Leftover Meatball Sub Filling over Rice
5min
15min
4
320
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Chef's Note
For extra flavor, add a splash of red wine to the meatball mixture while reheating. You can also use brown rice instead of white rice for added nutrition, but increase the cooking time to about 35-40 minutes.
Tags
Ingredients
2 cups leftover meatballs with sauce
1 cup white rice
2 cups water
1 medium bell pepper
1/2 medium onion
1 tablespoon olive oil
1/2 teaspoon Italian seasoning
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup grated parmesan cheese
Instructions
- 1
Rinse 1 cup of rice under cold water until water runs clear.
- 2
In a medium saucepan, combine the rinsed rice with 2 cups of water and 1/4 teaspoon salt. Bring to a boil over high heat.
- 3
Once boiling, reduce heat to low, cover, and simmer for 15 minutes or until water is absorbed and rice is tender.
- 4
While rice cooks, dice 1 medium bell pepper and 1/2 medium onion into small pieces.
- 5
Heat 1 tablespoon olive oil in a large skillet over medium heat.
- 6
Add the diced bell pepper and onion to the skillet. Sauté for 3-4 minutes until vegetables begin to soften.
- 7
Add 2 cups of leftover meatballs with sauce to the skillet. If the meatballs are large, cut them into smaller pieces first.
- 8
Sprinkle 1/2 teaspoon Italian seasoning and 1/4 teaspoon black pepper over the mixture and stir to combine.
- 9
Reduce heat to medium-low and simmer for 5-7 minutes, stirring occasionally until heated through.
- 10
Fluff the cooked rice with a fork and divide among four serving plates.
- 11
Spoon the hot meatball mixture over the rice.
- 12
Sprinkle each serving with 1 tablespoon of grated parmesan cheese before serving.
Nutrition Information (per serving)
320
18g
35g
12g
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