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closeup shot of meatballs and rice in pot, focus on meatball in centre
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5 from 5 votes

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!
Prep Time10 mins
Cook Time1 hr 10 mins
Total Time1 hr 20 mins
Course: Main Course
Cuisine: Italian
Servings: 5
Calories: 496kcal
Cost: £2 / $2.50


  • Large Pot/Casserole Dish with Heavy Lid
  • Wooden Spoon
  • Sharp Knife & Chopping Board
  • Jug (for stock)


  • 20 Meatballs
  • 3 cups / 750ml Tomato Passata (Pureed/Sieved Tomatoes in US)
  • 3 cups / 750ml Beef Stock
  • 1.5 cups Long Grain Rice
  • 3/4 cup / 75g Sun Dried Tomatoes, finely diced
  • 1/4 cup Fresh Parsley, finely diced (plus more to garnish)
  • 1 medium Onion, finely diced
  • 2 cloves of Garlic, minced
  • 1 tbsp Worcestershire Sauce
  • 1 tbsp Tomato Puree (Tomato Paste in US)
  • 1 tsp Dried Oregano
  • 1/2 tsp Chipotle Flakes, or to taste (can sub regular chilli flakes)
  • Salt, Pepper & Sugar, to taste
  • Olive Oil, as needed
  • Parmesan, to serve


  • Add a good drizzle of oil to a large pot over medium-high heat and add your meatballs. 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 and brown. Remove from pan and drain excess fat if needed (around 1 tbsp left is fine and will add flavour).
  • Turn heat down to medium and add in your onion into the oil/fat. Fry until they begin to turn golden, then add in sun dried tomatoes and garlic. Continue frying for 1-2 more minutes until the tomatoes soften and the garlic browns, then add in your tomato puree. Fry for a minute or so, then pour in your passata.
  • Wash out the jar with a little water, then pour in beef stock and Worcestershire sauce. Add in parsley, oregano, chilli flakes, salt, pepper and a good pinch of sugar (to taste). Give it a stir and deglaze the pot with your wooden spoon. Add your meatballs back in, give it one final stir, turn the heat to low then pop on the lid and simmer for 30-45mins. This will allow the meatballs to become soft and juicy, it'll 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 your rice and give it all a good stir. Pop the lid back on and simmer for 15mins, 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.
  • Serve up with extra parsley and a good helping of parmesan!



a) Meatballs - Aim for around 20, this will feed 5 people (4 meatballs each). Check out my Soft and Juicy Meatballs for homemade ones!
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 then adjusting after everything has cooked if you're unsure.
c) 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.
d) Calories - based on using 1 tbsp olive oil, 1/2 tsp sugar and no extra parmesan. 


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