By DENISE HARRISON
One-Pan Meatballs & Rice Recipe
4 steps
Prep:5minCook:1h 5min
Dump your ingredients in a skillet, cover, and bake — no fuss needed.
Updated at: Mon, 03 Mar 2025 00:44:41 GMT
Nutrition balance score
Unbalanced
Glycemic Index
55
Moderate
Glycemic Load
19
High
Nutrition per serving
Calories525.8 kcal (26%)
Total Fat32.2 g (46%)
Carbs34.6 g (13%)
Sugars7.9 g (9%)
Protein25.3 g (51%)
Sodium1389 mg (69%)
Fiber5 g (18%)
% Daily Values based on a 2,000 calorie diet
Ingredients
8 servings

1 x 10 ozfrozen cut spinach
thawed

olive oil
for greasing

24 ozmarinara sauce

1 cuplong-grain white rice

¾ cupwater

½ cupParmesan cheese
grated, divided, plus more for sprinkling

½ tspkosher salt

1 x 26 ozfrozen cooked meatballs

2 cupslow-moisture mozzarella cheese
shredded

fresh parsley leaves
Finely chopped, for garnish, optional

red pepper flakes
for garnish, optional
Instructions
Step 1
Heat the oven to 400ºF. Coat a 9x13-inch baking dish or large 12-inch ovenproof skillet (preferably cast iron) with olive oil.
Step 2
Place 1 (10-ounce) container thawed frozen cut spinach (including any juices), 1 (about 24-ounce) jar marinara sauce, 1 cup long-grain white rice, 3/4 cup water, 1/4 cup of the grated Parmesan cheese, and 1/2 teaspoon kosher salt in the baking dish. Stir until combined and spread into an even layer.
Step 3
Arrange 1 (about 26-ounce) bag frozen meatballs over the rice mixture. Cover the baking dish tightly in aluminum foil. Bake until the rice is tender, 60 to 70 minutes.
Step 4
Switch the oven to broil. Uncover the baking dish. Sprinkle with 2 cups shredded low-moisture mozzarella cheese and the remaining 1/4 cup grated Parmesan. Return to the oven and broil uncovered until the cheeses are melted and starting to brown in spots, 2 to 4 minutes. Top with more grated Parmesan. Garnish with finely chopped fresh parsley leaves and red pepper flakes if desired.