Meatballs With Tomato Sauce and Rice Recipe
There’s something irresistible about a comforting plate of Meatballs With Tomato Sauce and Rice. This is one of those feel-good dinners that always brings smiles around the table, thanks to juicy, tender meatballs nestled in a rich tomato sauce and served over fluffy rice. Every bite is packed with bold flavors and cozy Italian-inspired goodness, making it a perfect meal for busy weeknights or relaxed Sunday gatherings. If you’ve been searching for the ultimate family classic that’s just as rewarding to cook as it is to eat, you’re going to love this recipe.
Ingredients You’ll Need
The beauty of Meatballs With Tomato Sauce and Rice lies in its simple, pantry-friendly ingredients. Each component plays an important role—fresh herbs brighten everything up, the meat creates luscious flavor, and a hearty tomato sauce ties it all together on a bed of fluffy rice.
- Ground beef (or mix of beef and pork): Provides the hearty, tender base for the meatballs—you can blend meats for extra juiciness.
- Bread crumbs: Help keep the meatballs moist and light, never dense.
- Milk: Soaks the breadcrumbs to ensure a melt-in-your-mouth texture.
- Large egg: Binds everything together so the meatballs hold their shape.
- Garlic: Adds delightful savory depth—feel free to grate for maximum flavor.
- Fresh parsley: Brings a pop of color and a bit of herbaceous brightness.
- Salt and black pepper: Essential for seasoning every bite just right.
- Dried oregano: Gives the meatballs a classic Italian fragrance.
- Grated Parmesan cheese: Adds savoriness and a hint of nuttiness you’ll love.
- Olive oil (for frying): Helps brown the meatballs for a tasty crust.
- Onion: Sweetens the sauce and rounds out the flavors.
- Crushed tomatoes: The base for a luscious, chunky tomato sauce.
- Sugar: Just a pinch balances the acidity of the tomatoes.
- Dried basil and oregano: Layers the sauce with herbal notes.
- Cooked rice (white or brown): The perfect fluffy base for soaking up sauce.
- Fresh basil or extra parsley (optional): Adds a fresh finish right before serving.
- Extra Parmesan cheese: Don’t skip a snowy sprinkle for serving—trust me!
How to Make Meatballs With Tomato Sauce and Rice
Step 1: Make the Meatballs
Start by making a panade: simply combine the breadcrumbs and milk in a mixing bowl and let them soak for 2 minutes. This little step ensures your meatballs are melt-in-your-mouth soft. Next, add the ground meat, egg, minced garlic, chopped parsley, salt, pepper, oregano, and Parmesan cheese. Use your hands or a fork to gently mix until just combined—overmixing leads to tougher meatballs, so go easy. Roll the mixture into 1½-inch balls and set them aside. They should look plump and ready for action.
Step 2: Cook the Meatballs
Heat olive oil in a large skillet over medium heat. Working in batches if needed, brown the meatballs on all sides, which should take about 5 to 6 minutes. Turn them gently so they don’t break apart. Once they’re nicely golden, transfer them to a plate. Don’t worry about fully cooking them yet—they’ll finish simmering in the sauce.
Step 3: Prepare the Tomato Sauce
In the same skillet (don’t clean it—those lovely browned bits add flavor!), pour in a little more olive oil and sauté your finely chopped onion until it’s soft and translucent, about 4 minutes. Add the minced garlic and stir until fragrant, just 30 seconds. Pour in the crushed tomatoes, and season with sugar, dried basil, oregano, salt, and pepper. Let this simmer for about 10 minutes, uncovered, so it thickens just a bit and the flavors deepen. The kitchen should smell amazing right now!
Step 4: Combine Meatballs and Sauce
Nestle your browned meatballs gently back into the simmering tomato sauce. Lower the heat and let everything cook together for another 15 minutes, or until the meatballs are cooked through and flavorful. If you’ve got fresh basil or extra parsley, stir some in right at the end for a burst of color and freshness.
Step 5: Serve
Fluff up your cooked rice and pile it onto plates or into big serving bowls. Spoon the glossy meatballs and their tomato sauce generously over the top. Shower everything with a good handful of grated Parmesan—it’s the finishing touch that takes this dish right over the top. Your Meatballs With Tomato Sauce and Rice are ready to steal the show!
How to Serve Meatballs With Tomato Sauce and Rice
Garnishes
A sprinkle of extra Parmesan is non-negotiable in my book, but you can also add chopped fresh basil or parsley for color and a fresh lift. If you like a little kick, a few red pepper flakes add lovely warmth to Meatballs With Tomato Sauce and Rice. For special occasions, try a drizzle of good olive oil right before serving—it makes every bite that much richer.
Side Dishes
While Meatballs With Tomato Sauce and Rice are hearty on their own, a crisp green salad is always a welcome contrast. Think simple mixed greens tossed with balsamic or a classic Caesar. If you crave extra comfort, add garlic bread or roasted veggies to the spread—both will help scoop up every last bit of that tangy sauce.
Creative Ways to Present
Serve family style for a rustic, crowd-pleasing look or plate Meatballs With Tomato Sauce and Rice individually for a more elegant touch. For parties, try arranging the meatballs and rice in small bowls or cups for easy eating. The beautiful red sauce, golden rice, and green herbs make this dish pop visually, so don’t be shy with those colorful toppings!
Make Ahead and Storage
Storing Leftovers
Leftover Meatballs With Tomato Sauce and Rice keep beautifully in the fridge for up to 3 days. Store everything in airtight containers, either together or separately if you want to prevent the rice from soaking up too much sauce. It actually tastes even better the next day, as the flavors meld and intensify!
Freezing
You can freeze the cooked meatballs with sauce for up to 3 months—just be sure they’re cooled completely before transferring to freezer containers. For best results, freeze the rice separately to avoid a mushy texture when reheated. Thaw overnight in the fridge before gently reheating.
Reheating
Warm Meatballs With Tomato Sauce and Rice over medium heat in a skillet, adding a splash of water if the sauce is too thick. You can also reheat individual portions in the microwave—cover and use low to medium power to keep the meatballs juicy. Stir occasionally until everything is steaming hot all the way through.
FAQs
Can I use ground turkey or chicken instead of beef?
Absolutely! You can swap out the beef (or pork) for ground turkey or chicken if you’re looking for a lighter take on Meatballs With Tomato Sauce and Rice. Just remember to watch the cooking time, as leaner meats can dry out a bit faster—don’t overcook.
Is it possible to make this recipe gluten free?
Definitely. Simply use your favorite gluten-free breadcrumbs in the meatball mixture, and check that your crushed tomatoes and other add-ins are certified gluten-free. Serve over gluten-free rice and you’ll have a meal that everyone can love.
Can I bake the meatballs instead of frying?
Yes, baking is a fantastic hands-off option, especially if you want to cook a big batch. Arrange the formed meatballs on a parchment-lined baking sheet and bake at 400°F (200°C) for 15 to 18 minutes, then continue with the sauce as directed. They’ll still turn out tender and delish.
How do I keep the meatballs from falling apart?
Make sure not to skip the panade step—soaking the breadcrumbs in milk helps bind everything without toughness. Also, mix lightly and avoid overworking the meat. The egg and Parmesan help hold the mixture together as well.
Can I make Meatballs With Tomato Sauce and Rice ahead of time?
You sure can! Both the meatballs and the sauce can be made a day in advance and refrigerated separately, then heated up together when you’re ready to serve. Cook your rice fresh for the best texture, but leftovers work just fine too.
Final Thoughts
If you’re looking for a dinner that checks all the boxes—flavorful, comforting, easy to customize, and universally loved—then you need to try Meatballs With Tomato Sauce and Rice. Gather your ingredients, roll up your sleeves, and let this classic become your new go-to meal for any occasion!
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Meatballs With Tomato Sauce and Rice Recipe
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Diet: Non-Vegetarian
Description
Delicious meatballs in a savory tomato sauce served over fluffy rice, this Italian-inspired dish is a comforting and satisfying meal that the whole family will love.
Ingredients
Meatballs:
- 1 pound ground beef (or a mix of beef and pork)
- ½ cup breadcrumbs
- ¼ cup milk
- 1 large egg
- 2 cloves garlic (minced)
- ¼ cup fresh parsley (chopped)
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon dried oregano
- 2 tablespoons grated Parmesan cheese
- 2 tablespoons olive oil (for frying)
Tomato Sauce:
- 2 tablespoons olive oil
- 1 small onion (finely chopped)
- 2 cloves garlic (minced)
- 1 can (28 ounces) crushed tomatoes
- 1 teaspoon sugar
- ½ teaspoon dried basil
- ½ teaspoon dried oregano
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup fresh basil or parsley (chopped, optional)
For Serving:
- 3 cups cooked white or brown rice
- extra Parmesan cheese for garnish
Instructions
- Make the Meatballs In a bowl, combine breadcrumbs and milk, letting them soak for 2 minutes. Add ground meat, egg, garlic, parsley, salt, pepper, oregano, and Parmesan. Mix gently until combined—do not overmix. Roll into 1½-inch balls.
- Cook the Meatballs Heat olive oil in a large skillet over medium heat. Fry meatballs in batches for 5–6 minutes, turning to brown on all sides. Remove and set aside.
- Prepare the Tomato Sauce In the same skillet, heat olive oil. Add onion and cook until softened, about 4 minutes. Stir in garlic and cook for 30 seconds. Add crushed tomatoes, sugar, basil, oregano, salt, and pepper. Simmer uncovered for 10 minutes.
- Combine Meatballs and Sauce Return meatballs to the sauce and simmer for an additional 15 minutes, or until meatballs are cooked through. Stir in fresh basil or parsley if desired.
- Serve Spoon meatballs and sauce over a bed of rice. Garnish with extra Parmesan.
Notes
- You can bake the meatballs at 400°F (200°C) for 15–18 minutes instead of pan-frying.
- For a richer sauce, add a splash of red wine before simmering the tomatoes.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-Inspired
Nutrition
- Serving Size: about 4 meatballs with sauce over ¾ cup rice
- Calories: 520
- Sugar: 9 g
- Sodium: 880 mg
- Fat: 23 g
- Saturated Fat: 7 g
- Unsaturated Fat: 16 g
- Trans Fat: 0 g
- Carbohydrates: 49 g
- Fiber: 4 g
- Protein: 29 g
- Cholesterol: 115 mg
