One Pot Meatballs and Rice Recipe
Servings: 6 Servings
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 ground black pepper
- 1 cup shredded mozzarella cheese or Parmesan cheese
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 pepper, 1 medium yellow onion, 8 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 rice, 3 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 sauce, 26 to 32 ounce bag frozen fully cooked meatballs, ½ teaspoon salt, ¼ teaspoon ground black pepper, ½ 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
Nutrition Facts
One Pot Meatballs and Rice Recipe
Serving Size
1.75 cups
Amount per Serving
Calories
709
% Daily Value*
Fat
40
g
62
%
Saturated Fat
15
g
75
%
Polyunsaturated Fat
4
g
Monounsaturated Fat
18
g
Cholesterol
124
mg
41
%
Sodium
974
mg
41
%
Potassium
1125
mg
32
%
Carbohydrates
49
g
16
%
Fiber
3
g
12
%
Sugar
6
g
7
%
Protein
38
g
76
%
Vitamin A
705
IU
14
%
Vitamin C
27
mg
33
%
Calcium
159
mg
16
%
Iron
3
mg
17
%
* Percent Daily Values are based on a 2000 calorie diet.
