Cheesy Meatball Rice Bake (Printer-Friendly Version)
Juicy meatballs over fluffy rice with melty cheese and herbs, baked to golden perfection.
# Required Ingredients:
→ Meatballs
01 -
Homemade or fully cooked frozen meatballs, approximately 400 grams
→ Rice Mixture
02 -
Cooked long-grain white rice, 540 grams (3 cups)
03 -
Marinara sauce, 480 milliliters (2 cups)
04 -
Milk or cream, 120 milliliters (1/2 cup)
05 -
Italian seasoning, 1 teaspoon (approximately 1 gram)
→ Cheese
06 -
Shredded mozzarella cheese, 170 grams (1 1/2 cups), divided
07 -
Grated Parmesan cheese, 50 grams (1/2 cup), divided
→ Garnish
08 -
Fresh parsley, chopped, optional, 5 grams
# Step-by-Step Instructions:
01 -
Set the oven to 190°C (375°F). Lightly grease a 23x33 cm (9x13 inch) baking dish with olive oil or nonstick spray.
02 -
Cook the white rice according to package instructions until tender. Allow it to cool slightly to prevent overcooking during baking.
03 -
In a large bowl, mix the cooked rice with marinara sauce, milk or cream, Italian seasoning, and half of the shredded mozzarella and Parmesan cheese until creamy and evenly combined.
04 -
Spread the rice mixture evenly in the prepared baking dish. Arrange the meatballs on top, pressing slightly to embed them into the mixture for uniform texture.
05 -
Sprinkle the remaining mozzarella and Parmesan cheese evenly over the meatballs and rice. Cover with aluminum foil and bake for 25 minutes. Remove foil and continue baking for an additional 10 minutes until cheese is bubbly and beginning to brown.
06 -
Allow the casserole to rest for 5 minutes to set. Garnish with chopped fresh parsley before serving for added freshness and color.
# Handy Cooking Tips:
01 -
Use long-grain or jasmine rice for optimal texture. Mixing milk or cream into the sauce prevents the rice from drying out during baking.