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Say hello to your new favorite meal that takes only 30 minutes to make!

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This simple recipe for meatballs and rice in one pot is perfect for nights when you forget about dinner until everyone is hungry. The meatballs make it filling and tasty. You can speed things up even more by using store-bought meatballs! First published on October 11, 2016.

We were in the meat department, and I was walking quickly while they were behind me, hoping that people passing by wouldn’t see the kids who were screaming and laughing with me. As I walked by, a woman with a sweet smile said, “They just have the best laughs!” I replied, “You know what? You’re right, but right now I still want to strangle them.” You basically just saved both of their lives. Well done! Thanks, lady with the indulgent smile. You owe my kids one.

This Meatball and Rice Recipe is great.

Who’s ready for some meatballs? This recipe is based on one that my friend Mary wrote down in her cookbook. Mary runs a great blog called Barefeet in the Kitchen, and she just came out with her first cookbook, The Weeknight Dinner Cookbook.I wrote a review of the book here and shared her recipe for Chinese Beef and Broccoli Soup, which was amazing, I have to say.

She has a recipe for rice and peas with kielbasa. It looks really good, but I haven’t made it yet as it says to. I only had meatballs in the freezer that night when I needed to make a quick dinner, so I changed the recipe to use meatballs instead. It turned out great! I will try the kielbasa version someday. Maybe. These are good meatballs.

My kids really liked the rice and meatballs. Do your kids love rice as much as mine do? This meal is super simple but still delicious so it’s basically perfect for them.

Meatballs and Rice

Prep: 10minutes mins
Cook: 30minutes mins
Total: 40minutes mins
Servings: 5 Servings

Say hello to your new favorite 30-minute-meal! This easy one-pot dish is great for nights when you forget about dinner until everyone is starving. The meatballs make it nice and hearty. Use store bought meatballs to speed things up even more!

I made this meatball and rice recipe twice, once with frozen Costco meatballs, and once with my Homemade Easy Baked Meatballs. I liked it both ways but of course, fresh homemade meatballs are always going to be better than the frozen ones. But sometimes you just have to git ‘er done, and frozen store-bought meatballs totally git ‘er done.

2 teaspoons of olive oil
1 pound of homemade or store-bought meatballs and 3 cloves of garlic, crushed and minced
3 cups beef broth*
1 and 1/2 cups of uncooked rice, rinsed
1/2 teaspoon of garlic powder
1/4 teaspoon of black pepper, or more to taste
1/2 teaspoon kosher salt, or to taste
1 & 1/2 cups frozen peas, or however much looks good to you
1/2 cup green onions, chopped
1/4 cup parsley, fresh, chopped (optional)

Cooking Instructions

Thaw the meatballs if they are frozen. I just stuck them in the microwave for a couple minutes. They don’t have to be completely thaw, just enough that they will finish thawing and warm up while cooking the rice.
Heat a high-sided skillet over medium-high heat. Add the oil.
When the oil shimmers, add the garlic and saute 1 minute, until fragrant.
Add the meatballs and cook for 2-3 minutes.
Add the beef broth, rice, garlic powder, pepper and salt. Scrape up any browned bits.
Stir and bring the heat up to high so that it comes to a boil.
Reduce the heat to low to maintain a simmer. Cover with a lid.
Continue to simmer with the lid on for 15-20 minutes, until the rice is tender and the liquid is absorbed. Stir at 15 minutes to make sure it isn’t sticking.
When the rice is cooked, remove from the heat and season to taste, adding more salt and pepper if you want.
Stir in the peas. Add as much as looks good to you.
Add the green onions and parsley, if using. Cover until the peas are warm, just a few minutes.
This is great with a big green salad. I actually ate mine right on top of a bed of spinach. If you wanted you could stir fresh spinach into the meal and let it wilt while it’s still on the stove.

*As always, I used water and 3 teaspoons Better Than Bouillon.

Substitutions and Variations

One of the best things about a last-minute, clean-out-the-fridge recipe like this one is that you can easily substitute what you have on hand. Here are some ideas!

Instead of meatballs, use 14 oz. of kielbasa or smoked sausage.
Grab a rotisserie chicken at the store, cut it up into bite-size pieces, and add it in place of the meatballs. Or use leftover grilled chicken from the fridge!
If you have a bag of frozen peas and carrots, use those instead of frozen peas alone.
Only have chicken broth or veggie broth? They’re perfectly fine to use if you don’t have beef broth.
Want extra greens? Add in a couple generous handfuls of spinach in step 7 when you turn the rice and meatballs down to a simmer.

Serve Rice and Meatballs

This meatballs and rice recipe is kind of a meal all by itself. It’s perfect for when you kinda forgot dinner was a thing (I do this all the time). It’s even got peas so you can check the “I served a veggie today” box. If you do want to add something more, a simple green salad or some Easy Roasted Broccoli are great. If you want to round out the food groups, try my Fruit Salad Recipe. For bonus points, you can make some fast bread. My favorite is this easy, no-fail One Hour French Bread or The Best Garlic Butter Bread I’m usually too lazy for any sides so if you do any of these, kudos to you for going the extra mile!

Storing Meatballs with Rice

This meatballs and rice dish can be stored in a tupperware in the fridge for 3-4 days. When you reheat it, I recommend sprinkling just a tiny bit of water (like 1-2 teaspoons) on the rice to make sure it stays nice and moist as you reheat it.

You can also freeze this dish! It will all defrost and reheat wonderfully later, so feel free to make a double batch of this meatballs and rice recipe and treat Future You to a worry-free evening. It’s also a great meal to take to someone who’s been sick or had a new baby. The only thing you’ll want to omit is the green onions since they’re best fresh.

FAQs

What is the trick to keeping meatballs together?

Add eggs! Eggs act as a binder to keep the meat, breadcrumbs, and any other ingredients together. Since these meatballs are baked, they also stay together a little more easily than pan-fried ones, since you’re not messing with them by turning them..

What is the secret to good meatballs?

The best meatballs are NOT just made of meat. They’re combined with moist, tender ingredients like breadcrumbs, milk, and eggs. In this recipe, you can use either panko bread crumbs or quick oats. Don’t skip these! They’re essential to the perfect meatball texture. I also add onion powder, garlic powder, paprika, and cayenne pepper for flavor.

What should meatballs be cooked to?

Meatballs should be cooked to 160 degrees. You can use an instant-read thermometer pushed into the center of a meatball to check.

Nutrition

More one-dish recipes you’ll love

Keep this list handy for those nights when you just need something quick, fast and easy. AND they all can be on your table in 30 minutes or less.

Creamy White Chicken Chili Recipe (Easy!) >> fast, easy, full of flavor.
Chicken Curry Recipe >> sooooo good and makes great leftovers.
Chili Mac and Cheese Recipe >> the ultimate comfort food dinner.
Spinach and Bacon Frittata >> I never say no to breakfast for dinner. Add a side salad and you´ve got a complete meal in less than 30 min.
20 Minute Broccoli Lemon Pasta Skillet >> so bright and fresh and full of veggies.
Bacon and Pineapple Fried Rice from Yellow Bliss Road
Easy Skillet Taco Rice from Cookies & Cups