One Pot Meatballs and Rice
This one pot meatballs and rice recipe is cheesy, easy, and full of flavor. It uses frozen meatballs and pantry staples for a quick dinner.
You may also love my Instant Pot teriyaki meatballs and meatball casserole recipe.
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Ingredients and What They Do
Olive oil: for sautéing the vegetables.
Green bell pepper and yellow onion: add crunch, color, and a flavorful base.
Mushrooms: bring a bit of earthiness and extra texture.
Jasmine, basmati, or long-grain rice: makes up one of the main ingredients.
Chicken, beef, or vegetable broth: cooks the rice and adds flavor.
Marinara sauce: the tomato sauce that ties everything together and adds moisture.
Frozen fully cooked meatballs: the main protein and a main ingredient.
Salt and black pepper: season the dish and bring out the flavors.
Italian seasoning: adds herb flavor and depth.
Shredded mozzarella or Parmesan cheese: melts on top for a cheesy layer.
How to Make Frozen Meatballs and Rice
Preheat the oven to 375°F.
In a large oven-safe skillet or Dutch oven with a tight fitting lid, heat the olive oil over medium heat. Add the bell pepper, onion, and mushrooms. Cook until softened, about 5 to 6 minutes.
Remove the vegetables from the skillet and set aside.
Add the rice and broth to the same skillet. Stir to combine. Bring to a boil, then reduce the heat. Cover and simmer for 12 to 15 minutes, until the rice is almost tender.
Stir in the marinara sauce, cooked vegetables, frozen meatballs, salt, pepper, and Italian seasoning. Mix until everything is evenly combined.
Sprinkle the shredded cheese over the top. Transfer the skillet to the oven and bake uncovered for 10 to 15 minutes, until the cheese is melted and the meatballs are heated through.
Remove from the oven and serve hot.
Quick Tip
Cook the rice on the stove top until it’s just almost done. It will cook the rest of the way through in the oven. While it’s in the oven, keep an eye on it so it doesn’t dry out.
Can I use another type of rice?
Yes, but the cooking time and liquid amount may need to change. Long-grain white rice, jasmine, or basmati work best since they cook evenly and don’t get too sticky.
Brown rice takes longer to cook and will need more broth. Quick-cooking or instant rice isn’t recommended for this recipe since it can overcook and get mushy.
How to Store Leftovers
Store leftovers in an airtight container in the fridge for up to 4 days. Reheat in the microwave or in a skillet with a splash of broth to loosen it up.
This dish freezes well. Let it cool completely, then store in a freezer-safe container. Reheat with a splash of broth or water to keep the rice from drying out.
More Dinner Recipes
- Instant Pot Swedish Meatballs
- Taco Rice Bake
- Salsa Verde Chicken and Rice Skillet
- One Pan Bacon Cheeseburger Casserole
- Cheesy Ranch Ground Beef and Rice
- Easy Meatloaf Recipe
Ingredients
- 1 tablespoon olive oil
- 1 medium green bell pepper, diced
- 1 medium yellow onion, diced
- 8 ounces mushrooms, sliced
- 1 ½ cups uncooked jasmine rice, basmati or long-grain rice also work
- 3 cups low-sodium broth
- 24 ounces marinara sauce, 1 jar
- 26 to 32 ounce bag frozen fully cooked meatballs
- ½ teaspoon Italian seasoning
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup shredded mozzarella cheese, or Parmesan cheese
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Instructions
- Preheat the oven to 375°F.
- Heat the olive oil in a large oven-safe skillet or Dutch with a tight fitting lid oven over medium heat.1 tablespoon olive oil
- Add the bell pepper, onion, and mushrooms. Cook until the vegetables are softened, about 5 to 6 minutes.1 medium green bell pepper1 medium yellow onion8 ounces mushrooms
- Remove the vegetables from the skillet and set aside.
- Add the rice and broth to the skillet. Stir to combine, then bring the mixture to a boil. Reduce the heat to a simmer, cover, and cook until the rice is almost tender, about 12 to 15 minutes.1 ½ cups uncooked jasmine rice3 cups low-sodium broth
- Stir the marinara sauce, cooked vegetables, meatballs, salt, pepper, and Italian seasoning into the rice. Mix until combined.24 ounces marinara sauce26 to 32 ounce bag frozen fully cooked meatballs½ teaspoon salt¼ teaspoon black pepper½ teaspoon Italian seasoning
- Sprinkle the cheese evenly over the top. Transfer the skillet to the oven and bake uncovered for 10 to 15 minutes, or until the cheese is melted and the meatballs are heated through.1 cup shredded mozzarella cheese
- Remove from the oven and serve hot.
Notes
- The calories listed are an approximation based on the ingredients in the recipe card. Actual calories will vary.
- Each serving is roughly 1 ½ to 1 ¾ cups, depending on how much the rice fluffs up and what size/brand of meatballs you use.
- I use the 32-ounce Great Value brand meatballs, but most other brands come in a 26-ounce bag. Anything in the 26 to 32-ounce range works just fine for this recipe.
- Store leftovers in an airtight container in the fridge for up to 4 days.
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Scroll up above the recipe for helpful sections including:
- Why You’ll Love It
- Ingredients and What They Do
- How to Make Frozen Meatballs and Rice (including step-by-step photos)
- Quick Tip
- Can I use another type of rice?
- How to Store Leftovers