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Middle Eastern Meatball and Rice Bowl

Middle Eastern Meatball and Rice Bowl with Roasted Beets, Cauliflower, and Yogurt

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Recipe Details


Not a single inch of this bowl is wasted. Chef Giuseppe has packed it with so many delicious nuggets, like dried apricots, herbs, roasted beets, cauliflower, and baharat-infused meatballs. Did we mention the tangy yogurt? Or the addicting za’atar oil? Do you need some fluffy rice too? You got it.


    Quick facts

    Serving size
    Prep & cook time
    Cooking Skill
    By Chef Giuseppe

    By Chef Giuseppe

    Nutritional info

    • Calories 780
    • Protein 47g
    • Total Carb 68g
    • Total Fat 35g

    Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

    Ingredients & Equipment

    What we send

    • jasmine rice
      1/2 cup
      jasmine rice
    • mint
      1/8 ounce
    • cauliflower florets
      6 ounces
      cauliflower florets
    • dried apricots
      1 ounce
      dried apricots
    • red beets
      6 ounces
      red beets
    • za'atar spice mix
      1 tablespoon
      za'atar spice mix
    • baharat spice mix
      1 teaspoon
      baharat spice mix
    • panko breadcrumbs
      1/4 cup
      panko breadcrumbs
    • ground beef
      12 ounces
      ground beef
    • nonfat Greek yogurt
      1 container
      nonfat Greek yogurt

    What You’ll Need

    • eggs
    • olive oil
    • kosher salt
    • black pepper
    • 6" small pot with lid
    • aluminum foil
    • baking sheets

    Cooking Steps

    1. Cook rice

      Cook rice

      Preheat oven to 450°F. In a small pot, combine rice, ¾ cup water, and ¼ teaspoon salt, and bring to a boil over high heat. Stir once, reduce heat to medium low, cover pot, and simmer until water is fully absorbed, 10-12 minutes. Remove pot from heat and let stand, still covered, for 10 minutes. Fluff rice with a fork, then cover again to keep warm until Step 5.

    2. Prepare ingredients

      Prepare ingredients

      While rice cooks, rinse all produce. Roughly chop mint leaves, discarding stems. Cut cauliflower into ½ inch–wide florets, if needed. Roughly chop dried apricots. Peel beets and cut into ½-inch dice. In a small bowl, mix together za'atar spice mix and 1½ tablespoons olive oil. Set aside za'atar oil for Step 5.

    3. Form meatballs

      Form meatballs

      Line 2 baking sheets with aluminum foil. In a large bowl, combine baharat spice mix, breadcrumbs, 1 egg, ½ teaspoon salt, and pepper as desired. Pat beef dry with paper towel and add to bowl. Using your hands, mix well, then form into 10 equal balls, about 1½-inches thick.

    4. Roast meatballs and vegetables

      Roast meatballs and vegetables

      Arrange meatballs on 1 prepared baking sheet, spacing apart as much as possible. Bake until lightly browned and cooked through, about 15 minutes. Meanwhile, on remaining prepared sheet, toss beets and cauliflower with 1 tablespoon olive oil, ¼ teaspoon salt, and pepper as desired. Arrange in a single layer and roast (with meatballs) until tender, 15-17 minutes.

    5. Plate meatball and rice bowls

      Plate meatball and rice bowls

      While meatballs and vegetables roast, in a small bowl, whisk together Greek yogurt, ⅛ teaspoon salt, and pepper. Once vegetables are tender, add rice, dried apricots , and half of mint to baking sheet with vegetables; toss to combine. Divide rice between serving bowls. Dollop yogurt atop rice, top with baharat meatballs, then drizzle over za'atar oil. Garnish with remaining mint. Dig in!

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