Bright and herby rice serves as the base for savory lamb and beef meatballs in this multifaceted Mediterranean meal. The rice is studded with sweet Parisian carrots, which are the ideal counternote to the umami-rich meatballs. To finish it all off, a nutty, creamy lemon tahini sauce is drizzled on top.
Meal Card: Lamb Meatballs
Ingredients
- 1-2 packages beef & lamb meatballs
- 1-2 packages Parisian carrots
- 1-2 packages white rice
- 1-2 packages lemon tahini sauce
- 1-2 packages chimichurri sauce
Directions
1) Place packages of lemon tahini sauce and chimichurri sauce in a bowl of hot water to thaw. If scheduling this meal, place sauces in the fridge to thaw.
2) Open beef & lamb meatballs into a Suvie pan. Place pan in the top zone of Suvie.
3) Open white rice and carrots into a Suvie pan. Season generously with olive oil, salt, and pepper. Place pan in the bottom zone of Suvie.
4) Input settings and cook now or schedule. Be sure to select “Yes” when asked if cooking from frozen.
Suvie Cook Settings
Bottom Zone: Roast at 325°F for 15 minutes (for 4 servings, Roast for 20 minutes)
Top Zone: Roast at 350°F for 30 minutes (for 4 servings, Roast for 40 minutes)
5) Remove pans from Suvie. Stir chimichurri sauce into rice and carrots, seasoning to taste with salt and pepper. Divide rice between plates and top with beef & lamb meatballs. Drizzle each serving with lemon tahini sauce.
Nutrition
Nutritional Information per serving (2-4 servings per recipe): Calories 1020, Total Fat 68g, Total Carbohydrates 75g, Total Sodium 1770mg, Total Protein 31g.
