Even though today is the first day of fall, the weather barely feels like it. Our daily temperatures are still topping 90F, while evenings cool down to the mid-60’s. I am seeing so many friends posting pictures of the leaves changing colors, apple orchards, jeans and sweaters, and all of the other signs of fall. I don’t know when fall will really arrive here, but I’m still going to embrace the season!
I’m all about simple meals and especially those that only require me to get one pan dirty. I’m lazy, I’m not ashamed but who wants to wash up loads of dishes (by hand mind you) after eating a filling meal? Not me! So go on and dig in to this dish!
The nights have cooled down and that’s prompted me to start making warm foods for dinner time. This risotto is the first “comfort food” item I made. I wanted to make something creamy, that sticks to your ribs and fills you up. This did it. I worried my boys would turn up their noses at the carrots but their reaction was completely the opposite.
One thing about eating in Morocco is that hands are used way more than silverware. Instead of eating this with a spoon, my boys grabbed bread and started scooping it up. Yes, double the starch! I’ll admit it, once I ate some, I used bread to soak up the sauce that was left. This dish is so easy, and you can prepare it in under 30 minutes. If you’ve got leftovers (just in case – you probably won’t!) mix in an egg and some bread crumbs. Form the rice into balls and coat with bread crumbs then fry. You’ll have a tasty appetizer for the next day.
Print
PinIngredients
- 1/2 lb ground beef
- 1 cup arborio or long grain rice
- 1 small onion
- 3 cloves garlic
- 2 carrots
- 1 tsp vegetable oil
- 1 tsp butter
- 3 tomatoes
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 tsp cumin
- 1 1/2 Tbsp goat cheese
- 3 cups chicken stock
Instructions
- Mix together ground beef, salt, pepper, and cumin. Roll into small meatballs the size of marbles.
- Mince 1 onion and 3 cloves of garlic. Peel 2 carrots and dice as small as possible.
- Add 1 tsp vegetable oil, and 1 tsp butter to a large saute pan, and cook onions, garlic, and carrots until onions are translucent.
- Once onions have softened, add meatballs and cook 5-7 minutes.
- Cut the tomatoes in half and use a box grater to grate the insides of the tomato into the pan with the meatballs. Discard skin of tomatoes.
- Add 1 cup of rice to pan, stirring well to combine with the tomato.
- As the liquid reduces, add the chicken stock, 1 cup at a time. Adding more as the liquid boils down.
- When the rice is cooked through, stir in the goat cheese to thicken the dish.
- Serve hot.
Be a part of the MarocMama family!
Do you want access to all things MarocMama? Join our community of readers to get updates on new posts, inside information that won't go on the blog and so much more!
Sound good? Pop your email below and you're in!
Laura Dembowski says
I have never seen meatballs cooked in risotto before, but that is so cool and sounds like great comfort food.
Anne @ Webicurean says
There’s nothing wrong with a little starch-on-starch action! This sounds like an awesome combination of flavors–can’t wait to try it!
Nancy @ gottagetbaked says
Amanda, your son is adorable! I’m not ashamed to admit that as a thirty-some-odd-year-old woman, I LOVE eating with my hands. I will literally scoop rice with my bare hand and stuff it into my mouth. My husband thinks it’s real classy 😉 This dish looks ridiculously delicious! Meat ‘n rice will always be go-to comfort food for me.
Claire says
Meatballs and goats cheese… in a risotto!! OOF! sounds like a perfect fall dinner!
Sarah | Curious Cuisiniere says
Carbs on carbs sounds fantastic to me! I love the goat cheese you use in here. I can just imagine how creamy it makes the risotto.
Martin D. Redmond says
Yummy…this looks fantastic, especially the addition of goat cheese in my book!
Angie | Big Bears Wife says
I’d like to dig into this with some bread as well! Looks good!
Amy Kim (@kimchi_mom) says
Meatballs…risotto….goat cheese…perfection!
Looks like you guys are settling in quite nicely….
Paula @ Vintage Kitchen Notes says
In the million times I made risotto it never ever crossed my mind to add meatballs to it. But it reminds me of the rice stews I ate as a kid. Wonderful comfort food Amanda!
Jennifer @ Peanut Butter and Peppers says
Ohhhh, yummy! Love the goat cheese in it!! I so need to learn to make risotto!!
Brianne @ Cupcakes & Kale Chips says
This sound amazing! Definitely pinned it!
Sarah Reid, RHNC (@jo_jo_ba) says
You say goat cheese and I’m THERE!
Liz says
Oh, boy, this is one yummy sounding risotto! I think this would definitely be a family pleaser 🙂
The Ninja Baker says
Yummy! Love that your risotto comes together in 30 minutes, Amanda. Especially when it looks to be an extra tasty risotto =) Great idea to add the goat cheese, too.
[email protected] & Trinkets says
I’d be right with your boys, using that bread to shovel this in my mouth!
Stacy says
Those tiny little meatballs are adorable, Amanda. No wonder your boys ate them with relish. Glad to hear you are settling in. I would LOVE evening temperature in the 60s. It’s still warm at night in Dubai although not quite as hot as it is during the day. Thank God.
Nicole @ Daily Dish Recipes says
This looks FABULOUS! I love risotto so much but the meatball and goat cheese just takes it up an entire notch. Great recipe!
Constance Smith @FoodieArmyWife says
Mmm….I love risotto, and the way you made yours is perfect for this time of year!
Nichole C says
I love goat cheese, and I love meatballs…WHY did I never think of this before, myself?! Yummy.
Tammi @ Momma's Meals says
What a nice hearty dish this is! I love one dish meals too, everything all together is my kind of meal. Thanks for sharing!
Marjory @ Dinner-Mom says
This looks so wonderful and such a good idea to make mini meatballs the next day!
Bea says
It sounds like you are settling in – very nice 🙂 I love the picture of your son enjoying this wonderful meal. Now, I personally like to double up carbs myself 🙂