My entire family, young to old, have enjoyed this meal, even with the spicy rice. Although, the little ones prefer to mix some of the meatballs and tzaziki sauce into the rice to cool it down a bit. You can always ease up on the seasoning, if you don't want it quite as strong, but I'd recommend it like this. It was a yummy, easy family dinner to whip together. Leftovers were great, too! Enjoy!
This can have a bit of a kick to it, but combined with the tzaziki sauce, it's great!
In a medium-sized pot with tight-fitting lid, combine:
2 cups white basmati rice
3 cups water
1 tsp salt
1 tsp ground coriander
1 tsp cinnamon
1/2 tsp cumin
1/2 tsp nutmeg
1/2 tsp pepper
1/2 tsp turmeric
Bring to a boil, uncovered. Stir once, cover and lower heat to low to medium-low. Simmer for 15 minutes, until liquid has absorbed. Remove from heat, leaving the lid on. Let rest 10 minutes before stirring and serving.
Mix together in a large bowl:
2 tsp cumin
1 tsp paprika
1 tsp ground coriander
1/2 tsp salt
1/2 tsp pepper
1/2 tsp cinnamon
1/2 tsp allspice
pinch ground cloves
1 lb ground beef
4 mushrooms, minced
1 medium onion, minced
1 egg
2 Tbsp cream
1/2 cup breadcrumbs (optional, but they absorb a lot of the liquid that otherwise floods the pan when these bake)
Form into meatballs, flatten slightly, if desired.
For medium-sized meatballs, bake ~18-20 minutes at 400 F.
2-3 Tbsp olive oil or avocado oil
1 onion, sliced
1 green pepper, sliced into sticks
1 yellow pepper, sliced into sticks (optional)
1 yellow zucchini squash, sliced into sticks (optional)
1 green zucchini, sliced into sticks (optional)
Add the following seasons to the vegetables as they're cooking, a dash or two each works great. You can adjust, to taste:
salt
pepper
cinnamon
cumin
coriander
Mix together:
1 cup plain yogurt
juice of 1/2 lemon
pinch or two dried dill (I love the freeze-dried dill, but fresh is obviously ideal if you have it!)
dash of salt & pepper
a big dash of garlic powder
Mince and add, though if you don't have a cucumber, this still tastes nice without it:
1/4 - 1/2 cucumber, finely diced
Seasoned rice, sauteed vegetables, homemade Mediterranean-style meatballs, and homemade tzaziki sauce. The best is that everything can be whipped together in about 30 minutes!
Mediterranean Meatballs, Rice, Veggies & Tzaziki Sauce
Spicy Rice
This can have a bit of a kick to it, but combined with the tzaziki sauce, it's great!
In a medium-sized pot with tight-fitting lid, combine:
2 cups white basmati rice
3 cups water
1 tsp salt
1 tsp ground coriander
1 tsp cinnamon
1/2 tsp cumin
1/2 tsp nutmeg
1/2 tsp pepper
1/2 tsp turmeric
Bring to a boil, uncovered. Stir once, cover and lower heat to low to medium-low. Simmer for 15 minutes, until liquid has absorbed. Remove from heat, leaving the lid on. Let rest 10 minutes before stirring and serving.
Mediterranean meatballs - begin preparing once you've started your rice
Preheat oven to 400 F. Line cookie sheet with aluminum foil.Mix together in a large bowl:
2 tsp cumin
1 tsp paprika
1 tsp ground coriander
1/2 tsp salt
1/2 tsp pepper
1/2 tsp cinnamon
1/2 tsp allspice
pinch ground cloves
1 lb ground beef
4 mushrooms, minced
1 medium onion, minced
1 egg
2 Tbsp cream
1/2 cup breadcrumbs (optional, but they absorb a lot of the liquid that otherwise floods the pan when these bake)
Form into meatballs, flatten slightly, if desired.
For medium-sized meatballs, bake ~18-20 minutes at 400 F.
Meatballs made without breadcrumbs - they still work and taste great, but have a lot more liquid on the pan when they're done.
Meatballs made with the 1/2 cup gluten-free breadcrumbs/panko. You can see they end up with a lot less juice on the pan. Either method will work!
Sauteed Vegetables - begin preparing once you have put meatballs into the oven
In a large frying pan, over medium-high heat, cook, stirring every couple of minutes until vegetables are tender, but not soft: (you can use whatever variety of vegetables you like - but we enjoyed onion, pepper and zucchini with this meal)2-3 Tbsp olive oil or avocado oil
1 onion, sliced
1 green pepper, sliced into sticks
1 yellow pepper, sliced into sticks (optional)
1 yellow zucchini squash, sliced into sticks (optional)
1 green zucchini, sliced into sticks (optional)
Add the following seasons to the vegetables as they're cooking, a dash or two each works great. You can adjust, to taste:
salt
pepper
cinnamon
cumin
coriander
Quick Tzaziki Sauce (double if you like extra sauce!)
Mix together:
1 cup plain yogurt
juice of 1/2 lemon
pinch or two dried dill (I love the freeze-dried dill, but fresh is obviously ideal if you have it!)
dash of salt & pepper
a big dash of garlic powder
Mince and add, though if you don't have a cucumber, this still tastes nice without it:
1/4 - 1/2 cucumber, finely diced
Missing the tzaziki sauce in this picture, but everyone, kids included, loves this meal.
No comments:
Post a Comment