Spanish Rice and Meatballs
Bring bold, Mediterranean-inspired flavors to your dinner table with this mouthwatering Spanish Rice and Meatballs recipe. Juicy, perfectly seasoned meatballs made from a mix of ground beef and pork are browned to perfection before simmering in a vibrant tomato-based sauce infused with paprika, cumin, and chili powder. Fluffy white rice absorbs all the savory juices, creating a hearty, one-pan meal that's bursting with flavor. Finished with a garnish of fresh cilantro, this dish is as visually stunning as it is delicious. Perfect for a comforting family dinner or an impressive yet easy-to-make centerpiece for entertaining, this recipe combines classic Spanish-inspired ingredients with simple cooking techniques. Ready in under an hour and ideal for weeknights!
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Recipe Information
Ingredients
- 1 lb Ground beef
- 0.5 lb Ground pork
- 0.5 cup Breadcrumbs
- 1 Egg
- 2 cloves Garlic, minced
- 1 tsp Paprika
- 1 tsp Ground cumin
- 1.5 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Olive oil
- 1 medium White onion, finely chopped
- 1 medium Green bell pepper, diced
- 14.5 oz Canned diced tomatoes
- 2 cups Chicken broth
- 2 tbsp Tomato paste
- 1 cup White rice
- 1 tsp Chili powder
- 0.5 tsp Oregano
- 2 tbsp Fresh cilantro, chopped
Instructions
In a large mixing bowl, combine the ground beef, ground pork, breadcrumbs, egg, 1 minced garlic clove, 0.5 tsp paprika, 0.5 tsp ground cumin, 0.5 tsp salt, and 0.25 tsp black pepper. Mix well until thoroughly combined.
Roll the meat mixture into small, even-sized meatballs, approximately 1 inch in diameter. Set aside on a plate.
Heat 1 tbsp of olive oil in a large, deep skillet over medium-high heat. Add the meatballs in batches and cook until browned on all sides, about 5 minutes. Remove the meatballs and set aside.
In the same skillet, add the remaining 1 tbsp olive oil. Sauté the onion and green bell pepper for 3-4 minutes, or until softened.
Add the remaining minced garlic clove, 0.5 tsp paprika, 0.5 tsp ground cumin, chili powder, and oregano to the skillet. Cook for another 1-2 minutes, stirring to toast the spices.
Stir in the canned diced tomatoes (with their juice), chicken broth, tomato paste, and rice. Mix well to combine.
Return the browned meatballs to the skillet, gently nestling them into the liquid and rice mixture. Bring the mixture to a gentle simmer.
Reduce the heat to low, cover the skillet with a lid, and let it simmer for 25-30 minutes, or until the rice is tender and has absorbed most of the liquid. Stir occasionally to prevent sticking.
Remove the skillet from the heat and let it rest for 5 minutes. Garnish with fresh cilantro before serving.
Serve hot and enjoy your flavorful Spanish Rice and Meatballs!
Nutrition Facts
Calories |
2762 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 179.5 g | 230% | |
| Saturated Fat | 59.5 g | 298% | |
| Polyunsaturated Fat | 7.9 g | ||
| Cholesterol | 730 mg | 243% | |
| Sodium | 6604 mg | 287% | |
| Total Carbohydrate | 129.3 g | 47% | |
| Dietary Fiber | 16.9 g | 60% | |
| Total Sugars | 28.9 g | ||
| Protein | 167.2 g | 334% | |
| Vitamin D | 1.2 mcg | 6% | |
| Calcium | 425 mg | 33% | |
| Iron | 20.9 mg | 116% | |
| Potassium | 3249 mg | 69% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
