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**Gluten-Free Meatballs with Rice and Grilled Vegetables Recipe** *Servings: 4*

Ingredients

For the Meatballs: - 1 pound (450g) ground meat (beef, pork, turkey, or a mixture) - 1/2 cup gluten-free breadcrumbs - 1/4 cup grated Parmesan cheese - 1/4 cup finely chopped fresh parsley - 1 egg - 2 cloves garlic, minced - 1 teaspoon dried oregano - Salt and pepper to taste For the Rice: - 1 cup long-grain white rice (or your preferred rice variety) - 2 cups water or gluten-free broth - Salt to taste For the Grilled Vegetables: - 2 bell peppers (assorted colors), sliced into strips - 1 zucchini, sliced diagonally - 1 eggplant, sliced into rounds - 1 red onion, cut into wedges - 2 tablespoons olive oil - Salt and pepper to taste For the Gluten-Free Flour: - 1/2 cup gluten-free all-purpose flour

Preparation

-start oven on 220 hot air -wash carrots and cut to finger sized strips. -place carrots in cooking tray -add olive oil, thyme and salt and place in oven -wash mushrooms, and put on medium heat in no-stick pan. add Provencale herb mix ans -put on rice water -split garlic into toes, discarding the dry skins. add into the oven dish -Schar gluten free bread crumbs are very salty. If you use other crumbs, heat some water to dissolve a stock cube into. -In a bowl, mix 500g of chicken mince and two eggs. Add the stock if you're using that. -add the rice to the water and salt to taste -cut the courgette into finger sized strips and add to the carrots in the oven tray -Stir the mushrooms as rhey keep losing water -Add the bread crumbs and cumin to the mince and mix thoroughly. Let the mix rest two minutes. -Cut the red bell peppers and remove seeds. cut to bite sized pieces and add to the oven tray. Set the oven to top grill -start shaping the mince into golfball sized balls. They don't have to be smooth. place each ball in an oven tray. rince your hands if the mix gets too sticky. -Check on the rice and drain if ready. -Put the meatballs in the oven on the top layer and set to hot air and temperature to 250. -Put the rice in the pot and stir to keep it fluffy -Remove meat balls and vegetables from oven when they are ready 1. **Prepare the Meatballs:** - In a mixing bowl, combine the ground meat, gluten-free breadcrumbs, Parmesan cheese, chopped parsley, egg, minced garlic, dried oregano, salt, and pepper. - Mix the ingredients well until thoroughly combined. - Shape the mixture into meatballs, about 1 to 1.5 inches in diameter. - Place the meatballs on a plate and refrigerate for about 15-20 minutes to help them firm up. 2. **Cook the Rice:** - Rinse the rice under cold water until the water runs clear. - In a medium-sized saucepan, bring 2 cups of water (or broth) to a boil. - Add the rinsed rice and a pinch of salt. - Reduce the heat to low, cover the saucepan, and let the rice simmer for about 15-18 minutes, or until the rice is cooked and the liquid is absorbed. - Once cooked, fluff the rice with a fork and keep it covered until serving. 3. **Grill the Vegetables:** - Preheat the grill or grill pan over medium-high heat. - In a large bowl, toss the sliced bell peppers, zucchini, eggplant, and red onion with olive oil, salt, and pepper. - Grill the vegetables until they are tender and have grill marks, about 3-4 minutes per side. Remove from the grill and set aside. 4. **Cook the Meatballs:** - Heat a large skillet over medium heat and add a little olive oil. - Place the chilled meatballs in the skillet and cook for about 8-10 minutes, turning occasionally, until they are browned on all sides and cooked through. 5. **Prepare the Gluten-Free Flour:** - Place the gluten-free all-purpose flour in a shallow bowl. 6. **Serve:** - Serve the cooked meatballs on a bed of cooked rice. - Arrange the grilled vegetables alongside the meatballs. - Optionally, you can dust the meatballs with a little gluten-free flour for an extra crispy texture. - Garnish with additional chopped parsley if desired. Enjoy your delicious gluten-free meatballs with rice and grilled vegetables!