One Pot Meatballs and Rice
When you need a cosy meal, cook up this one-pot meatballs and rice dish! Bonus, you won't have extra dishes to clean later.
Prep Time10 minutes mins
Cook Time25 minutes mins
Total Time35 minutes mins
Course: mains
Cuisine: British
Servings: 5
Calories: 513kcal
Cost: £1.28
- 500 g 5% fat pork mince (£2.35)
- 1 red onion, diced (£0.14)
- 1 head of broccoli, sliced into florets (£0.69)
- 2 mixed peppers, diced (£1.00)
- 500 g passata (£0.50)
- 4 cloves garlic, minced (£0.39)
- 350 g rice, thoroughly rinsed (£0.80)
- Fresh basil £0.55
Cupboard Essentials
- 3 tbsp tomato puree
- 1 tsp garlic powder
- 1 tbsp rapeseed oil
- 2 tsp smoked Paprika
- 1 tsp + 1 tsp italian seasoning/oregano
- 500 ml chicken/beef stock
Start by seasoning the mince with salt, pepper, garlic powder and 1 tsp Italian seasoning. Use your hands to incorporate the seasoning and form into little meatballs, approx 1 tbsp per ball.
Add rapeseed into a large/deep non-stick frying pan. Preheat the pan over a high heat and once hot, add the meatballs distributing across the pan. Leave to brown for 3 minutes then rotate and cook for another 3 minutes.
Set the meatballs aside and reduce the heat to medium/low. Add the red onion, chopped broccoli stalk and mixed peppers. Seasoning with salt and pepper and gently fry over a medium heat for 4 minutes.
Next, add the garlic, tomato puree, paprika and 1 tsp Italian seasoning. Continue to fry for a further 3 minutes, then the passata, rice, a small handful of basil leaves and stock. Stir to combine and cover with a lid. Set a timer according to the time stated on the packet of your rice. When there is 10 minutes left, add the meatballs and broccoli. Stir to combine and pop the lid back on.
Serve with fresh basil.
- Browning meatballs is crucial for juicy, tender texture and added flavour.
- Keep pan tidbits for added flavour when frying other ingredients.
- Roll meatballs evenly to avoid dry or undercooked centers.
Calories: 513kcal | Carbohydrates: 73g | Protein: 34g | Fat: 10g