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One Pot Meatballs and Rice in a white bowl, garnished with parsley and Parmesan, showcasing rich tomato sauce.

One Pot Meatballs and Rice

This One Pot Meatballs and Rice is an easy meatball and rice dinner that transforms simple ingredients into a hearty, flavorful meal, perfect for saving time on busy weeknights. Enjoy the savory experience of meatballs with rice in a luscious tomato sauce, making it a healthy one pot meal for your family.
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Prep Time 10 minutes
Cook Time 1 hour 10 minutes
Total Time 1 hour 20 minutes
Servings: 4 servings
Course: Main Course
Cuisine: American
Ingredients Equipment Method Notes

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

Equipment

  • Large pot or skillet
  • Wooden spoon or spatula
  • Measuring cups and spoons

Method
 

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. Taste and adjust seasoning. Serve hot with freshly grated Parmesan and any leftover parsley.

Notes

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.