Spanish Meatballs with Tomato Veggie Sauce and Salsa Verde Rice

Spanish Meatballs with Tomato Veggie Sauce and Salsa Verde Rice

Ready in 45 minutes Serves 4-5
This dish most recently appeared in My Gluten Free (5 Nights For 4) on Sunday, June 25, 2017.

These Spanish style meatballs are packed with flavour.


Ingredients

SPANISH MEATBALLS

  • 450g beef mince
  • 1½ tablespoons GF Spanish spice mix
  • ¼ cup GF panko breadcrumbs
  • ½ teaspoon salt
  • 1 egg

SALSA VERDE RICE

  • 1½ cups basmati rice (1 packet)
  • 2¼ cups water
  • 50g GF salsa verde (optional, adults)

TOMATO VEGGIE SAUCE

  • 1 red onion, thinly sliced
  • 2 carrots, cut in half lengthways and sliced 0.5cm
  • 2 courgettes, cut in half lengthways and sliced 1.5 cm
  • 1 can chopped tomatoes
  • 1 tub tomato paste
  • ½ teaspoon salt
  • ¾ cup water
  • 1 teaspoon GF soy sauce

TO SERVE

  • 3 tablespoons roughly chopped parsley leaves and stalks

Steps

  1. In a medium bowl, combine all Spanish meatball ingredients and mix well. Using clean hands, shape into golf ball-sized balls.
  2. Heat a drizzle of oil in a large fry-pan on medium-high heat. Cook meatballs for 3-4 minutes, turning often, until all sides are browned but not cooked through. Remove from pan and set aside on a plate. Reserve pan. While meatballs brown, cook rice.
  3. Combine rice, water and a pinch of salt in a medium pot and bring to the boil. As soon as it boils, cover with a tight-fitting lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking.
  4. Heat another drizzle of oil in reserved pan (if needed) on medium-high heat. Cook onion for 2-3 minutes, until starting to soften. Add all remaining tomato veggie sauce ingredients (except soy sauce), mix until combined and bring to a simmer. Once simmering, add meatballs back to pan.
  5. Stir to coat meatballs and reduce heat to low-medium. Cook for a further 12-15 minutes, gently stirring often, until meatballs are cooked and sauce has thickened. Season to taste with soy sauce. When rice has finished cooking, fluff up grains with a fork and fold through salsa verde.
  6. spoon 3/4 cup cooked salsa verde rice onto each plate and top with Spanish meatballs and tomato veggie sauce. Garnish with parsley.

Nutritional Information

Energy 2486 kj
594 kcal
Protein 28.9g
Carbohydrate 51.9g
Fat 29.2g