Juicy Meatballs with Rice & Roasted Veggies Bowl

Let me share why this Juicy Meatballs with Rice & Roasted Veggies Bowl has become one of my favorite go-to meals. It hits all the marks: juicy, flavorful meatballs paired with fluffy rice and perfectly roasted veggies. This bowl isn’t just about combining ingredients — it’s about creating a satisfying meal that comforts you without hours in the kitchen. I’ve fine-tuned this recipe through many dinners, balancing spice, texture, and freshness.

You’ll find the Juicy Meatballs with Rice & Roasted Veggies Bowl easy to prepare, crowd-pleasing, and ideal for any night when you want a wholesome dinner ready in a snap. My personal touch comes from roasting the veggies to bring out a deep, caramelized flavor that pairs beautifully with the meatballs and rice. Stick with me, and you’ll soon have your own favorite version of this hearty dish.

Ingredients List

Gather your ingredients carefully to nail this Juicy Meatballs with Rice & Roasted Veggies Bowl.

• 1 lb ground beef (preferably 80/20 for the right fat content)
• 1/2 cup breadcrumbs (plain or seasoned)
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 large egg, beaten
• 2 tablespoons fresh parsley, finely chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried oregano
• 1 cup long-grain white rice, rinsed
• 2 cups water or low-sodium chicken broth (for cooking rice)
• 1 medium zucchini, diced into 1/2-inch cubes
• 1 red bell pepper, diced into 1/2-inch cubes
• 1 medium carrot, peeled and cut into 1/3-inch slices
• 2 tablespoons olive oil
• Salt and pepper to taste (for veggies)

Make sure all veggies are diced uniformly so they roast evenly. For the breadcrumbs, use plain unless you want extra seasoning. The chicken broth for the rice adds nice depth, but water works fine too.

Juicy Meatballs with Rice Roasted Veggies Bowl

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Savor juicy meatballs with rice and roasted veggies bowl that satisfies hunger and brightens your meal with rich flavors and hearty goodness

• Author: molly
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 65 minutes
• Yield: 4 servings
• Category: Dinner
• Cuisine: American

Ingredients

Scale 1x2x3x

• 1 lb ground beef (preferably 80/20 for the right fat content)
• 1/2 cup breadcrumbs (plain or seasoned)
• 1/4 cup grated Parmesan cheese
• 2 cloves garlic, minced
• 1 large egg, beaten
• 2 tablespoons fresh parsley, finely chopped
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried oregano
• 1 cup long-grain white rice, rinsed
• 2 cups water or low-sodium chicken broth (for cooking rice)
• 1 medium zucchini, diced into 1/2-inch cubes
• 1 red bell pepper, diced into 1/2-inch cubes
• 1 medium carrot, peeled and cut into 1/3-inch slices
• 2 tablespoons olive oil
• Salt and pepper to taste (for veggies)

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Instructions

• Preheat your oven to 425°F (220°C). This gets it hot enough for crispy roasted veggies.
• Prepare the rice: Rinse 1 cup rice under cold water until water runs clear. Combine rice and 2 cups water or broth in a pot. Bring it to a boil, then lower to a simmer and cover. Cook for about 15 minutes until water is absorbed. Remove from heat and let sit covered for 5 minutes.
• Mix the meatballs: In a large bowl, combine ground beef, breadcrumbs, Parmesan, garlic, beaten egg, parsley, salt, pepper, and oregano. Mix gently with your hands until just combined (don’t overmix or meatballs get tough!).
• Form meatballs: Shape the mixture into evenly sized balls about 1 1/2 inches in diameter. Aim for uniformity so they cook evenly.
• Cook the meatballs: Heat a large skillet over medium-high heat with a tablespoon of olive oil. Brown meatballs on all sides, about 6-8 minutes total. They don’t need to be fully cooked here; you’ll finish them in the oven.
• Roast the veggies: Toss zucchini, bell pepper, and carrot with remaining olive oil, salt, and pepper. Spread them on a baking sheet lined with parchment paper or a silicone mat.
• Combine meatballs and veggies: Nestle browned meatballs among the veggies on the baking sheet. Place in the preheated oven and roast for 15 minutes, or until meatballs reach an internal temperature of 160°F and veggies are tender and slightly caramelized.
• Assemble the bowl: Fluff the rice with a fork. Scoop rice into bowls, add roasted veggies and meatballs on top.
• Serve: You can drizzle with a little extra olive oil or your favorite sauce—like a tangy yogurt sauce or marinara—for extra flavor.

Notes

A satisfying and wholesome Juicy Meatballs with Rice & Roasted Veggies Bowl featuring flavorful homemade meatballs, fluffy rice, and perfectly caramelized roasted vegetables. Easy to prepare and perfect for busy weeknights.

How to Prepare Instructions

Let’s break down making this Juicy Meatballs with Rice & Roasted Veggies Bowl into simple steps you can easily follow.

• Preheat your oven to 425°F (220°C). This gets it hot enough for crispy roasted veggies.
• Prepare the rice: Rinse 1 cup rice under cold water until water runs clear. Combine rice and 2 cups water or broth in a pot. Bring it to a boil, then lower to a simmer and cover. Cook for about 15 minutes until water is absorbed. Remove from heat and let sit covered for 5 minutes.
• Mix the meatballs: In a large bowl, combine ground beef, breadcrumbs, Parmesan, garlic, beaten egg, parsley, salt, pepper, and oregano. Mix gently with your hands until just combined (don’t overmix or meatballs get tough!).
• Form meatballs: Shape the mixture into evenly sized balls about 1 1/2 inches in diameter. Aim for uniformity so they cook evenly.
• Cook the meatballs: Heat a large skillet over medium-high heat with a tablespoon of olive oil. Brown meatballs on all sides, about 6-8 minutes total. They don’t need to be fully cooked here; you’ll finish them in the oven.
• Roast the veggies: Toss zucchini, bell pepper, and carrot with remaining olive oil, salt, and pepper. Spread them on a baking sheet lined with parchment paper or a silicone mat.
• Combine meatballs and veggies: Nestle browned meatballs among the veggies on the baking sheet. Place in the preheated oven and roast for 15 minutes, or until meatballs reach an internal temperature of 160°F and veggies are tender and slightly caramelized.
• Assemble the bowl: Fluff the rice with a fork. Scoop rice into bowls, add roasted veggies and meatballs on top.
• Serve: You can drizzle with a little extra olive oil or your favorite sauce—like a tangy yogurt sauce or marinara—for extra flavor.

Timing is key here. While your rice cooks and meatballs brown, the oven gets perfectly hot. Roasting everything together saves time and ups the flavor. Remember to rest the rice to get the fluffiest texture before serving.

Why You’ll Love This Juicy Meatballs with Rice & Roasted Veggies Bowl

• Homemade juicy meatballs bursting with flavor.
• Balanced meal with protein, grains, and veggies in one bowl.
• Roasted veggies bring out natural sweetness and a satisfying texture.
• Hands-on but straightforward steps perfect for busy weeknights.
• Customizable—swap veggies or add herbs to your taste.
• One-bowl meal minimizes cleanup.

My favorite part is the contrast between juicy meatballs and the crispy roasted veggies—they complement each other so well. Plus, this meal stays great as leftovers and even freezes well for busy days ahead.

Tips for Success with Juicy Meatballs with Rice & Roasted Veggies Bowl

• Don’t overmix the meatball mixture. Use gentle folding motions to keep meat tender.
• Use a meat thermometer if you have one. Meatballs cook best at 160°F internally—safe and juicy.
• Evenly dice your veggies. This ensures they roast uniformly and finish at the same time.
• Use parchment paper or a silicone mat on your baking sheet. It helps with cleanup and prevents veggies from sticking.
• Let rice rest before fluffing. This step is critical for light, separate grains.
• Customize seasoning. Add a pinch of red pepper flakes or swap parsley for basil for a fresh twist.

When I first made these meatballs, I skipped resting the rice and ended up with clumpy grains. Lesson learned! These small tweaks make a big difference in the final bowl.

FAQs about Juicy Meatballs with Rice & Roasted Veggies Bowl

Can I use lean ground turkey or chicken instead of beef?

You can, but you might want to add a little olive oil or an extra egg to keep the meatballs juicy. Lean meats dry out faster, so keep an eye on your cooking time to avoid overcooking.

What’s the best way to store leftovers?

Cool the meatballs, rice, and veggies completely. Store separately or together in airtight containers in the fridge for up to 3 days. When reheating, microwave or reheat on stove until steaming hot throughout.

Can I prepare this recipe ahead of time?

Definitely. You can shape and brown the meatballs a day ahead, then roast veggies and finish cooking the meatballs when you’re ready to serve. Rice can be cooked earlier but fluff fresh before assembling.

What sauces go well with this bowl?

Simple choices like marinara, tzatziki, or even a drizzle of sriracha mayo add flavor without overpowering the dish. A squeeze of fresh lemon over the veggies also brightens the bowl nicely.

How do I make this recipe gluten-free?

Swap regular breadcrumbs for gluten-free breadcrumbs or crushed gluten-free crackers. Make sure any broth or seasoning you use is labeled gluten-free.

Nutrition Disclaimer

The nutrition facts for this Juicy Meatballs with Rice & Roasted Veggies Bowl vary depending on ingredient brands, portion sizes, and cooking methods. The data provided here is an estimate for informational purposes only and should not be considered a precise measure.

Give It a Try and Share Your Experience

Now that you know how to make this Juicy Meatballs with Rice & Roasted Veggies Bowl, I’m excited for you to try it out. Let me know how your version turns out—what you liked, tweaked, or made your own. Your feedback is gold. If you have any questions or want to share a photo of your dish, leave a comment below. I love seeing how this recipe fits into your kitchen stories!