If you’re in the mood for something comforting, hearty, and absolutely packed with flavor, look no further than this Meatballs With Tomato Sauce and Rice. Juicy, tender meatballs simmered in a rich, garlicky tomato sauce, all nestled atop a fluffy bed of rice—what’s not to love? This delightful dish brings a little taste of Italy right to your table and is sure to become a family favorite for both busy weeknights and cozy weekend dinners.
Ingredients You’ll Need
I love that Meatballs With Tomato Sauce and Rice uses humble ingredients that come together in the most magical way. Simple pantry staples build layers of flavor, each one essential to creating the best taste and unbeatable texture for this classic, homey meal.
- Ground beef (1 lb): The heart of the meatballs—choose 80/20 for maximum juiciness.
- Breadcrumbs (1/2 cup): Act as the binder, giving meatballs a soft but sturdy bite.
- Grated Parmesan cheese (1/4 cup): Adds salty, nutty richness to every bite.
- Egg (1): Holds the mixture together so your meatballs keep their shape.
- Garlic, minced (2 cloves): For that essential savory punch.
- Fresh parsley, chopped (1/4 cup): Brings freshness and a pop of color.
- Salt (1/2 tsp) and black pepper (1/4 tsp): Core seasonings that wake up every flavor in the bowl.
- Olive oil (2 tbsp): For browning the meatballs and sautéing the onion.
- Onion, finely chopped (1 small): Gives sweetness and backbone to the tomato sauce.
- Crushed tomatoes (1 can, 28 oz): The saucy base for simmering those meatballs to perfection.
- Dried oregano (1 tsp): Brings herby Italian flair.
- Sugar (1/2 tsp): Balances the acidity of tomatoes.
- Extra salt and pepper, to taste: Fine-tune the flavor before serving.
- White rice, uncooked (1 1/2 cups): Fluffy and mild, the perfect foil for the saucy, savory meatballs.
- Water or broth (3 cups): For cooking the rice—use broth for even more depth.
How to Make Meatballs With Tomato Sauce and Rice
Step 1: Mix and Shape Your Meatballs
Start by combining your ground beef, breadcrumbs, Parmesan, egg, minced garlic, chopped parsley, salt, and pepper in a large bowl. Mix everything with your hands or a fork just until combined—overworking the mixture can make the meatballs tough. Once the mix feels cohesive, gently form it into 1-inch balls. Lining them up on a tray or plate makes it easy to transfer them straight to the skillet.
Step 2: Brown the Meatballs
Heat the olive oil in a large skillet over medium heat. Carefully add the meatballs, giving each one a bit of space so they brown rather than steam. Let them get a golden crust on all sides—about 5 to 7 minutes—turning them gently to avoid breaking. Once nicely browned, use tongs to transfer them to a plate for a moment while you work on the sauce.
Step 3: Sauté the Onion
In the same skillet (no need to wipe it out—those browned bits are pure flavor), add the chopped onion. Sauté until it turns fragrant and translucent, about 3 minutes. The onion soaks up the beefy, garlicky goodness left behind, and ensures the tomato sauce has a sweet, mellow background note.
Step 4: Build the Tomato Sauce
Pour in the crushed tomatoes, sprinkle in the dried oregano, add the sugar, and season with salt and pepper to taste. Give everything a stir, scraping up any flavorful bits from the bottom of the pan. Return the meatballs to the skillet, nestling them into the sauce. Cover and let them simmer gently for 20 to 25 minutes, until the meatballs are cooked through and the sauce has thickened beautifully.
Step 5: Cook the Rice
While the meatballs are simmering, get the rice going. In a medium saucepan, bring your water or broth to a boil. Add the uncooked rice, give it a quick stir, then reduce the heat to low, cover, and let it gently simmer for 18 to 20 minutes or until the rice is tender and all the liquid is absorbed. Fluff the rice with a fork just before serving.
Step 6: Assemble and Serve
To serve Meatballs With Tomato Sauce and Rice in all its glory, spoon a generous heap of fluffy rice onto each plate, followed by juicy meatballs and plenty of tangy-sweet tomato sauce. Finish with a sprinkle of fresh parsley and perhaps a little extra grated Parmesan if you’ve got it.
How to Serve Meatballs With Tomato Sauce and Rice
Garnishes
For a final flourish, scatter chopped fresh parsley over the top, add a dusting of grated Parmesan cheese, or even a few ribbons of fresh basil if you have them. These little touches add freshness and make your Meatballs With Tomato Sauce and Rice look restaurant-worthy.
Side Dishes
This dish shines alongside a crisp green salad or roasted vegetables, adding brightness and crunch to your meal. For a truly Italian-inspired table, you might also serve some warm garlic bread to mop up all that sauce, or a simple bowl of sautéed spinach.
Creative Ways to Present
Try serving the meatballs and sauce over a molded dome of rice for a fun plated look, or pile everything family-style onto a big platter for a serve-yourself feast. For a weeknight twist, scoop leftovers into pita pockets or use them as the filling for a savory, satisfying sandwich.
Make Ahead and Storage
Storing Leftovers
Let any extra Meatballs With Tomato Sauce and Rice cool completely before storing. Transfer meatballs, sauce, and rice to separate airtight containers. Everything will keep beautifully in the fridge for up to 4 days—making this dish a worthy candidate for meal prep!
Freezing
Both the meatballs in their tomato sauce and the rice freeze well, though separately is best for texture. Spoon the cooled meatballs and sauce into a freezer-safe container, and seal. Do the same with the rice. They stay tasty for up to 2 months. Simply thaw in the fridge overnight when you’re ready to eat.
Reheating
Reheat the meatballs gently in a saucepan over low heat, adding a splash of water if the sauce looks thick. Warm rice separately in the microwave or on the stovetop, covered with a damp paper towel or splash of broth to keep it soft. Assemble just before serving for best results.
FAQs
Can I use ground turkey or pork instead of ground beef?
Absolutely! Meatballs With Tomato Sauce and Rice works wonderfully with ground turkey, pork, or even a combination. Just note that turkey is a bit leaner, so watch for dryness and consider adding a splash of olive oil to the mixture for extra moisture.
How can I make this dish gluten-free?
Substitute the breadcrumbs for gluten-free breadcrumbs (or even cooked quinoa, if you’re feeling adventurous) and double-check that your broth and canned tomatoes are gluten-free. The rest of the ingredients are naturally gluten-free, including the rice!
What’s the secret to super tender meatballs?
Mix the meatball ingredients gently—you want everything just combined, not compressed. Using fresh breadcrumbs and not overworking the meat helps keep your Meatballs With Tomato Sauce and Rice wonderfully light and tender.
Can I prepare the meatballs in advance?
Definitely! Shape the meatballs and keep them covered in the fridge for up to a day before cooking. You can even freeze the raw meatballs on a tray, then transfer to a zip-top bag, and cook from frozen (just add a few extra minutes in the skillet).
Is there an easy way to add veggies to this dish?
For extra nutrition, finely chop spinach, zucchini, or carrots and add them to the meatball mixture or the tomato sauce. The veggies practically melt in and add a beautiful color and moisture to the final dish.
Final Thoughts
There’s a real, joyful magic in sharing a plate of Meatballs With Tomato Sauce and Rice. It’s comforting, homey, and impossible not to love. Give this recipe a try—you’ll see just how good simple ingredients can be when you bring them together with care. Enjoy every saucy, savory, satisfying bite!
Print
Meatballs With Tomato Sauce and Rice Recipe
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian
- Diet: Non-Vegetarian
Description
A delicious and comforting meal of flavorful meatballs in a rich tomato sauce served over fluffy white rice. These Italian-style meatballs are easy to make and perfect for a satisfying dinner.
Ingredients
- 1 lb ground beef
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 egg
- 2 cloves garlic (minced)
- 1/4 cup chopped fresh parsley
- 1/2 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
- 1 small onion (finely chopped)
- 1 can (28 oz) crushed tomatoes
- 1 tsp dried oregano
- 1/2 tsp sugar
- Salt and pepper to taste
- 1 1/2 cups uncooked white rice
- 3 cups water or broth
For the Meatballs:
For the Sauce:
For the Rice:
Instructions
- Prepare the Meatballs: In a large bowl, combine ground beef, breadcrumbs, Parmesan cheese, egg, minced garlic, parsley, salt, and pepper. Form into 1-inch meatballs.
- Cook the Meatballs: Brown meatballs in olive oil, then set aside. Sauté onion in the same skillet, add tomatoes, oregano, sugar, salt, and pepper. Return meatballs to the sauce, cover, and simmer.
- Cook the Rice: Boil water or broth, add rice, cover, and simmer until tender. Fluff with a fork.
- Serve: Plate rice and top with meatballs and sauce.
Notes
- For extra flavor, use a mix of ground beef and pork.
- You can also use brown rice or quinoa for a healthier option.
Nutrition
- Serving Size: 1 plate
- Calories: 585
- Sugar: 7 g
- Sodium: 640 mg
- Fat: 26 g
- Saturated Fat: 8 g
- Unsaturated Fat: 15 g
- Trans Fat: 0.5 g
- Carbohydrates: 55 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 105 mg
