Wholesome Rice-Balls and Veggie Delight
This scrumptious recipe combines nutty brown rice, flavorful vegetable meatballs, and a medley of colorful vegetables. With a perfect blend of wholesome ingredients, this dish is both satisfying and nutritious. Experience a burst of flavor with every bite, while enjoying a guilt-free meal that will leave you feeling energized and content.
ingredients
- 1 cup brown rice
- 2 cups vegetable broth
- 2 tablespoons olive oil
- 1 small onion, finely chopped
- 2 cloves garlic, minced
- 1 medium carrot, grated
- 1 cup baby spinach, chopped
- 1 zucchini, grated
- 1 cup bread crumbs
- 1 flaxseed egg (1 tablespoon ground flaxseed + 3 tablespoons water)
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
- 1 cup marinara sauce
- Fresh basil leaves, for garnish
steps
- 1.
Cook brown rice in vegetable broth according to package instructions; set aside.
- 2.
In a large skillet, heat 1 tablespoon olive oil over medium heat. Add onions and garlic, sauté until translucent.
- 3.
In a bowl, combine cooked onions and garlic with cooked rice, grated carrot, chopped spinach, grated zucchini, bread crumbs, flaxseed egg, oregano, basil, salt, black pepper, and red pepper flakes. Mix well until thoroughly combined.
- 4.
Form golf ball-sized meatballs from the mixture, then flatten them slightly into discs.
- 5.
Heat the remaining olive oil in the skillet over medium heat. Fry the meatballs until golden brown and cooked through, about 5-7 minutes per side. Remove from the skillet and set aside.
- 6.
In the same skillet, add the marinara sauce and bring to a simmer. Add the cooked meatballs to the sauce and coat them evenly.
- 7.
Serve the rice-balls with a generous portion of marinara sauce. Optionally, garnish with fresh basil leaves.
