If you’re craving a comforting, hearty dish that combines flavorful meat and fluffy grains, look no further than this fantastic Meatballs and Rice Recipe. This meal brings together golden-browned Italian sausage, vibrant vegetables, fragrant herbs, and perfectly cooked basmati rice in one pot, making for an effortless yet impressive dinner. Each bite bursts with savory goodness and texture, proving that a simple combination can deliver a dish that’s anything but ordinary.
Ingredients You’ll Need
These ingredients are straightforward but carefully chosen to balance taste, texture, and color. Each adds its own magic, creating a dish that feels both wholesome and satisfying.
- 1 tablespoon olive oil: Perfect for browning the sausage and sautéing vegetables with a silky finish.
- 19 ounces Italian sausage: The heart of the dish, packed with herbs and spices that infuse every bite with rich flavor.
- 1 large yellow onion (finely diced): Adds sweetness and depth when sautéed.
- 2 bell peppers (diced, preferably 1 red and 1 yellow): Bring vibrant color and a subtle crunch.
- 1 tablespoon minced garlic: Warm and aromatic, elevates the overall savory profile.
- 1 ½ cups grated carrot: Adds natural sweetness and a beautiful orange hue.
- 1 teaspoon dried basil: Infuses a hint of fresh herbaceous note.
- 1 teaspoon dried thyme: Adds earthy undertones that complement the sausage.
- 1 teaspoon dried oregano: Classic Italian flavor that ties the dish together.
- 1 teaspoon paprika: Gives a gentle smokiness and warm color.
- ½ teaspoon onion powder: Boosts the onion flavor for extra depth.
- ½ teaspoon garlic powder: Ensures garlic flavor is rich and well-rounded.
- 1 ½ cups basmati rice: Fluffy and fragrant, absorbs all those lovely flavors perfectly.
- 2 ½ cups chicken stock: The flavorful cooking liquid that makes the rice tender and tasty.
- 1 cup frozen corn: Adds bursts of sweetness and color contrast.
- 1 cup frozen peas: Tender, vibrant pops of green that brighten the dish.
- Freshly grated Parmesan cheese (optional): For a rich, salty finish that just can’t be beat.
- Basil pesto (optional): A fresh, aromatic drizzle to personalize your plate.
How to Make Meatballs and Rice Recipe
Step 1: Cook the Sausage
Start by heating 1 tablespoon of olive oil in a large, nonstick pot over medium-high heat. Add the Italian sausage that has been formed into coins, and cook until each side is golden brown and beautifully caramelized—this locks in the juices and creates those irresistible crispy edges. Season the sausage with salt and pepper while it cooks for that perfect balance of savory flavor.
Step 2: Sauté the Veggies
Keep the heat at medium-high and toss in the diced onion, bell peppers, and minced garlic. Watch as they soften and release their sweetness, melding into a fragrant base. This step takes about 7 to 10 minutes, stirring occasionally to ensure even cooking and prevent sticking. Your kitchen will start to smell absolutely amazing!
Step 3: Combine Rice, Carrots, and Spices
Now it’s time to add the grated carrots, basmati rice, and the wonderful blend of dried basil, thyme, oregano, paprika, onion powder, and garlic powder. Stir constantly for about a minute to toast the rice and spices slightly, which amplifies their flavors beautifully before the liquid is introduced.
Step 4: Add the Stock and Sausage
Pour in the chicken stock, stirring well to mix everything. Gently press the rice down so it’s fully submerged in the liquid. Bring the pot to a boil, then immediately reduce the heat to low for a gentle simmer. Lay the browned sausage pieces evenly on top—this helps the meatballs cook through without breaking apart—and cover the pot with a tight-fitting lid.
Step 5: Simmer Until Tender
Let everything cook covered for 17 to 20 minutes, allowing the rice to absorb all the flavorful liquid and soften perfectly. If you notice the liquid has been absorbed but the rice needs more time, add a few extra tablespoons of stock or water and keep cooking gently. Once tender, remove the pot from heat but keep it covered for the next step.
Step 6: Rest and Steam Veggies
Quickly lift the lid and scatter the frozen peas and corn on top without stirring. Replace the lid and let the dish rest for 10 minutes. This gentle steam method perfectly cooks the frozen veggies without making the rice mushy, adding the ideal finishing touch of color and sweetness.
Step 7: Serve and Enjoy
After the resting time, remove the lid and sprinkle with fresh parsley if desired. Fluff the rice and mix everything together using a fork to distribute the meatballs and veggies evenly. Serve warm with a generous sprinkle of Parmesan cheese or a little basil pesto for an extra burst of flavor. Get ready for a dish that will quickly become one of your favorites!
How to Serve Meatballs and Rice Recipe
Garnishes
Freshly grated Parmesan cheese adds a salty, nutty richness that elevates the dish at the table. A dollop of basil pesto adds vibrant color and an herbaceous brightness that pairs beautifully with the hearty meatballs and creamy rice.
Side Dishes
This dish is pretty much a meal on its own, but if you want to round out your menu, consider serving with a crisp green salad dressed in lemon vinaigrette or some roasted seasonal vegetables to add extra texture and freshness.
Creative Ways to Present
For a fun presentation, serve the meatballs and rice stuffed inside hollowed bell peppers or alongside grilled focaccia bread to soak up every bit of that luscious sauce. You could even top it with a fried egg for a brunch twist that adds extra comfort and richness.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store them in an airtight container in the refrigerator for up to three days. The flavors tend to deepen overnight, making for a delicious next-day meal.
Freezing
This Meatballs and Rice Recipe freezes exceptionally well. Freeze in portion-sized containers for up to three months, ensuring you have a quick and satisfying home-cooked meal waiting whenever you need it.
Reheating
Reheat leftovers gently on the stovetop or in the microwave, adding a splash of chicken stock or water to loosen the rice and restore moisture. Stir occasionally to warm everything evenly without drying it out.
FAQs
Can I use other types of sausage?
Absolutely! While Italian sausage brings classic flavor, you can swap in spicy chorizo, mild pork sausage, or even turkey sausage depending on your preference. Just keep in mind that flavor profiles may shift with the meat choice.
Is basmati rice essential?
Basmati rice is ideal for its fluffy texture and fragrant aroma, but you can substitute long-grain white rice if needed. Avoid short-grain or sticky rice varieties, as they may alter the dish’s texture.
Can I make this recipe vegetarian?
Yes! Replace the sausage with plant-based meat alternatives or hearty mushrooms, and use vegetable stock instead of chicken stock. Adjust seasoning to keep that rich, savory flavor.
What if I don’t have all the dried herbs?
Don’t worry if you’re missing one or two. Use what you have, and consider adding fresh herbs at the end if possible. The meatballs and rice will still be delicious and comforting.
How do I prevent the rice from becoming mushy?
The key is to keep the lid on during cooking and resting, and avoid stirring once the liquid has been added. Let the steam gently finish cooking the rice and veggies for the perfect texture.
Final Thoughts
This Meatballs and Rice Recipe is truly a gem in the kitchen—simple ingredients, straightforward steps, and a result that feels like a warm hug on a plate. Whether you’re cooking for family, friends, or just treating yourself, give this recipe a try and savor every flavorful, satisfying bite.
Print
Meatballs and Rice Recipe
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stovetop
- Cuisine: Italian-American
Description
This hearty and flavorful Meatballs and Rice recipe combines Italian sausage, fresh vegetables, and aromatic herbs simmered together with basmati rice in a single pot. The dish features tender rice cooked in chicken stock with grated carrots, bell peppers, frozen peas, and corn, delivering a balanced meal with delicious textures and vibrant colors. Perfect for a family dinner, it’s easy to prepare and can be enhanced with Parmesan cheese and basil pesto for extra richness.
Ingredients
Sausage and Oil
- 1 tablespoon olive oil (plus more as needed)
- 19 ounces Italian sausage, coined (meatballs formed into bite-sized pieces)
Vegetables and Aromatics
- 1 large yellow onion, finely diced
- 2 bell peppers (preferably 1 red and 1 yellow), finely diced
- 1 tablespoon minced garlic
- 1½ cups grated carrot (about 2 to 3 large carrots)
Seasonings
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1 teaspoon paprika
- ½ teaspoon onion powder
- ½ teaspoon garlic powder
- Salt and freshly ground black pepper (approximately ¾ teaspoon salt and ¼ teaspoon pepper for sausage)
Grains and Liquids
- 1½ cups basmati rice
- 2½ cups chicken stock (such as Swanson’s)
Vegetables to Finish
- 1 cup frozen corn
- 1 cup frozen peas
Optional Toppings
- Freshly grated Parmesan cheese
- Basil pesto
Instructions
- Cook Sausage: Heat 1 tablespoon olive oil in a large, nonstick pot over medium-high heat. Add the coined Italian sausages. Cook, stirring and flipping occasionally with a wooden spoon, until golden brown and cooked through. Season the sausage with salt and pepper while browning. Use a slotted spoon to transfer the cooked sausage to a paper towel-lined plate. Keep 1 to 2 tablespoons of the sausage oil in the pan; if less, add 2 more tablespoons of olive oil.
- Sauté Vegetables: Keeping the heat at medium-high, add the diced onion, bell peppers, and minced garlic to the pot. Sauté, stirring occasionally, until the vegetables soften and are tender, about 7 to 10 minutes.
- Add Rice, Carrots, and Seasonings: Stir in the grated carrots, basmati rice, dried basil, thyme, oregano, paprika, onion powder, and garlic powder. Continuously stir for about 1 minute to toast the rice and distribute the seasonings evenly.
- Add Chicken Stock: Pour in the chicken stock and stir well. Press the rice down so it is fully submerged in the liquid. Bring the mixture to a boil over medium-high heat.
- Simmer with Sausage: Once boiling, reduce heat to low to maintain a gentle simmer. Arrange the browned sausage pieces in a single layer on top of the rice mixture. Cover the pot with a fitted lid and cook for 17 to 20 minutes, or until the liquid is absorbed and the rice is tender. If rice is undercooked and liquid is gone, add a bit more stock or water and continue cooking. If too much liquid remains, slightly increase heat to evaporate it.
- Rest with Frozen Vegetables: Remove the pot from heat but keep the lid on. Immediately add the frozen peas and corn on top of the rice without stirring. Quickly cover the pot again and let it stand for 10 minutes. The steam will cook the frozen vegetables while the rice rests; do not rush this step to avoid mushy rice.
- Serve: Remove the lid and add chopped fresh parsley if desired. Use a fork to fluff the rice and gently mix all ingredients together. Serve the dish while warm, optionally topping individual plates with freshly grated Parmesan cheese and a spoonful of basil pesto for added flavor.
Notes
- Use coining technique described: form Italian sausage into bite-sized meatball pieces for even cooking.
- Grating carrots integrates them seamlessly into the rice, adding sweetness and moisture.
- If the pan is too greasy after sausage browning, drain excess but retain flavorful oil for cooking vegetables.
- Grated Parmesan and basil pesto are optional but recommend adding for extra layer of taste and richness.
