One Pot Meatballs and Rice is your answer to busy weeknights without sacrificing flavor. With just one pot and a little hands-on prep, you’ll have a savory, comforting dish that’s hearty, satisfying, and saves you from a mountain of dirty dishes. This is a recipe that works just as hard as you do!

Instead of juggling multiple pans and a lengthy ingredient list, this recipe brings everything together in one pot, combining juicy meatballs with tender rice coated in a luscious tomato-based sauce. Trust me, once you try this quick meatballs and rice recipe, you’ll be adding it to your weeknight rotation in no time.

Why This One Pot Meatballs and Rice Is a Game-Changer

Quick prep: Only 10 minutes of chopping and mixing, and you’re ready to cook.
One pot magic: Minimal cleanup means more time to relax after dinner.
Delicious results: Juicy meatballs soak in a rich tomato sauce while the rice absorbs every bit of that flavor.
Hands-off cooking: After a little prep, the dish mostly cooks itself—perfect for multitasking evenings.
Customizable: Swap in your favorite meatballs (store-bought or homemade) and adjust spice levels to your taste.

Equipment You’ll Need for This One Pot Meatballs and Rice

This recipe is all about keeping things simple, and that starts with the right tools. Here’s what you’ll need:

Large pot or skillet: A big, deep, non-stick pot is ideal for cooking everything evenly without sticking. Bonus points if it has a tight-fitting lid.
Wooden spoon or spatula: Perfect for stirring and scraping up the flavorful bits that stick to the pan.
Measuring cups and spoons: For precise measurements—especially with the rice/liquid ratio.

Pro tip: If your pot isn’t non-stick, fry the meatballs in a separate skillet to avoid sticking issues, especially with soft homemade meatballs.

Simple Ingredients for One Pot Meatballs and Rice

The beauty of this dish is how it transforms simple ingredients into something extraordinary. Here are the VIPs:

Meatballs: Use your favorite homemade meatball recipe or go store-bought for convenience. Either way, you’ll want about 20 meatballs.
Passata (pureed tomatoes): This creates the flavorful base of the sauce. If you can’t find passata, canned tomato puree works as a substitute.
Long-grain rice: Perfect for soaking up the rich sauce while staying fluffy and separate. Avoid short-grain or sushi rice here.
Sun-dried tomatoes: These add a rich, chewy texture and concentrated flavor to the sauce.

Shopping tip: For an extra punch, pick sun-dried tomatoes packed in olive oil—you can even drizzle a bit into the pot for added flavor!

One Pot Meatballs and Rice Recipe Details

Servings: 4 – 5
Prep Time: 10 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 20 minutes

One Pot Meatballs and Rice Ingredients

Drizzle of olive oil
20 meatballs (homemade or store-bought – see notes)
1 medium onion, finely diced
2 cloves garlic, minced
3/4 cup / 75g sun-dried tomatoes, finely diced
1 tbsp tomato puree (tomato paste in US)
1x 700g / 1.5lb jar of tomato passata
3 cups / 720ml beef stock
1 small bunch fresh parsley, finely diced (30g/1oz)
1 tbsp Worcestershire sauce
1 tsp dried oregano
1/2 tsp chipotle flakes (or substitute red chili flakes)
Salt, pepper, and sugar to taste
1 1/2 cups uncooked long-grain rice
Freshly grated Parmesan, to serve

How to Make One Pot Meatballs and Rice

Heat a good drizzle of olive oil in a large (preferably non-stick) pot over medium-high heat. Add the meatballs and sear them until browned and caramelized, turning regularly (about 3–4 minutes). Remove meatballs and set them aside. Drain excess fat, leaving about 1 tablespoon in the pot.
Reduce the heat to medium and sauté the diced onion in the pot until soft and golden. Add the garlic and sun-dried tomatoes, cooking for another minute. Stir in the tomato puree and cook briefly to develop its flavor.
Pour in the passata, swill the jar with a little water, and add it to the pot. Stir in the beef stock, Worcestershire sauce, parsley, oregano, chili flakes, salt, pepper, and a pinch of sugar. Use a wooden spoon to deglaze the pot and scrape up any browned bits.
Return meatballs (and any resting juices) to the pot. Reduce heat to low, cover with a tight-fitting lid, and gently simmer for 30 minutes, stirring once halfway through.
Uncover the pot, add the rice, and stir well. Cover again and cook over low heat for 15–20 minutes, or until the rice is tender, stirring occasionally. If needed, add a splash of water to ensure the rice cooks evenly.
Taste and adjust seasoning. Serve hot with freshly grated Parmesan and any leftover parsley.

Jake’s Tips for the Best One Pot Meatballs and Rice

Preheat your pot: Starting with a hot pot ensures your meatballs brown quickly without steaming.
Don’t overcrowd the pan: Sear meatballs in batches if needed so they brown, not stew.
Use a tight lid: Trapping steam is key to cooking the rice properly without drying out the sauce.
Make ahead: Prep meatballs in advance and freeze them for a faster weeknight dinner.
Reheating tip: Add a splash of water while reheating leftovers to loosen the sauce and keep rice soft.

Easy One Pot Meatballs and Rice Variations

Switch proteins: Try turkey or chicken meatballs for a lighter option.
Experiment with grains: Use quinoa or orzo instead of rice, adjusting the liquid as needed.
Add veggies: Stir in baby spinach or frozen peas during the last 5 minutes of cooking for extra nutrition.
Go spicy: Crank up the heat with extra red chili flakes or even a dash of hot sauce.

One Pot Meatballs and Rice FAQs

Can I use frozen meatballs for this recipe?

Absolutely! Just thaw them beforehand for best results, or increase the simmer time slightly if adding them directly frozen.

What’s the best rice for this dish?

Long-grain rice works best because it stays tender without turning mushy. Avoid short-grain or sticky rice here.

How can I store leftovers?

Allow leftovers to cool completely, then store in an airtight container in the fridge for up to 3 days or freeze for up to 1 month. Reheat with a splash of water to loosen the sauce.

Can I make this dish vegetarian?

Yes! Replace the meatballs with plant-based alternatives or roasted chickpeas for a vegetarian version. Swap beef stock for vegetable stock.

What if my rice isn’t cooked through?

If the rice is still a bit tough, add a splash of water, cover the pot, and keep cooking on low until it’s done.

Give this One Pot Meatballs and Rice a shot and let me know—what’s your take on one-pot cooking? I’d love to hear your favorite kitchen shortcuts, so drop a comment below!