On Board in 20: Mini Ricotta Meatballs over Lemon Rice & Peas
Recipe type: Dinner
Prep time: 
Total time: 
Serves: 4 servings
Lemon Rice with Peas
  • 1.5 cups of white basmati rice
  • 1 lemon, quartered
  • 1 cup of frozen peas
  • 1 tablespoon olive oil
  • 500 grams lean ground beef
  • ⅓ cup ricotta
  • 1 ½ cups strained tomatoes (passata)
  • 1 tablespoon tomato paste
  • 1 tablespoon balsamic vinegar
  • 1 tablespoon agave or honey
  • 1 tablespoon smoked paprika
  • 2 -3 cups of arugula
  • 2 carrots
  • 1 tablespoon olive oil
  • 1 tablespoon white balsamic vinegar
  • 2 tablespoons sesame seeds
  • 1 oz. feta cheese
  • Small bunch parsley
  1. Start a kettle boiling with 3 cups of water. Rinse rice and soak until kettle boils. Once boiling, add water, rice and ½ lemon to a saucepan. Bring to a boil, and then reduce to a simmer for about 15 minutes, or as per package directions. When rice has less than five minutes remaining, add peas, stir and return lid.
  2. Heat a large frying pan over medium – high heat with a tablespoon of olive oil. While pan is heating, mix the ground beef in a bowl with salt, pepper and ricotta cheese. Divide meat into half, then each half in half again. Make four small meatballs from each portion (total of 16 meatballs) Wet hands work best for a smooth meatball consistency. Drop the meatballs into the hot pan, tossing regularly until golden brown.
  3. Once meatballs are browned (about five minutes) add passata, paste, vinegar, honey, smoke paprika, salt and pepper. Reduce heat to medium, toss to coat meatballs and let simmer.
  4. To prepare salad, put arugula in large bowl. Using a spiralizer (or even just a peeler) peel washed carrots and put on top of arugula. Add oil, vinegar, salt and pepper, toss lightly with your hands to coat.
  5. To serve: On a large serving board, put down rice still in the pot, layer out of the salad in between and bring meatballs over from stove. Sprinkle the rice & meatballs with parsley. Sprinkle the salad and meatballs with feta and add the seeds to the salad. Served with remaining ½ lemon.
Recipe by Food Bloggers of Canada at https://www.foodbloggersofcanada.com/on-board-in-20-mini-ricotta-meatballs-over-lemon-rice-peas/