If you’re looking for a dinner that’s big on flavor but low on effort, this one-pan Cheesy Meatballs and Rice recipe is about to become a regular in your rotation! Rice cooks right in the same pan with tomato sauce, bone broth and juicy meatballs, fresh spinach is wilted in at the end, and the whole dish finishes under a blanket of melted mozzarella and parmesan for the ultimate comfort food moment. It’s a simple Italian-inspired meal that’s ready in 30 minutes, making it perfect for busy weeknights!
It’s National Meatball Day! And if you know me, this is my favorite type of food holiday. I’ve been obsessed with turning all my favorite foods into meatball recipes for the past four years honestly. Two years ago I even started a series on Instagram called “March Meatball Madness” lol. Safe to say, I think everything tastes better in meatball form! And I couldn’t think of a better way to celebrate this holiday than with my Cheesy Meatballs and Rice recipe.
This is an easy one-pan dinner that comes together in just about 30 minutes, and yet it tastes like it’s been simmering on the stove all day long. We are using a little shortcut here of pre-made meatballs and sauce but you wouldn’t even know it…because they taste just as good as homemade. No shame in the convenience game, especially if it helps you get a delicious dinner on the table on a busy weeknight!
While the meatballs simmer until warm, the rice also gets nice and tender, then we wilt in a whole container of spinach and finish it off with a layer of melty cheese and a sprinkling of fresh basil. Did I mention we’re upping the protein with some bone broth? So yeah, this cheesy meatballs and rice recipe pretty much checks all the boxes for me, and I can’t wait for you to try it!
Why You’ll Love this Cheesy Meatballs and Rice Recipe
- It’s an easy one-pan meal with minimal chopping and 30 minutes of cook time!
- It only requires a handful of simple ingredients, including some pre-made shortcuts.
- It’s boosted with bone broth & a whole container of spinach!
- This tastes like grandma-quality italian food in a fraction of the time.
- This cheese meatballs and rice recipe is perfect for busy weeknights!
What You Need to Make this One Pan Meatballs and Rice Recipe
- Olive Oil: Or avocado oil, for sweating the onions in.
- Yellow Onion: About 1/2 large yellow onion, diced.
- Garlic: Fresh minced, of course.
- White Rice: I used Jasmine rice, but any long-grain white rice works here. Be sure to rinse it first!
- Chicken Bone Broth: Bone broth is an easy way to increase the protein and nutrients. Either chicken bone broth or beef bone broth work. You can also substitute standard broth/stock for a more budget-friendly option.
- Mama Mancini’s Jumbo Beef Meatballs: We’re keeping this easy by using my favorite pre-made meatballs and sauce! Grandma taste & high-quality ingredients. Be sure to use the Costco sized package (48oz) and thaw it in the fridge before using. I have NOT tested this with other brands. You can use my discount code MEATBALLS for 15% off!
- Spinach: We are wilting in a whole container of spinach at the end for a pop of color and extra micronutrients.
- Mozzarella & Parmesan Cheese: I prefer to grate them both myself as they melt better that way, but pre-shredded works in a pinch. I used low-moisture, part-skim mozarella.
- Red Pepper Flakes, Kosher Salt & Black Pepper: The sauce that comes with the meatballs already has a ton of flavor, we’re just enhancing it with a few extras.
- Fresh Basil: Optional, but makes for a delicious (and beautiful) garnish.
How To Make this Cheesy Meatballs and Rice Recipe
Saute Aromatics, Toast Rice:
First, bring a large, high-sided pan to medium heat. Once hot, coat the pan with olive oil or avocado oil. Then, add onion & season with kosher salt. Sauté, stirring occasionally, until starting to turn translucent, about 3-4 minutes. Add in garlic, stir, and cook for 30 more seconds. Then add rice and let toast for 3-4 minutes, stirring often.
Deglaze with Bone Broth, Add Meatballs & Sauce:
Next, deglaze the pan with bone broth, scraping up any browned bits at the bottom of the pan. Season with black pepper & red pepper flakes as desired. Add in the meatballs with the sauce and stir to combine the sauce with the broth. Bring up to a gentle boil, then cover the pan, reduce heat to low and let simmer for 15 minutes, or until rice is tender and meatballs are warm.
Wilt in Spinach, Top with Cheese & Let Melt:
Briefly remove the meatballs from the pan and set aside. Add in the spinach and stir until wilted. Then, nestle the meatballs back into the rice and sprinkle the mozzarella and parmesan evenly over the top. Place the lid back on the pan and continue to let simmer until the cheese has melted, about 5-6 minutes.
Garnish & Enjoy:
Garnish with thinly sliced basil, more red pepper flakes & black pepper. Let stand for a few minutes before digging in. Enjoy!
Frequently Asked Questions:
- Can I use homemade meatballs instead? I have only tested this recipe with Mama Mancini’s Jumbo Beef Meatballs which come with tomato sauce, so if you’d like to use homemade meatballs instead you will need to add your favorite marinara/tomato sauce. It’s hard to tell how much sauce comes in the package, so I’d recommend starting with about 1.5 cups, and adding more as needed.
- Can I use pre-shredded cheese instead? Freshly grated cheese melts better, but pre-shredded works in a pinch. You can even use 1.5 cups of an italian style blend, so that you don’t have to buy two separate things.
- Are there any substitutes for spinach? Feel free to use chopped kale instead, or omit the spinach entirely if that’s not your thing. Another great veggie option would be chopped zucchini, but I’d recommend adding that at the same time as the meatballs as it takes longer to cook down than spinach/kale.
How Should I Store Leftovers?
Leftovers of this cheesy meatballs and rice recipe can be stored in an airtight container in the fridge for 4-5 days. The rice will continue to soak up the sauce/liquid so it will thicken up, but you could always add a splash of broth or more sauce when re-heating.
Find the full recipe below. As always, please let me know if you tried it by commenting below or tagging me on Instagram, @munchinwithmaddie_.
Looking for More One Pan Dinners?
- One Pan Cajun Salmon Orzo
- The BEST Ground Turkey Enchilada Skillet
- Creamy Tuscan Gnocchi
- One Pot Lasagna Soup
- Garlic Parmesan Chicken and Pasta
Cheesy Meatballs and Rice Recipe
Equipment
- large, high-sided pan with lid
- spatula
- plate or bowl
- cheese grater
Ingredients
- olive oil or avocado oil
- ½ large yellow onion
- 3 large garlic cloves minced
- 1 cup dry white rice rinsed
- 2 cups chicken or beef bone broth (normal broth works too)
- 1 package Mama Mancini's Jumbo Beef Meatballs thawed*
- 5 oz baby spinach
- 1 cup shredded low-moisture, part skim mozzarella cheese (3.5oz)**
- ½ cup finely grated parmesan cheese (1.2oz)**
- kosher salt & black pepper to taste
- red pepper flakes to taste
- fresh basil chiffonaded, for garnish
Instructions
- Bring a large, high-sided pan to medium heat. Once hot, coat the pan with olive oil or avocado oil. Then, add onion & season with kosher salt. Saute, stirring occasionally, until starting to turn translucent, about 3-4 minutes. Add in garlic, stir, and cook for 30 more seconds. Then add rice and let toast for 3-4 minutes, stirring often.olive oil, ½ large yellow onion, 3 large garlic cloves, 1 cup dry white rice
- Deglaze the pan with bone broth, scraping up any browned bits at the bottom of the pan. Season with black pepper & red pepper flakes as desired. Add in the meatballs with the sauce and stir to combine the sauce with the broth. Bring up to a gentle boil, then cover the pan, reduce heat to low and let simmer for 15 minutes, or until rice is tender and meatballs are warm.2 cups chicken or beef bone broth, kosher salt & black pepper, red pepper flakes, 1 package Mama Mancini's Jumbo Beef Meatballs
- Briefly remove the meatballs from the pan and set aside. Add in the spinach and stir until wilted. Then, nestle the meatballs back into the rice and sprinkle the mozzarella and parmesan evenly over the top. Place the lid back on the pan and continue to let simmer until the cheese has melted, about 5-6 minutes.5 oz baby spinach, 1 cup shredded low-moisture, part skim mozzarella cheese, ½ cup finely grated parmesan cheese
- Garnish with thinly sliced basil, more red pepper flakes & black pepper. Let stand for a few minutes before digging in. Enjoy!fresh basil
Video
Notes
Nutrition
Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and tag @munchinwithmaddie_ on Instagram and/or hashtag it #munchinwithmaddie.