One Pot Meatballs with Peas and Rice
- Mixing bowls
- Box grater
- Kitchen scale
- Chef's knife
- Medium saucepan with lid
INGREDIENTS
Meatballs:
- 1.1 pound/500 grams ground beef
- 1 large onion, grated
- 1 medium potato, grated
- 2 garlic cloves, crushed
- 1/2 cup parsley, finely chopped
- 5 tablespoons breadcrumbs
- 1 large egg
- 1/4 cup club soda
- 1 tablespoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon ras el hanout
- 1/2 teaspoon cumin
Sauce:
- 3 tablespoons olive oil
- 1 large onion, finely chopped
- 4 garlic cloves, thinly sliced
- 1 tablespoon turmeric
- 1 teaspoon salt, or to taste
- 1 teaspoon black pepper
- 1 teaspoon baharat
- 1 teaspoon cumin
- 1 teaspoon paprika
- 2 celery stalks, chopped
- 1/2 cup parsley, coarsely chopped
- 2 cups boiling water
- 12 ounces/340 grams frozen garden peas
Rice:
- 2 cup long-grain white rice
- 4 cups water
- 1 teaspoon salt
INSTRUCTIONS
- Prepare the meatballs by combining the beef, onion, potato, garlic, parsley, breadcrumbs, egg, club soda, and spices in a large bowl. Mix until smooth. Cover and refrigerate while making the sauce.
- For the sauce, heat olive oil in a wide sauté pan over medium-high heat. Add onion and garlic, cooking until softened and golden. Stir in turmeric, salt, pepper, baharat, cumin, and paprika. Add celery, parsley, and peas, then sauté briefly. Pour in the boiling water, cover, and bring to a boil.
- Shape the chilled meat mixture into balls. Once the sauce boils, add the meatballs. Shake the pan gently, cover partially, and simmer over medium heat for 30 minutes. Remove the lid and continue cooking until the sauce reduces. Cover, let rest for 10 minutes.
- Meanwhile, rinse the rice in cold water until the water runs clear. Bring the water and salt to a boil in a saucepan, then reduce heat to low, add the rice, cover, and cook until the water is absorbed and the rice is tender, 15 to 18 minutes. Remove from heat and let rest, covered, for 5 minutes. Fluff with a fork.
- Serve the meatballs with the rice.
FAQ
What can I serve with this one pot meatballs recipe?
Steamed long-grain rice is the most traditional choice, as it soaks up the sauce while staying light. You could also serve them with couscous, bulgur, or even crusty bread to mop up the juices. For a lighter side, consider a simple cucumber and tomato salad dressed with lemon and olive oil. Roasted vegetables like carrots, zucchini, or cauliflower also work well.
How long can the meatballs be stored in the refrigerator?
Up to three days. Allow them to cool completely before transferring to an airtight container. Store the sauce and meatballs together, but keep the rice separate to maintain texture. When ready to reheat, gently warm them on the stovetop over medium heat, adding a splash of water if the sauce has thickened too much. Microwaving is also possible, though reheating on the stove better preserves flavor and prevents the meatballs from drying out.
Can I cook this one pot meatballs dish in the oven instead?
Prepare the sauce in an ovenproof Dutch oven or casserole dish, then bring it to a simmer on the stovetop. Add the shaped meatballs, cover the dish, and transfer it to a preheated oven at 350°F/175°C. Bake for 35 to 40 minutes, then uncover and cook for another 10 to 15 minutes until the sauce reduces slightly. This method provides even cooking and reduces the chance of meatballs sticking to the bottom of the pan.
How do I prevent the meatballs from falling apart while cooking?
It is important to balance the moisture and binding ingredients in the mixture. Grated potato and breadcrumbs help absorb excess liquid, while the egg binds the meat together. Chilling the mixture before forming balls makes them firmer and easier to handle. When adding to the simmering sauce, drop them gently and avoid stirring aggressively. Instead, shake the pot lightly to help them settle.
Can I prepare one pot meatballs in advance?
The meatball mixture can be shaped and refrigerated up to 24 hours before cooking. Alternatively, you can fully cook the dish, allow it to cool, and refrigerate it for up to three days. The flavors often deepen after a day, making it even better when reheated. If preparing in advance, store the rice separately, as it tends to absorb sauce and can become mushy. Reheat meatballs gently over low heat, adding a splash of water if the sauce has thickened.
What type of rice pairs best in this one pot meatballs recipe?
Long-grain white rice is the classic accompaniment to one pot meatballs, as it cooks up fluffy and absorbs the flavorful sauce. Basmati rice adds a subtle fragrance and works particularly well if you want a slightly lighter dish. Jasmine rice provides a delicate floral aroma that also complements the spices. For a more wholesome option, brown rice or bulgur can be used, though they take longer to cook. Whatever type you choose, cook it separately to avoid excess starch mixing into the sauce.
Can I freeze leftovers from one pot meatballs?
Let the dish cool completely, then transfer the meatballs and sauce to freezer-safe containers in portion sizes. They can be frozen for up to three months. When reheating, thaw overnight in the refrigerator and warm gently on the stove, adding a little water if the sauce is too thick. It is best to freeze the rice separately or cook fresh rice when reheating, as rice tends to lose its texture after freezing.
Can I make the meatballs without breadcrumbs?
Grated potato, cooked rice, or rolled oats are excellent options that help absorb excess moisture and hold the mixture together. Some cooks also use almond flour or ground flaxseed for a gluten-free alternative. If avoiding all grains, you can rely on grated vegetables like zucchini mixed with egg for structure. The key is balancing moisture so the meatballs remain tender but not crumbly. Chilling the mixture before shaping helps them stay intact while cooking.
How do I adjust the spice level in one pot meatballs?
For a milder flavor, reduce or omit the ras el hanout, baharat, or paprika, and use more parsley and celery for freshness. To add more heat, include chili flakes, cayenne, or fresh hot peppers sautéed with the onions. Smoked paprika can give a deeper kick without overpowering. Since the sauce carries much of the flavor, you can also adjust at the end by stirring in extra spice to taste.
