One-pot Meatballs and Rice—tender mini meatballs, fluffy rice, veggies, and bold spices. A guaranteed hit for all ages!

Overhead image of the meatballs and rice

Table of Contents

Meatballs And Rice

My kids would eat rice every meal if they could! So, I love sneaking in veggies and protein for a well-rounded dish.

This one-pot Meatballs and Rice is the perfect solution—fluffy rice, tender meatballs, and plenty of veggies. And it’s not just for kids! With bold flavors and easy prep, this stovetop meal practically cooks itself.

Process shots-- images of the sausage being prepped and cooked

Quickest Meatballs Ever!

Meatballs usually take time—mixing, shaping, and browning can feel like a chore. But not with this recipe!

Here, meatballs are just one ingredient—no rolling or shaping required. Simply slice Italian sausage into coins, and you’re done! They may not be perfectly round, but they add incredible flavor and texture with zero extra effort.

Quick Tip

Want to use real meatballs? Go for it! Just keep them small. If using frozen mini meatballs, let them thaw slightly first—no one wants a cold center!

Process shots of one-pan Meatballs and Rice-- images of the veggies, garlic, rice, carrots, and seasonings being sautéed

Meatball and Rice Recipe Ingredients

A few ingredients worth mentioning: 

  • Italian sausage: Use mild or spicy based on preference (I use mild for my kids). Choose sausages with casings, then remove them before slicing.
  • Basmati rice: Light and fluffy every time! While other types work, basmati is my favorite. Long-grain white rice is a good alternative.
  • Chicken stock: A rich, high-quality stock boosts flavor without extra spices. Swanson’s® is a great option.
Process shots of one-pot Meatballs and Rice-- images of the dish coking and then corn and peas being added

Shortcuts

How To Make Meatballs And Rice Faster

  • Garlic: Frozen Dorot® garlic cubes are a lifesaver—just pop them in straight from the freezer. Refrigerated minced garlic works too.
  • Italian sausage: Packed with seasoning, salt, and flavor, so no extra ingredients needed.
  • Frozen veggies: A quick and easy way to cut down on prep time!

Process shots-- images of the dish being fluffed and finished to be served

What Goes With Meatballs And Rice?

This one-pot meal has it all—rice, veggies, and protein! But if you want extra flavor, here are two favorite toppings:

  • Parmesan: Finely grated off the block, it adds a salty, melty finish. Use a microplane for the best texture.
  • Pesto: A spoonful of fresh basil pesto (like Rana’s®) brings a creamy, herb-y boost.

For sides, a green salad pairs perfectly. Try:

Overhead image of the one-pan Meatballs and Rice ready to be enjoyed

Storage

Store leftover Meatballs and Rice in an airtight container in the fridge for up to 4 days. Reheat in the microwave with a splash of chicken stock to keep the rice from drying out.

More Favorite Rice Dishes

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5 from 1 vote

Meatballs and Rice

By Chelsea Lords
One-pot Meatballs and Rice is a total winner—juicy mini meatballs, fluffy rice, loads of veggies, and bold spices. Family-approved and delicious!
Prep Time: 20 minutes
Cook Time: 20 minutes
Resting Time: 10 minutes
Total Time: 50 minutes
Servings: 4 servings

Equipment

Ingredients

  • 1 tablespoons olive oil plus more as needed
  • 19 ounces Italian sausage in casings, see note 1
  • 1 large yellow onion finely diced
  • 2 sweet bell peppers finely diced, I like 1 red and 1 yellow
  • 1 tablespoon minced garlic
  • 1-1/2 cups grated carrot 2 to 3 large carrots, see note 2
  • 1 teaspoon dried basil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon paprika
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1-1/2 cups basmati rice see note 3
  • 2-1/2 cups chicken stock like Swanson’s
  • 1 cup frozen corn
  • 1 cup frozen peas
  • Freshly grated Parmesan optional, for serving, see note 4
  • Basil pesto optional, for serving

Instructions 

  • Heat 1 tbsp oil in a large, nonstick pot over medium-high heat. Add prepared coined sausages (see note 1) and cook, stirring/flipping occasionally with a wooden spoon until golden and nicely browned on the outside. While browning, season the sausage with salt and pepper (I add 3/4 tsp salt and 1/4 tsp pepper). Remove browned sausages with a slotted spoon to a paper-towel-lined plate. Leave any oil/grease in the pan unless it is more than 2 tablespoons—then drain off excess. If there is no grease left behind, add 2 tablespoons olive oil.
  • Keeping heat to medium-high, add diced onion, diced peppers, and garlic. Sauté, stirring occasionally, until tender, 7–10 minutes.
  • Add the grated carrots, rice, and all the seasonings. Sauté, stirring constantly, for 1 minute. Add chicken stock and stir well. Press rice below the liquid—be sure the rice is submerged. Bring to a boil, then reduce heat to low so it is simmering very gently. Add sausage in a single layer on top.
  • Cover the pot with a fitted lid and cook for 17–20 minutes or until liquid is absorbed into the dish and rice is tender. (Troubleshooting: liquid has absorbed but rice isn’t quite tender? Add a few more tablespoons of chicken stock or water. Too much liquid still? Slightly increase the heat.) Keeping the lid on pot, remove from heat, and do not stir yet.
  • Working quickly, remove lid and add peas and corn on top (don’t stir through), then quickly put the lid back on. Let stand for 10 full minutes. Don’t rush this or you may end up with mushy rice. Plus, the steam cooks the frozen veggies!
  • Remove lid and add parsley, if using. Use a fork to fluff the rice and mix everything together. Serve, adding Parmesan cheese to individual plates. If desired, add a scoop of pesto (optional) and enjoy!

Video

Recipe Notes

Note 1: Depending on personal preference, use mild or spicy sausage. Make sure to get Italian sausages with casings (as opposed to bulk ground Italian sausage) so the sausages can be cut into the mini meatballs. Before cutting the sausage, remove the casings. Once casings are removed, use a sharp knife to cut the sausages into 1/2-inch-thick rounds. No need to shape them into perfectly round balls—they’ll work great this way!
Note 2: Peel carrots, then grate on the large holes of a grater. Measure to get 1-1/2 cups.
Note 3: I tested a few other types of rice and preferred basmati rice—it’s light and fluffy every time! Long grain white rice will also work in this recipe.
Note 4: I love finely grated Parmesan cheese (from a block)—it adds a nice final seasoning (Parmesan is salty!) and melts nicely. For the perfect super-fine texture, I like to use a zester and grate it over the serving plates. If you want a creamy, herb-y element, I’d recommend getting a refrigerated, freshly made basil pesto, which you can find near refrigerated fresh pasta and gourmet cheese.
Storage: Store leftovers in an airtight container in the fridge for up to 4 days. 

Nutrition

Serving: 1serving | Calories: 741kcal | Carbohydrates: 41.7g | Protein: 27.8g | Fat: 51.7g | Cholesterol: 105.8mg | Sodium: 1223.6mg | Fiber: 5.4g | Sugar: 12.1g

Nutrition information is automatically calculated, so should only be used as an approximation.

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Meet Chelsea

Hello, and welcome to Chelsea’s Messy Apron! I’m Chelsea, the recipe developer, food photographer, and writer behind the site. I’m passionate about creating simple, reliable, and delicious recipes that anyone can make.

Thanks for stopping by—I hope you find something delicious to make!

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