Description
Parmesan Garlic Meatball Rice Bake is a hearty one-pan casserole featuring juicy meatballs, tender rice, a creamy garlic Parmesan sauce, and melted mozzarella cheese. This comforting family dinner is easy to prepare and perfect for busy weeknights.
Ingredients
- 24 fully cooked beef meatballs (about 1½ lbs)
- 1 1/2 cups uncooked long-grain white rice
- 3 cups chicken broth
- 1 cup heavy cream
- 4 cloves garlic, minced
- 2 tablespoons unsalted butter
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup grated Parmesan cheese
- 1 1/2 cups shredded mozzarella cheese
- 2 tablespoons chopped fresh parsley
Instructions
- Preheat oven to 375°F (190°C). Lightly grease a 9×13-inch baking dish.
- Spread the uncooked rice evenly in the baking dish.
- In a saucepan, melt the butter over medium heat. Add the minced garlic and cook for 30 seconds until fragrant.
- Stir in the chicken broth, heavy cream, garlic powder, Italian seasoning, onion powder, salt, and black pepper. Heat until just simmering.
- Pour the hot mixture evenly over the rice.
- Arrange the meatballs over the rice mixture.
- Cover tightly with aluminum foil and bake for 40 minutes.
- Remove the foil and sprinkle Parmesan and mozzarella cheeses evenly over the top.
- Return to the oven uncovered and bake for an additional 10-15 minutes until the cheese is melted, bubbly, and the rice is tender.
- Let the casserole rest for 5 minutes before serving.
- Garnish with chopped parsley.
Notes
- Use homemade or frozen fully cooked halal beef meatballs.
- Freshly grated Parmesan melts more smoothly and adds better flavor.
- Add spinach, mushrooms, or broccoli for extra vegetables.
- If the rice needs more cooking, add a splash of warm broth, cover, and bake a few extra minutes.
- Store leftovers refrigerated for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 55 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian-American