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This Meatballs and Rice is cooked in a rich and delicious tomato sauce. Better still, it’s all made in one pot!

This is the ultimate comfort food dinner to feed a family. Kid-approved, easy to make, bursting with flavour and really filling. What’s not to love? Follow me…

closeup shot of meatballs and rice in pot, focus on meatball in centre

Meatballs and Rice

I know, on paper it sounds kinda boring. BUT, I promise you this will blow you away. Everything is cooked in a deep and rich tomato sauce.

One Pot

Besides the obvious benefit of reducing washing up, there are a couple of other ways this dish benefits from all being cooked in the same pot. The first is once you’ve fried the meatballs you can use the leftover fat to begin frying the onion. This will add a good amount of flavour. And those crusty, ‘burnt’ bits on the bottom of the pan? I keep ’em in, that’s even more flavour right there.

The other benefit is when you cook the rice in there, the starch will not only emulsify the fats, but also turn the sauce ever so slightly creamy.

Tomato Sauce

The sauce is made with a base of tomato passata (pureed/sieved tomatoes in US) and beef stock. To really deepen the flavour of the sauce and bring out the best in the meatballs I love adding Worcestershire sauce too. A good pinch of chipotle flakes also adds to the smoky tones of the sauce, and who doesn’t like a little spice in their tomato sauce?

How to make Meatballs and Rice in one pot (quick summary/process shots)

  1. Add meatballs.
  2. Fry then remove.
  3. Add onion.
  4. Add garlic and sun dried tomatoes.
  5. Pour in passata and beef stock.
  6. Add seasoning.
  7. Add back in meatballs and simmer.
  8. Add rice and simmer until cooked.
How to make meatballs and rice - 8 step by step photos

Tips for the best Meatballs and Rice

  • Meatballs – I of course recommend whipping up a batch of your own homemade meatballs. If you’re getting store-bought ensure you get some good quality ones, just because they’re the star of the show.
  • Rice – Long-grain rice works best here.
  • Simmer – I highly recommend simmering the meatballs before you add the rice. This will allow the meatballs and sauce to exchange flavours.
  • Consistency – Important to use a heavy lid on your pot, just so the sauce doesn’t reduce too much and leave you with uncooked rice. If for whatever reason this happens, just add more water to help the rice cook through.

The last thing to mention is don’t be afraid to add a good pinch of sugar. This will help balance out the acidity of the tomatoes and the saltiness of the meatballs and stock.

closeup shot of meatballs and rice resting on serving spoon above pot

Serving Meatballs and Rice

A nice sprinkle of fresh parsley and a truckload of parmesan to finish. If you’re extra peckish consider any of these:

Can I reheat leftovers?

Yep! Just allow to completely cool, then store in an airtight container in the fridge or freezer. I recommend thawing and reheating over the stove on a low heat with a splash of water to loosen the sauce.

Alrighty, let’s tuck into the full recipe for this rice and meatballs shall we?!

overhead shot of meatballs and rice in white bowl garnished with parsley

How to make Meatballs and Rice (Full Recipe & Video)

closeup shot of meatballs and rice in pot, focus on meatball in centre
4.80 from 15 votes

One Pot Meatballs and Rice

By: Chris Collins
This Meatballs and Rice is cooked in a rich and delicious tomato sauce. Better still, it's all made in one pot!
Prep: 10 minutes
Cook: 1 hour 10 minutes
Total: 1 hour 20 minutes
Servings: 4 – 5
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Equipment

  • Sharp Knife & Chopping Board
  • Large Pot/Casserole Dish with Heavy Lid (preferably non-stick – see notes)
  • Wooden Spoon
  • Jug (for stock)

Ingredients 

  • drizzle of Olive Oil
  • 20 Meatballs (homemade or storebought – see notes)
  • 1 medium Onion, finely diced
  • 2 cloves of 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 (Pureed/Sieved Tomatoes in US)
  • 3 cups / 720ml Beef Stock
  • 1 small bunch of Fresh Parsley, finely diced (30g/1oz)
  • 1 tbsp Worcestershire Sauce
  • 1 tsp Dried Oregano
  • 1/2 tsp Chipotle Flakes, or to taste (can sub regular chilli flakes)
  • Salt, Pepper & Sugar, to taste
  • 1 1/2 cups uncooked Long Grain Rice
  • freshly grated Parmesan, to serve

Instructions 

  • Add a good drizzle of oil to a large (preferably non-stick) pot over medium-high heat. Add the meatballs and fry them until they get a nice crust on them, turning regularly. You don't need to cook them right through at this point, just ensure they caramelize/brown. Remove from pan and drain excess fat if needed (around 1 tbsp left is fine and will add flavour). Work in two batches if you need to.
  • Turn the heat down to medium and add the onion to the leftover fat. Fry until soft and golden, then add in sun dried tomatoes and garlic. Continue frying for another minute, then add in the tomato puree and fry for a minute or so.
  • Pour in the passata and swill out the jar with a little water, then pour in beef stock and Worcestershire sauce. Add the parsley, oregano, chilli flakes, salt, pepper and a good pinch of sugar (I do 1/2 tsp). Give it a stir and deglaze the pot with your wooden spoon. Stir in the meatballs (and all the resting juices) then turn the heat to low, pop on the lid and very gently simmer for 30mins, stirring once halfway. This will allow the meatballs to become soft and juicy and will also allow them release flavour into the sauce. If you're pushed for time even 10-15mins will help, just ensure you keep a heavy lid on so the sauce doesn't reduce.
  • Take off the lid, pour in the rice and give it all a good stir. Pop the lid back on and simmer for 15-20mins, or until the rice is cooked through, stirring occasionally. If you over reduce just add in a splash of water to help the rice cook through if needed.
  • Check for seasoning then serve up with any leftover parsley and a good helping of parmesan!

Video

Notes

a) Meatballs – I recommend using my Soft and Juicy Meatballs if you have time! Alternatively, you can get some good quality store-bought ones. If you’re using my homemade ones it is especially important to use a non-stick dish. They’re very soft and can stick easily (see notes below).
b) Sugar – The sugar will help balance out the acidity from the tomatoes and the saltiness of the meatballs and stock. I usually go for around 1/2 tsp, but work to preference. I recommend starting off with less and then adjusting after everything has cooked if you’re unsure.
c) Non-stick – If your pot isn’t particularly non-stick, you can fry the meatballs in a separate non-stick pan to one side and transfer them to the pot. Depending on the kind of meatballs you use, you might be fine. But my homemade ones can stick easily.
d) Parlsey – I sometimes use a bunch of basil instead of parsley, which works really nicely. If you know you like basil then feel free to swap or use half and half!
e) Leftovers – Any leftovers I recommend allowing to completely cool, then pop in an airtight container in the fridge (2-3 days, longer at your discretion) or freezer (up to 1 month). Allow to thaw then reheat on the stove at a low heat with a splash of water to loosen up the sauce. 
f) Calories – based on using 1 tbsp olive oil, 1/2 tsp sugar and no extra parmesan. 

Your Private Notes:

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Nutrition

Calories: 496kcal | Carbohydrates: 58.32g | Protein: 19.28g | Fat: 21.29g | Saturated Fat: 6.487g | Polyunsaturated Fat: 3.461g | Monounsaturated Fat: 9.522g | Trans Fat: 0.432g | Cholesterol: 49mg | Sodium: 828mg | Potassium: 926mg | Fiber: 5.4g | Sugar: 8.14g | Vitamin A: 1076IU | Vitamin C: 19.1mg | Calcium: 112mg | Iron: 3.36mg

Looking for more?

You’ll find plenty more delicious comfort food like this in my Debut Cookbook ‘Comfy’

If you’re looking for another similar easy one-pot meal be sure to check out my One Pot Spanish Orzo!

For more similar recipes check out these beauties too:

Delicious Meatball Recipes

Chris Collins, food blogger at Don't Go Bacon My Heart in white jumper eating a slice of garlic flatbread
5 Knockout Dinners You’ll NEVER Stop Making
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Recipe Rating




29 Comments

  1. Julia says:

    5 stars
    Super tasty! I made the mistake of not adding sugar despite the instructions because usually I prefer my food on the savoury side, but that was definitely a mistake this time. When reheating it the next day I dissolved a little honey into water and mixed that in it was perfect

    Reply
    1. Chris Collins says:

      Thank so much for the review, Julia! 🙂 C.

      Reply
  2. Julia says:

    5 stars
    Super tasty! I made the mistake of not adding sugar becaus

    Reply
  3. Laura says:

    5 stars
    This was so good!!!

    Being a vegan I subbed vegan meatballs.
    The flavour was brilliant.

    Will definitely be making again

    Reply
    1. Chris Collins says:

      So great to hear, Laura! Thanks so much for popping back for a review 🙂 C.

      Reply
  4. GRoberson says:

    4 stars
    I really enjoy cooking but not with super involved, time consuming recipes. This was simple and very flavorful! I cooked the rice separately, as I don’t like the texture of wet/ gummy rice. Then after subbing beef stock for chicken stock and letting the Meatballs and sauce reduce until thickened, I layered it on top of the rice and garnished as suggested -absolute winner! Thanks.

    Reply
    1. Chris Collins says:

      Thanks so much for the tips and review! 🙂 C.

      Reply
  5. Ian says:

    5 stars
    Another cracker! I’m going to have to buy your cookbook

    Reply
    1. Chris Collins says:

      Thanks Ian! I like you’ll love the cookbook 🙂 C.

      Reply