Beef: Meatball and Rice Bake

Meatball and Rice Bake


  • salt and pepper to taste
  • 1 eggs
  • a little pepper
  • 1.5 tsp. salt
  • 1 tbsp. butter
  • 1 tbsp. olive oil
  • 1 onion, coarsely chopped
  • 350 g risotto rice (e.g. Carnaroli)
  • 7 dl vegetable bouillon
  • 1 broccoli (approx. 200 g), cut into florets
  • 2 carrots (approx. 150 g), cut in half and into slices
  • 300 g minced meat (beef)
  • 2 dl gravy
  • 2 tsp. paprika
Order the ingredients from COOP@home


Heat the oil and sweat the onion. Add the rice, steam while stirring until translucent. Pour in the stock, stirring frequently, simmer for about 5 mins. Add the carrots, broccoli and butter, season. Simmer the risotto, stirring, for approx. 10 mins. and place into the prepared tin. Mix the meat and egg in a bowl, season, knead well by hand. Between the palms of your hands, shape the mixture into walnut-sized balls and distribute over the vegetable rice. Prepare the gravy according to the packet instructions, pour over, season.

Bake for approx. 20 mins. in the centre of an oven preheated to 220°C.


  • Beef
  • 1h 10 Preparation/cooking time: ca. 50m + Bake: ca. 20m
  • Servings For 4 people
  • Nutrition 542 Kcal