Meatballs over Rice with Greek Yogurt Sauce Recipe
Andrea Duncan shares her delicious Meatballs over Rice with Greek Yogurt Sauce recipe.
Tiempo de preparación
20 min
Tiempo de cocción
15 min
Raciones
2
Dificultad
Fácil
Meatballs over Rice with Greek Yogurt Sauce Recipe
PrintIngredientes
Método
Fotos
Ingredientes
1
Carrot, grated
1
Shallot, sliced
1/2 cup
Green Beans, washed & cut
2 tbsp.
Oil
1/2 cup
Uncooked Rice
3/4 lb
Ground Beef
1/2 tsp.
Montreal Steak Spice Seasoning, heaping
1 tbsp.
Breadcrumbs
1
Egg
1/2 cup
Plain Greek Yogurt
1/2
Lemon, juiced
1 tsp.
Dried Parsley
Método
- Preheat grill to 400°F (200°C).
- Grate the carrots and slice shallot. Wash and cut the green beans, tossing them with 1 tbsp of oil and seasoning to taste. Place them into a grill wok and set aside.
- Add remaining oil to a medium pot over medium heat, and add shallots. Once they start to brown, add the grated carrot and rice along with 1 1/2 cups of water. Bring to a boil. Once boiling, cover and reduce heat to low, cooking for 15 minutes or until rice is tender.
- For the meatballs, mix beef, Club House La Grille Montreal Steak Spice, breadcrumbs, and egg. Form the meat mixture into 2-inch balls. Put the meatballs on the grill, over direct heat along with the beans in the grill wok. Cook both for 12 to 15 minutes, turning them 3 or 4 times.
- Mix the Greek yogurt, lemon juice, and minced parsley. Serve the meatballs on a bed of rice with a dollop of the Greek yogurt sauce on top, and beans on the side.
Solía ser la Sultana de Sizzle, pero puede llamarme Andrea. Siempre me apasionó la comida. A pesar de que estudiaba arte y diseño gráfico, a menudo me encontraban cocinando para mis amigos y familiares.
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