Description
This classic Meatballs and Rice recipe combines juicy, seasoned meatballs with tender, flavorful rice simmered in a rich tomato sauce. Perfectly browned meatballs are nestled into fragrant rice cooked in broth, then finished with a hearty tomato sauce for a comforting and satisfying meal that’s easy to prepare in under an hour.
Ingredients
Scale
For the Meatballs
- 1 lb ground beef (or ground turkey, chicken, or pork)
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup fresh parsley, chopped (optional)
For the Rice
- 1 cup long-grain white rice
- 2 cups beef or chicken broth (or water)
- 1 tablespoon olive oil
- 1/2 onion, chopped
- 1 clove garlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the Sauce
- 1 can (15 oz) crushed tomatoes
- 1/2 cup beef or chicken broth
- 1 teaspoon Italian seasoning
- 1/2 teaspoon sugar (optional, to balance acidity)
- 1 tablespoon olive oil
- Salt and pepper, to taste
Instructions
- Make the Meatballs: In a large bowl, combine the ground beef, breadcrumbs, Parmesan cheese, egg, minced garlic, oregano, basil, salt, pepper, and parsley (if using). Mix until just combined, being careful not to overwork the mixture.
- Shape the Meatballs: Form the mixture into 1 1/2-inch meatballs and place them on a plate, ready for cooking.
- Brown the Meatballs: Heat a tablespoon of olive oil in a large skillet or frying pan over medium heat. Add the meatballs in batches to avoid overcrowding. Cook them until browned on all sides, about 5-7 minutes. Remove them from the pan and set aside.
- Cook Onion and Garlic: In the same skillet, add the chopped onion and minced garlic. Cook for 2-3 minutes until the onion is softened and fragrant.
- Cook Rice: Add the rice to the skillet and stir well to coat it with the oil and onions. Pour in the broth, add salt and pepper, then bring the mixture to a simmer.
- Simmer Rice: Reduce the heat to low, cover the skillet, and let the rice cook for 18-20 minutes, or until the rice is tender and the liquid is absorbed.
- Prepare the Sauce: Meanwhile, heat a tablespoon of olive oil in a separate saucepan over medium heat. Add the crushed tomatoes, broth, Italian seasoning, and sugar if using. Season with salt and pepper.
- Simmer the Sauce: Bring the sauce to a simmer and cook for 5 minutes to meld the flavors together.
- Combine Meatballs with Rice and Sauce: When the rice is done, nestle the browned meatballs into the rice and spoon some sauce over them. Cover the skillet and simmer on low for an additional 10-12 minutes to ensure the meatballs cook through and the flavors combine.
- Serve: Serve the meatballs and rice hot, with extra sauce on the side. Garnish with fresh parsley if desired for a burst of freshness.
Notes
- Ground turkey, chicken, or pork can be used as alternatives to ground beef.
- For extra flavor, soak breadcrumbs in a little milk before mixing them into the meatball mixture.
- If you prefer a spicier dish, add a pinch of red pepper flakes to the sauce.
- Using broth instead of water to cook the rice adds more depth of flavor.
- Make sure not to overmix the meatball mixture to keep the meatballs tender.
- If you want to reduce fat, bake the meatballs instead of frying, but browning adds extra flavor.
