and boil for 5 minutes. Next, remove, drain and blend.

4. 4

   Step 4

   Simultaneously, in a bowl, mix the ground beef with the chopped garlic. Season with salt and pepper to taste.

5. 5

   Step 5

   Mix well and shape into meatballs. Refrigerate.

6. 6

   Step 6

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

7. 7

   Step 7

   Cook over medium heat for about 5 minutes or until browned on all sides. Set aside.

8. 8

   Step 8

   Separately, heat the remaining oil in a pot over medium heat. While heating, chop the onion.

9. 9

   Step 9

   Once heated, add the onion with a pinch of salt and stir-fry for 3-5 minutes over medium heat. Meanwhile, peel and cut the carrot into thin slices.

10. 10

    Step 10

    Add the meatballs, the carrot, the blended tomato and add bay leaf if available. Cover and bring to medium heat.

11. 11

    Step 11

    After 5 minutes, remove from heat and serve hot.

12. 12

    Step 12

    Serve the rice with meatballs in sauce hot on a plate. Sprinkle with Parmesan cheese.

Diet and Allergen Guide

Meal Prep and Storage

Make it easier to prep ahead

Meatballs in Red Sauce with Carrot and Rice can usually be portioned into airtight containers and refrigerated for 2 to 4 days depending on the ingredients used.