One Pot Meatballs and Rice
This Meatballs and Rice is cooked in a rich and delicious tomato sauce. Better still, it's all made in one pot!
Servings: 4 - 5
Cost: £3 / $3.50
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.
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