One Pot Meatballs and Rice

Add a good drizzle of oil to a large pot over medium-high heat and add your meatballs. Fry them until they get a nice crust on them, turning regularly.

Remove meatballs from the pan and drain excess fat if needed.

Turn heat down to medium and add in your onion into the oil/fat. Fry until they begin to turn golden.

Add in sun dried tomatoes and garlic. Continue frying for 1-2 more minutes until the tomatoes soften and the garlic browns.

Add in your tomato puree and fry for a minute or so, then pour in your passata.

Wash out the jar with a little water, then pour in beef stock and Worcestershire sauce.

Add in parsley, oregano, chilli flakes, salt, pepper and a good pinch of sugar. Stir and deglaze the pot with a wooden spoon.

Add your meatballs back in, give it one final stir, turn the heat to low then pop on the lid and simmer for 30-45mins.

Take off the lid, pour in your rice and give it all a good stir. Pop the lid back on and simmer for 15mins, or until the rice is cooked through, stirring occasionally.

Equipment Needed

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