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One Pot Paella-style Meatballs with Basmati Rice
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4.50 from 2 votes

Paella-style Meatball Soup

Feel free to use any mince you like - I used organic grass-fed beef mince here, but chicken, or pork would work just as well. If you prefer to use brown rice, feel free to use Basmati brown rice instead of the plain. If you do have a spare hands in the house, ask them to help with making the meatballs - it's great for bonding! Keep fennel fronts in the freezer and pop them into smoothies or soups for extra flavour.
Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Servings: 4

Ingredients

  • 2 pinches saffron threads
  • 1.5 tablespoons smoked paprika
  • 1 teaspoon cayenne pepper
  • 1 teaspoon garlic powder
  • 2 teaspoons onion powder
  • 300 g grass-fed beef mince
  • 2 tablespoons olive oil
  • 1 large fennel, fronds removed, bulb diced finely
  • 1 large carrot, diced finely
  • 1 large handful green beans, ends trimmed, beans cut into 1pieces
  • 8 small button mushrooms, cut in half
  • a good pinch salt
  • 2 cups passata
  • 250 g (1 packet) steamed plain Basmati rice - I used Tilda
  • 150 g baby spinach

Instructions

  • Heat a large frying pan over medium heat. Add saffron threads and heat for a few seconds, or until fragrant. Remove from the pan and mix with the smoked paprika, cayenne pepper, garlic powder and onion powder. Set aside.
  • Knead the mince in a large bowl and form into 20 meatballs. Return pan to medium high heat and add 1 tablespoon oil, chopped fennel, carrot, beans and mushrooms. Season with salt and cook, stirring, for 2 minutes until the vegetables are lightly caramelised. Push the vegetables to the side of the pan and add the meatballs. Cook for 5 minutes or until browned and gently turn over, cover the frying pan and cook for a further 2 minutes. Add spices and passata, then gently stir the sauce and cook, covered, for another 5 minutes.
  • Before opening the rice packet, break up the rice by squeezing the packet. Add to the dish along with baby spinach and stir, to heat through.
  • If you prefer a more soupy consistency, add an extra cup of passata (or water) to the finished dish.
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