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!
Servings 6 people
Calories 328kcal
Equipment
- Mixing bowl
- Baking sheet
- Rice cooker
- Saucepan
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.
