Meatballs and Veggie Rice

Meatballs and Veggie Rice
Especially for Those Comfort Days

Meatballs:
500g ground beef (a little over 1lb beef)
1 egg
1 TBSP Worchester Sauce
2 TBSP whole grain mustard
1 tsp cumin
1 tsp corriander
1 tsp salt
1 tsp pepper

Rice:
2 Uncle Ben's microwave packets of Long Grain Rice
1 Uncle Ben's microwave packet of wholegrain rice
2 chicken bullions
1 can cream of celery soup
3 cups water
1 head of broccoli (mostly the tops)
1/2 onion cut into 1/2in chunks
4 carrots thinly chopped
3 TBSP hot chili powder
1 TBSP cumin
2 TBSP favorite mixed Italian herb seasoning
1 tsp salt
2 tsp pepper
1 TBSP minced garlic

Mix all the meatball ingredients together, then roll into 1x1in balls. Place in baking pan. Cover with foil and cook for 7 minutes. Then remove the foil and put them under the broiler until nicely browned.

In a pot start to boil the water and add the chicken bullion. Start the add the skinned and chopped up carrots. Make sure they're sliced thin enough to cook quickly. Then add the celery soup (turn the heat to medium) and start to chop of the broccoli into small pieces (or do this all as prep work and throw in all at once). Cut as close to the head of the broccoli flourrets as possible. Then add the onion and minced garlic. Followed by all the seasonings. Once it is mixed together, add the packets of rice. Do not microwave them first.

Let that cook until the liquid is mostly gone. Then serve in a bowl with 3-4 meatballs as pictured. Grate a little parmegion or gruyere over the top and serve.

Note: To reduce heat limit the amount of chili powder that is added. Ours was spicy hot chili powder.