Herbed Meatballs with Vegetable Rice and Pasta

This dish features juicy herbed meatballs served over a vibrant bed of seasoned vegetable rice and al dente pasta. The combination of textures and flavors creates a satisfying meal that balances traditional Italian meatball preparation with a creative twist of incorporating rice and seasonal vegetables. It's a wholesome, savory dish that caters to various dietary preferences.

Ingredients:

• 1 pound ground beef
• 1/2 cup breadcrumbs
• 1/4 cup grated Parmesan cheese
• 1/4 cup chopped fresh parsley
• 1 clove garlic, minced
• 1 egg
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried oregano
• 1 cup cooked rice
• 1 cup cooked pasta
• 1 cup mixed vegetables (carrots, peas, bell peppers)
• 2 tablespoons olive oil
• 1 teaspoon Italian seasoning
• 1 cup marinara sauce

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a bowl, combine ground beef, breadcrumbs, Parmesan cheese, parsley, garlic, egg, salt, pepper, and oregano. Mix until well combined.
3. Form the mixture into meatballs, about 1 inch in diameter, and place on a baking sheet.
4. Bake meatballs in the preheated oven for 20-25 minutes or until cooked through.
5. Meanwhile, in a skillet, heat olive oil over medium heat. Add mixed vegetables and sauté for about 5-7 minutes until tender.
6. Stir in cooked rice and Italian seasoning, mixing well to combine. Cook for an additional 2-3 minutes to heat through.
7. Prepare the pasta according to package instructions and drain.
8. To serve, place a portion of vegetable rice on a plate, top with cooked pasta, and arrange meatballs on top. Spoon marinara sauce over the meatballs.
9. Garnish with additional parsley if desired.