Meatballs and Rice

This meatballs and rice recipe is great for a weeknight dinner! The juicy baked meatballs pair perfectly with the creamy gravy and fluffy rice. This 30 minute meal is warm, delicious, and comforting!

Course Main Course

Prep Time 10

Cook Time 20

Total Time 30

Servings people

Calories 328kcal

Author Jenna Urben

Equipment

Ingredients

Meatballs

1 pound ground beef
¼ small onion finely chopped
1 teaspoon salt
½ teaspoon black pepper

Rice

1 cup long grain rice
2 cups water

Gravy

1 cup beef or vegetable broth
1 cup unsweetened dairy free milk almond milk, oat milk, coconut milk
1 teaspoon garlic powder
1 teaspoon dried thyme
2 tablespoon cornstarch extra if needed to thicken
1 teaspoon salt
½ teaspoon black pepper

Instructions

Preheat oven to 400F and prepare a baking sheet with parchment paper or foil sprayed with cooking oil. Assemble meatballs by combining ground beef, finely chopped onion, salt, and pepper in a large mixing bowl. Roll into bite-sized meatballs and arrange on prepared baking sheet. Bake for 15-20 minutes, until browned and cooked through. Remove from oven and set aside.
As the meatballs bake, cook rice in rice cooker or on the stovetop in a saucepan. Once cooked, fluff, and set aside.
Meanwhile, make the gravy by warming a large pan over low-medium heat. Whisk together broth, dairy free milk of choice, garlic powder, and dried thyme. Bring to a simmer and whisk in cornstarch. Reduce heat to low and continue to stir until the gravy is thick and creamy. Season with salt and pepper.
Serve meatballs with gravy over rice. Enjoy warm!

Notes

Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave in 30-second increments until warm, stirring in between.

Nutrition