All Recipes Rice with Meatballs and Vegetables: A Comforting One-Pot Meal

Prepare the Meatballs:
Soak the slice of bread in milk until fully absorbed. In a large bowl, combine the minced meat, soaked bread, half of the chopped onion, 1 minced garlic clove, salt, and pepper. Mix well.
Form the mixture into small, round meatballs. Lightly dust each meatball with flour.
Brown the Meatballs:
Heat a generous amount of olive oil in a large pot or deep skillet. Add the meatballs and cook until they are browned on all sides. Remove the meatballs from the pot and set aside.
Cook the Vegetables:
In the same pot, add the remaining onions, carrot, green bell pepper, and green beans. Cook until the vegetables are soft, about 5-7 minutes.
Combine Ingredients:
Stir in the tomato paste and a sprinkle of sweet paprika. Add the rice and cook for another minute, stirring to ensure the rice is well coated with the tomato mixture.
Simmer the Dish:
Pour in enough stock to cover the rice and vegetables. Bring to a boil, then reduce the heat and add the meatballs back to the pot. Add the bay leaf, peas, and any additional salt and pepper needed.
Cook the Rice and Meatballs:
Cover the pot and let simmer gently until the rice is tender and the liquid is mostly absorbed, about 20-25 minutes. Stir occasionally to prevent sticking.
Final Touches: