One-Pot Meatballs and Rice
One-Pot Meatballs and Rice
This one-pot meatballs and rice dish is hearty, flavorful, and kid-friendly. Juicy homemade meatballs are browned and baked with tender basmati rice in savory broth. It’s a simple, comforting dinner the whole family will enjoy—perfect for busy weeknights.
Ingredients
Equipment
Method
- Preheat oven to 350°F (175°C).
- In a bowl, mix ground beef with egg, parsley, salt, pepper, and oregano. Shape into medium-sized meatballs and roll them lightly in flour.
- Heat avocado oil in an oven-safe skillet. Brown meatballs on both sides, then remove and set aside.
- In the same skillet, sauté shallots and garlic for 2–3 minutes. Add rice and broth, stirring until it begins to boil.
- Return meatballs to the skillet, cover with a lid, and transfer to the oven. Bake for 30 minutes.
- Serve warm and enjoy!
Notes
Don’t skip browning: Browning meatballs first locks in flavor.
Rice options: Basmati works best, but you can use jasmine or long-grain rice.
Extra flavor: Stir a splash of tomato paste or a pinch of paprika into the broth for more depth.
Make it ahead: Assemble everything, refrigerate, and bake later.
Kid-friendly add-ins: Mix in peas, corn, or grated carrots for extra veggies.
Rice options: Basmati works best, but you can use jasmine or long-grain rice.
Extra flavor: Stir a splash of tomato paste or a pinch of paprika into the broth for more depth.
Make it ahead: Assemble everything, refrigerate, and bake later.
Kid-friendly add-ins: Mix in peas, corn, or grated carrots for extra veggies.
