Go Back
Meatball and Rice - Image 2

Meatball and Rice

A simple yet satisfying dish of homemade meatballs served over fluffy rice, perfect for a quick and comforting family meal.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound ground beef 80/20 lean-to-fat ratio preferred
  • 1/2 cup breadcrumbs plain or seasoned
  • 1/4 cup milk
  • 1 large egg
  • 1/4 cup grated Parmesan cheese
  • 2 cloves garlic minced
  • 1 tablespoon fresh parsley chopped
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 tablespoons olive oil
  • 1 can diced tomatoes 14.5 ounces
  • 1 cup beef broth
  • 1 cup long-grain white rice uncooked
  • 1 teaspoon dried oregano
  • 1/2 teaspoon dried basil

Equipment

  • Large mixing bowl
  • Large skillet with lid
  • Measuring cups and spoons
  • Spatula or wooden spoon

Method
 

  1. In a large bowl, combine ground beef, breadcrumbs, milk, egg, Parmesan cheese, garlic, parsley, salt, and pepper. Mix until just combined, being careful not to overmix.
  2. Form the mixture into meatballs about 1.5 inches in diameter. You should get about 16-20 meatballs.
  3. Heat olive oil in a large skillet over medium heat. Add meatballs and cook until browned on all sides, about 8-10 minutes. Remove meatballs from skillet and set aside.
  4. In the same skillet, add diced tomatoes, beef broth, rice, oregano, and basil. Stir to combine and bring to a simmer.
  5. Return meatballs to the skillet, nestling them into the rice mixture. Cover and cook over low heat for 20-25 minutes, or until rice is tender and meatballs are cooked through.
  6. Remove from heat and let sit, covered, for 5 minutes before serving.

Notes

Chef's Tips:
• For a softer texture, soak breadcrumbs in milk for 5 minutes before adding to the meat mixture.
• Avoid overmixing the meatball mixture to prevent tough meatballs.
• Serve with a sprinkle of fresh parsley and extra Parmesan cheese for added flavor.
Food Safety:
• Ensure meatballs reach an internal temperature of 160°F (71°C) for safe consumption.
• Store leftovers in the refrigerator within two hours of cooking and consume within 3-4 days.