Name: Meatballs with Rice & Roasted Veggies
Prep time: 30 min
Cook time: 25 min
Total time: 55 min
Ingredients: 1 pound ground beef (or ground turkey) (Use 80/20 beef for juicier meatballs.); 1 large egg; 1/2 cup breadcrumbs (Plain or panko for lighter texture.); 2 cloves garlic, minced; 1 teaspoon Italian seasoning; 1 teaspoon salt (Adjust to taste.); 1/2 teaspoon black pepper; 1/4 cup grated Parmesan cheese; 1 cup uncooked rice (white or brown) (Brown rice needs longer cooking time.); 1 cup diced bell peppers (mixed colors); 1 cup chopped zucchini; 1 cup diced onions; 2 tablespoons olive oil; 1/2 teaspoon salt; pinch black pepper; Fresh parsley chopped (For garnish.)

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I still remember the first time I combined juicy baked meatballs with fluffy rice and a tray of caramelized, roasted peppers and zucchini — it turned a busy weeknight into something that felt composed and comforting. This recipe for meatballs with rice & roasted veggies is the kind of all-in-one meal that’s easy to scale, forgiving with swaps, and reliably kid-friendly. If you want a hearty dinner that reheats well and leaves room for leftovers, this is it — and it’s a great weeknight winner when you’re short on time but don’t want to sacrifice flavor. For another comforting rice-forward bowl, try this white chicken chili with wild rice for inspiration: wild rice chili.

Why you’ll love this dish

This meal hits several sweet spots: protein, starch, and vegetables all on one plate with minimal fuss. Use ground beef for richness or swap in ground turkey for a leaner option. Roasting the vegetables concentrates their flavor and gives a sweet, slightly charred contrast to the savory meatballs and tender rice. It’s ideal for:

Weeknight dinners when you want something filling without extra pots.
Meal-prep — portions store and reheat cleanly.
Feeding picky eaters: meatballs are an easy sell to kids and adults alike.

“A perfect no-fuss family meal — crunchy roasted veggies, tender meatballs, and rice that soaks up every bit of flavor.” — A home-cooked favorite

For a roasted-garlic twist in other dishes I use, check out this roasted garlic white chicken chili: roasted garlic chili.

How this recipe comes together

Quick overview so you can scan the plan:

Preheat oven and prep rice so it’s ready when the meatballs finish.
Toss veggies with oil and roast until caramelized.
Mix meatball ingredients, form into balls, and bake until browned.
Combine cooked rice, roasted vegetables, and hot meatballs.
Garnish, serve, and enjoy.

This flow keeps oven work efficient (you can roast veggies and bake meatballs in the same oven) and minimizes standing time. Timing tip: start the rice first so it’s resting and steaming while the baking finishes.

What you’ll need

1 pound ground beef (or ground turkey) — use 80/20 beef for juicier meatballs.
1 cup uncooked rice (white or brown) — brown rice needs longer cooking time.
1 cup diced bell peppers (mixed colors)
1 cup chopped zucchini
1 cup diced onions
2 cloves garlic, minced
1 egg
1/2 cup breadcrumbs — plain or panko for lighter texture
1 teaspoon Italian seasoning
1 teaspoon salt (adjust to taste)
1/2 teaspoon black pepper
1/4 cup grated Parmesan cheese
2 tablespoons olive oil
Fresh parsley, chopped (for garnish)

Substitutions and notes:

For gluten-free, swap breadcrumbs for almond flour or gluten-free breadcrumbs.
Add a tablespoon of tomato paste to the meat mix for a deeper umami.
If you’d like a browned crust, sear meatballs briefly in a skillet before baking.

You can also pair the vibe of this main with sweeter proteins like the balsamic-fig glazed chicken for a contrast in a multi-course meal: balsamic fig glazed chicken.

Step-by-step instructions

Preheat the oven to 400°F (200°C). Line two baking sheets with parchment.
Cook the rice according to package directions. If using brown rice, start earlier — it takes longer. Fluff and set aside.
Toss the diced bell peppers, zucchini, and onions with 1 tablespoon olive oil, 1/2 teaspoon salt, and a pinch of pepper. Spread in a single layer on one baking sheet.
Roast vegetables at 400°F for 20–25 minutes, stirring once halfway, until they’re tender and edges are caramelized.
Meanwhile, make the meatball mixture: in a large bowl combine ground beef, minced garlic, egg, breadcrumbs, Italian seasoning, 1 teaspoon salt, 1/2 teaspoon pepper, and grated Parmesan. Mix gently until just combined — overworking makes meatballs dense.
Shape the mixture into 1–2 inch meatballs (about 18–24 depending on size preference) and place them on the second baking sheet. Drizzle or brush with the remaining tablespoon of olive oil for better browning.
Bake the meatballs in the oven (you can do this on the rack below the veggies if space allows) for 20–25 minutes, until the internal temperature reaches 160°F (71°C) for beef or 165°F (74°C) for turkey. They should be browned on the outside.
Combine: place the cooked rice in a large bowl, add the roasted vegetables, and gently fold in the hot meatballs. Taste and adjust seasoning.
Garnish with chopped fresh parsley and an extra sprinkle of Parmesan if desired. Serve immediately.

Best ways to enjoy it

Plate it as a composed bowl: rice on the bottom, meatballs on one side, roasted veggies on the other, parsley on top.
Make it family-style: leave meatballs whole and let people spoon rice and veggies over theirs.
Pairings: a crisp green salad or steamed green beans adds a fresh crunch. For a warm, cozy combo, roasted root vegetables work well in autumn. If you prefer a lighter meal, serve with a lemony arugula salad for brightness.

Storage and reheating tips

Refrigerator: Store in an airtight container for up to 3–4 days. Keep meatballs and rice/veggies together or separate to maintain texture.
Freezing: Cool completely, then freeze portions in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.
Reheating: Microwave covered with a damp paper towel for 1–2 minutes, stirring halfway. For best texture, reheat meatballs in a 350°F oven (10–15 minutes) and warm rice/veggies on the stove with a splash of water or broth.
Food safety: Always reheat to 165°F (74°C) before eating. Discard leftovers left at room temperature longer than 2 hours.

Pro chef tips

Don’t overmix the meat: combine ingredients until just cohesive to keep meatballs tender.
Panko breadcrumbs make lighter meatballs, plain breadcrumbs bind more firmly.
Use an instant-read thermometer to avoid overcooking — meatballs can dry out quickly.
Roast veggies on a hot sheet without crowding to encourage browning, not steaming.
Make it ahead: form meatballs and freeze raw on a sheet; transfer to a bag. Bake directly from frozen, adding a few extra minutes.
If you’re making a full meal plan, a sweet make-ahead dessert like caramel apple cheesecake bars pairs nicely and can be prepared while the main is in the oven.

Creative twists

Mediterranean: add oregano and lemon zest to the meatballs, swap bell peppers for cherry tomatoes and olives, finish with feta.
Asian-inspired: use ground pork or turkey, swap Italian seasoning for ginger and soy, and serve with scallions and sesame oil.
Low-carb: replace rice with cauliflower rice and serve with extra roasted greens.
Sauce-forward: simmer baked meatballs in marinara for 10 minutes for saucier results that are great over rice.
Add-ins: stir in chopped spinach or grated carrot to the meat mix for extra veggies.

Common questions

Q: Can I use leftover cooked rice?
A: Yes — leftover rice works well. Reheat it briefly or use it cold as it will absorb sauces and flavor nicely. If using cold rice, warm it before tossing with hot meatballs so everything heats evenly.

Q: What’s the best way to reheat meatballs without drying them out?
A: Reheat in a 350°F oven covered with foil for 10–15 minutes, or simmer gently in a sauce on the stove. Microwaving with a damp paper towel helps retain moisture.

Q: Can I make these gluten-free or dairy-free?
A: For gluten-free, use gluten-free breadcrumbs. For dairy-free, omit the Parmesan or use a dairy-free alternative; the meatballs will still bind with the egg and breadcrumbs.

Q: How long does it take from start to finish?
A: Active hands-on time is about 20–30 minutes. Total time including rice and baking is roughly 40–50 minutes (longer if using brown rice).

Conclusion

This meatballs with rice & roasted veggies recipe is dependable, flexible, and made for people who want cozy meals without complicated steps. If you like the idea of tray-baked meatball meals, see a great alternative for Mediterranean flavors at Sheet Pan Greek Meatballs and Vegetables. For more side-dish inspiration beyond pasta, check out ideas here: What To Serve With Meatballs Instead Of Pasta: 33 Sides.

Enjoy the recipe — it’s a simple blueprint you can adapt every week while still tasting like something special.