V-Well Solutions Moroccan Meatballs with Lemon Rice


BATON ROUGE, LA (LOCAL33) (FOX44) – Enjoy this yummy Moroccan Meatballs with Lemon Rice dish and stay on track with your diet.

Kirk Vidrine, Health Expert and Owner and CEO of V-Well Solutions created this delicious dish that is sure to excite your taste buds.

This Moroccan Meatballs with Roasted Red Pepper Sauce and Lemon Rice dish is about 400 calories and packed with flavor.

Meatballs: 2 pounds 90% lean ground beef, 2 teaspoons garam marsala.

Sauce: 1 tablespoon smoked paprika, Salt & pepper to taste, 2 tablespoons olive oil, 2 jars roasted bell peppers, 2 (15oz) cans fire roasted diced tomatoes, 2 teaspoons ground cumin, 2 tablespoons smoked paprika, 8 scallions

Lemon Rice: Salt & pepper to taste, 2 cups long grain rice, 1 tablespoon olive oil, 3 cups of water, 1 teaspoon salt, 1 lemon

Directions: Preheat a large pan to medium.

Prep sauce. Add all sauce ingredients to a large blender and puree until desired consistency.

Prep meatballs. Gently mix gam marsala, paprika, salt & pepper into ground meat. Divide and roll ground beef into 32 small meatballs. Cook meatballs & sauce. Add 1 tablespoon of olive oil to the pan then add half of the meatballs. Cook, stirring and turning meatballs every few minutes until meatballs are cooked through about 6 minutes. Remove meatballs and repeat with remaining olive oil and meatballs. Add first batch of meatballs back to the pan and cover with the sauce. Bring sauce to a simmer for 5 minutes.

Make rice. Cut lemon in half. Preheat medium pot to medium then add olive oil and rice. Stir rice frequently until the edges of the grains begin to turn translucent about 3 minutes. Add 3 cups of water, salt and tuck lemon halves into the rice. Bring rice to a boil over high heat, then cover pot and reduce heat to medium low and allow to cook undisturbed for 18 minutes. If not quite all the way cooked, add 2 tablespoons of water and cover cooking for another 5 minutes. Turn off heat, remove lemon and fluff cooked rice Serve Serve.

Store half the rice, meatballs and sauce for leftovers. To serve add rice to a plate with 4 meatballs over the rice and enough sauce to coat the rice.

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