Pesto meatballs with Italian veggie rice

Pesto meatballs with Italian veggie rice

Jan 25 2020


10-15 mn

Serves 5

I posted the video for this recipe on my Instagram account and Youtube channel but thought it would be helpful to have full details here.


  • 1 lb of ground beef
  • 1 cup of pesto sauce, store bought works great
  • 4 cups of broccoli and cauliflower rice
  • 2 garlic cloves, minced
  • 2 pinch of chili fakes
  • 4 tbsp of olive oil
  • 1 cup of chopped tomatoes
  • Optional: toasted pine nuts, freshly chopped basil and italian parsley and grated parmesan to serve


Heat up 2 tbsp of the olive oil in a large pan, sauté the garlic and chili flakes for a couple of minutes, keep an eye on it so it does not burn. Add the tomatoes and stir. When it gets fragrant add the veggie rice and cook for 5-6 minutes stirring halfway. Add 1/4 of the pesto and 1-2tbsp of water (this will help the sauce to combine more easily with the rice) and season with some salt and pepper to taste.

While this cooks, combine the meat and 3/4 cup of the pesto and form 8-10 meatballs.

Transfer the rice to a platter and using the same pan, add a bit more olive oil and cook the meatballs for 6-8 minutes, covered and flipping halfway.

When the meatballs are cooked, transfer on top of the rice. Chop some fresh basil and parsley and sprinkle over, as well as some toasted pine nuts and freshly grated parmesan.

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