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Meatballs and Rice Recipe

This Meatballs and Rice Recipe is a comforting, hearty meal featuring juicy, flavourful meatballs served over fluffy rice and simmered in a savory sauce. It’s an easy weeknight dinner that’s filling, family-friendly, and perfect for meal prep. A typical serving of meatballs with rice contains roughly 550–650 calories depending on ingredients and portion size.
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Prep Time 15 minutes
Cook Time 30 minutes
Course Main Course
Cuisine American, Italian
Servings 4
Calories 600 kcal

Ingredients
  

For the Meatballs

  • 1 lb 450 g ground beef
  • 1/2 cup breadcrumbs or panko
  • 1/3 cup milk
  • 1 large egg
  • 1 small onion finely grated
  • 2 garlic cloves minced
  • 2 tbsp chopped parsley
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1 tsp dried oregano or Italian seasoning
  • 1/2 tsp smoked paprika optional
  • 2 tbsp olive oil for cooking

For the Rice

  • 1 1/2 cups long-grain white rice jasmine or basmati
  • 3 cups chicken or vegetable broth
  • 1 tbsp butter or olive oil
  • 1/2 tsp salt

For the Sauce

  • 1 tbsp olive oil
  • 1 small onion finely chopped
  • 2 garlic cloves minced
  • 1 can 14 oz / 400 g crushed tomatoes
  • 1/2 cup chicken broth or water
  • 1 tsp sugar balances acidity
  • 1/2 tsp dried oregano or basil
  • Salt and pepper to taste

Optional Garnish

  • Fresh parsley
  • Grated Parmesan cheese
  • Chili flakes

Instructions
 

Step 1: Prepare the Meatball Mixture

  • In a bowl, combine breadcrumbs and milk. Let it sit for 3–5 minutes to soften.
  • Add egg, grated onion, garlic, parsley, salt, pepper, oregano, and paprika.
  • Add ground beef and mix gently until just combined. Avoid over mixing to keep the meatballs tender.

Step 2: Shape the Meatballs

  • Scoop about 1–2 tablespoons of the mixture.
  • Roll into small balls (about 1½ inches wide).
  • Place them on a plate or tray until ready to cook.

Step 3: Brown the Meatballs

  • Heat olive oil in a large skillet over medium heat.
  • Add meatballs and cook for 6–8 minutes, turning occasionally.
  • Brown them on all sides but don’t fully cook them yet.
  • Remove and set aside.

Step 4: Make the Sauce

  • In the same pan, heat olive oil over medium heat.
  • Add chopped onion and cook until soft (about 3–4 minutes).
  • Stir in garlic and cook for another 30 seconds.
  • Add crushed tomatoes, broth, sugar, oregano, salt, and pepper.
  • Simmer for 5 minutes.

Step 5: Simmer the Meatballs

  • Return the browned meatballs to the sauce.
  • Cover and simmer for 15–20 minutes until fully cooked.
  • Stir occasionally to coat meatballs in sauce.

Step 6: Cook the Rice

  • Rinse rice under cold water until the water runs clear.
  • Bring broth, butter, and salt to a boil in a saucepan.
  • Add rice, cover, and reduce heat to low.
  • Cook for 12–15 minutes until tender.
  • Remove from heat and let sit covered for 5 minutes, then fluff with a fork.

Step 7: Assemble the Dish

  • Spoon fluffy rice into bowls or plates.
  • Top with meatballs and generous sauce.
  • Garnish with parsley or Parmesan cheese.
  • Serve warm and enjoy.

Notes

  • Cooking Tips
  • Use 80/20 ground beef for juicy meatballs.
  • A milk-soaked breadcrumb mixture (panade) keeps meatballs tender.
  • Brown meatballs before simmering for deeper flavour.
  • Storage Tips
  • Store leftovers in an airtight container in the refrigerator for 3–4 days.
  • Freeze cooked meatballs and sauce for up to 3 months.
  • Reheat gently on the stovetop or microwave with a splash of broth.
  • Variations
  • Healthy Version: Use ground turkey or chicken.
  • Creamy Style: Add cream or sour cream to the sauce.
  • Asian Twist: Replace tomato sauce with soy, ginger, garlic, and honey glaze.
  • Vegetarian Option: Substitute lentil or plant-based meatballs.
  • Serving Suggestions
  • Add steamed vegetables like broccoli or green beans.
  • Pair with a fresh salad or roasted vegetables.
  • Sprinkle fresh herbs or chili flakes for extra flavour.