Meatballs and Rice

5 from 1 vote

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 Time20

Cook Time20

Resting Time10

Total Time50

Course: Dinner

Cuisine: American, Healthy

Keyword: Meatballs and Rice

Servings: servings

Author: Chelsea Lords

Cost: $13.12

Equipment

Large pot nonstick, with fitted lid

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

US - Metric

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

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