Cheesy Meatballs and Rice Recipe

If you’re looking for a dinner that’s big on flavor but low on effort, this one-pan Cheesy Meatballs and Rice 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!

Servings people

Prep Time 5

Cook Time 30

Total Time 35

Equipment

cutting board
knife
large, high-sided pan with lid
spatula
tongs
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

*NOTE: I have only tested this recipe with this specific brand of meatballs, which come with tomato sauce. They are available at Costco, or you can order online using my discount code MEATBALL for 15% off. If you choose to use a different brand or make your own, you will also need to add some marinara sauce (likely 1.5 cups or more).

**NOTE: I highly recommend buying a block and shredding it yourself, as it will melt better but pre-shredded works too if you're in a pinch.

NUTRITION INFORMATION & SERVING SIZE: The nutrition information listed below is an estimate per serving, assuming that you use the exact ingredients and divide this between 5 people. However, this could easily be stretched to 6 people, depending on your appetite!

Calories: 658kcal

Course: Dinner, Main Course

Cuisine: Italian

Keyword: Bone Broth, Easy Dinner, Italian, Marinara, Meatballs, Mozzarella, One Pan, Parmesan, Rice, Spinach

Nutrition