One Pan Meatballs and Rice
Homemade pork meatballs cook with long-grain rice, red bell pepper, and blended fresh tomatoes in one skillet. Browning the meatballs first builds flavor before the rice cooks in the sauce.
Ingredients
For the Meatballs
- 500 g ground pork
- 3 garlic cloves minced
- 1 teaspoon salt
- ¼ teaspoon ground black pepper
- 1 tablespoon paprika
- 60 g regular breadcrumbs
- 15 g fresh parsley finely chopped
- 2 large eggs
For the Rice and Tomato Sauce
- 3 tablespoons extra virgin olive oil
- 1 medium yellow onion chopped
- 1 red bell pepper diced
- 1½ teaspoon salt divided
- ¼ teaspoon ground black pepper
- 2 medium tomatoes roughly chopped
- 2 garlic cloves
- 200 g long-grain white rice not rinsed
- 400 ml water
- Chopped fresh parsley for garnish
Instructions
- In a large bowl, combine 500 g ground pork, 3 garlic cloves, minced, 1 teaspoon salt, ¼ teaspoon ground black pepper, 1 tablespoon paprika, 60 g regular breadcrumbs,15 g fresh parsley, finely chopped, and 2 large eggs. Mix until just combined, then shape the mixture into 11–12 meatballs.
- Heat 3 tablespoons extra virgin olive oil in a large skillet or sauté pan over medium heat. Add 1 medium yellow onion, chopped, 1 red bell pepper, diced, ½ teaspoon salt, and ¼ teaspoon ground black pepper. Cook for 5–6 minutes, stirring occasionally, until softened.
- Add the meatballs to the pan and cook for 6–8 minutes, turning occasionally, until browned on all sides.
- While the meatballs brown, blend 2 medium tomatoes, roughly chopped, with 2 garlic cloves until smooth. Pour the mixture into the skillet and cook for 5–6 minutes, stirring occasionally, until slightly thickened.
- Stir in 200 g long-grain white rice, unrinsed, 400 ml water, and the remaining 1 teaspoon salt. Bring the meatball rice skillet to a gentle simmer.
- Cover and cook over low heat for 18–20 minutes, or until the rice is tender and the liquid is absorbed. Check that the center of the largest pork meatball reaches 71 °C.
- Remove the skillet from the heat and let it rest, covered, for 5 minutes. Garnish the one pan meatballs and rice with chopped fresh parsley and serve warm.
Notes
Mix gently: Stop mixing when the ingredients are evenly combined because excessive handling can make the pork meatballs firm.
Keep the lid closed: Trapped steam helps the rice cook evenly, so avoid lifting the lid repeatedly during the 18–20-minute cooking time.
Adjust carefully: If the rice remains firm after absorbing the liquid, add a small splash of water and cook it covered for a few more minutes.
Finish cooking together: Browning develops color and flavor, but the meatballs finish cooking while the rice simmers in the covered skillet.
Nutrition
Calories: 620kcal | Carbohydrates: 34g | Protein: 29g | Fat: 41g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 21g | Trans Fat: 0.01g | Cholesterol: 172mg | Sodium: 1680mg | Potassium: 764mg | Fiber: 4g | Sugar: 5g | Vitamin A: 2751IU | Vitamin C: 56mg | Calcium: 98mg | Iron: 3mg
