Lemon Beyond Beef Meatball Rice Bowl
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If you love lemon and you love feta, this rice bowl is perfect for you. it stretches the 1 pound of beyond beef over 6 servings to make it more cost effective, while still providing 26 grams of protein per serving!
Ingredients
- 1/2 cup, Panko Bread Crumbs (Seasoned)
- 16 ounce, Beyond Beef
- 1 can of Organic Lentils, 15oz, drained
- 2 lemons, Lemon juice plus zest
- One bunch of Green onions, chopped (white and green part separated)
- 2 tablespoons chopped fresh parsley
- 1.5 tbsps Olive oil
- Salt & pepper to taste
- 1/2 (7oz) container Sundried Tomatoes In Olive Oil and Spices, chopped to your desired size
- 8 cloves of Garlic, minced.
- 2 cup, frozen Peas, cooked
- 1.75 cup, Jasmine Rice Raw
- Nonstick spray
- ¾ cup reduced fat feta cheese
- 10 oz of grape or cherry tomatoes
- Salt and pepper to taste
- Mix together the beyond beef, lentils, half the green part of the onions, panko, 2 tablespoons of the parsley, 1 tablespoons and 1 teaspoon of water, 2 teaspoons lemon zest, 1 tablespoon lemon juice, salt and pepper (I start with half a teaspoon of each). Shape into meatballs. You should end up with 12 medium-large meatballs.
- Place these in the refrigerator for 20 minutes.
- Preheat your oven to 375 degrees.
- Line a baking sheet with foil and spray with nonstick spray. When the meatballs are done in the refrigerator, place them on the sheet and spray them lightly with the nonstick spray.
- Bake the meatballs in the oven for 13-17 minutes.
- Mince your garlic.
- Add the olive oil to a pot and heat over medium. Add all the scallion whites and the garlic into the pan. Cook for 1-2 minutes, stirring frequently. Add the rice, 4 cups of water, 2 tablespoons lemon juice, 3 teaspoons lemon zest, and 2 teaspoons of salt. Bring to a boil, then reduce heat to low and cook covered until the rice is tender, about 15- 25 minutes. Add more liquid if necessary.
- When done, mix in the sun dried tomatoes, the remaining green onions, and the cooked peas. Serve with the 2 large meatballs for each serving.
- Top each bowl with 2 tablespoons of reduced fat feta and ⅙ th of the cherry tomatoes chopped to your liking.
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