Beef Rice Meatballs with Tomato Gravy

Name: Beef Rice Meatballs with Tomato Gravy
Prep time: 20 min
Cook time: 40 min
Total time: 1 h
Yield: 4 servings (about 24 to 28 meatballs)
Ingredients: 1 pound ground beef; 1 cup fully cooked rice, cooled, for the meatball mixture; 1/2 cup plain dry breadcrumbs; 1/4 cup grated Parmesan cheese; 1/4 cup finely chopped fresh parsley; 1 large egg; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1/2 to 1 teaspoon salt, using less if other ingredients are salted; 1/2 teaspoon black pepper; 2 teaspoons olive oil, plus a little more only if needed for browning; 1 can (15 ounces) plain tomato sauce; 1 can (about 14.5 to 15 ounces) diced tomatoes, undrained; 1/2 cup water, plus a splash more if the sauce reduces too much; 1 teaspoon Italian seasoning; 2 cups hot cooked rice, for serving

By Corinne Griffith

October 15, 2026 6 Min Read

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These beef rice meatballs with tomato gravy combine ground beef, cooked rice, Parmesan, and parsley in a tender meatball, then simmer them in a simple tomato sauce. Serve them over hot rice with plenty of gravy for a comforting dinner.

The rice has two jobs here: some goes into the meatballs to give them texture and stretch the mixture, and a separate portion goes into the serving bowls. The rice is fully cooked before it goes into the raw beef mixture, so there is no need to guess whether dry grains will soften in the sauce.

Why These Beef Rice Meatballs Work

A flavorful mixture: Parmesan, parsley, garlic powder, and onion powder season the beef.
Cooked rice inside: The grains are already tender before the meatballs simmer.
A simple tomato gravy: Canned sauce, diced tomatoes, water, and herbs make the base.
A gentle finish: Simmering finishes the centers while coating the meatballs in sauce.

The gravy is a tomato-based sauce rather than a creamy, flour-thickened gravy. It should be loose enough to spoon over rice but thick enough to cling to the meatballs.

Ingredients and Helpful Choices

1 pound ground beef
1 cup fully cooked rice, cooled, for the meatball mixture
1/2 cup plain dry breadcrumbs
1/4 cup grated Parmesan cheese
1/4 cup finely chopped fresh parsley
1 large egg
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 to 1 teaspoon salt, using less if other ingredients are salted
1/2 teaspoon black pepper
2 teaspoons olive oil, plus a little more only if needed for browning
1 can (15 ounces) plain tomato sauce
1 can (about 14.5 to 15 ounces) diced tomatoes, undrained
1/2 cup water, plus a splash more if the sauce reduces too much
1 teaspoon Italian seasoning
2 cups hot cooked rice, for serving

Ground beef: Lean or moderately lean beef works well. Drain extra fat after browning so it does not collect on top of the tomato gravy.

Cooked rice: Measure 1 cup for the meatball mixture and keep the 2 cups for serving separate. Use cooled, properly stored rice for mixing. Cooked white or brown rice can work, though brown rice gives a chewier texture. Do not substitute dry rice in this method.

Breadcrumbs, egg, and Parmesan: These help bind and season the mixture. Plain dry breadcrumbs make the seasoning easier to control. If using salted or seasoned crumbs, start with less salt.

Tomato sauce and diced tomatoes: Use plain tomato sauce rather than assuming a seasoned pasta sauce has the same flavor. Keep the juice from the diced tomatoes; it becomes part of the cooking liquid.

How to Make Beef Rice Meatballs with Tomato Gravy

1. Mix the meatballs

Combine the cooled cooked rice, breadcrumbs, Parmesan, parsley, egg, garlic powder, onion powder, salt, and pepper in a large bowl. Add the ground beef and fold together gently just until evenly combined. Do not taste the raw mixture.

2. Shape evenly

Roll into about 24 to 28 meatballs, roughly 1 1/2 inches across, using about 2 tablespoons mixture per ball and adjusting to the actual yield. Keep them similar in size and place on a tray. If the mixture is very soft, refrigerate for about 10 minutes before shaping.

3. Brown in batches

Heat the olive oil in a large deep skillet over medium heat. Add meatballs in a single layer without crowding. Brown for about 5 to 7 minutes per batch, turning gently so several sides color. They do not need to be fully cooked yet. Transfer to a clean plate and repeat as needed, adding a little oil if the pan becomes dry.

4. Build the tomato gravy

Carefully spoon off excess fat, leaving the browned pan drippings. Add the tomato sauce, undrained diced tomatoes, water, and Italian seasoning. Stir to loosen the browned bits and bring to a gentle simmer.

5. Simmer until cooked through

Return the meatballs and their plate juices to the skillet. Spoon sauce over the tops, cover, and simmer gently for about 20 to 25 minutes, or until the largest meatballs reach 160 degrees F in the center on a food thermometer. Turn or shake the pan gently once or twice rather than stirring vigorously. Add a splash of water if the gravy becomes too thick. If it is thin when the meatballs are done, lift them out and simmer the sauce uncovered briefly.

6. Serve over rice

Taste the finished gravy and adjust seasoning. Divide the 2 cups hot serving rice among 4 bowls, then add meatballs and plenty of tomato gravy. Add a little extra parsley or Parmesan if desired.

Keeping the Meatballs Tender and Intact

Mix gently. Combine the smaller ingredients before folding in the beef so you do not need to work the meat for a long time. Stop once everything is evenly distributed.

Shape consistently. Similar-sized meatballs finish at a similar time. This version makes medium-small balls about 1 1/2 inches across. If you make them larger or smaller, adjust the simmer time and check the centers.

Brown without crowding. Give the meatballs room and let the first surface set before turning. A wide spatula or spoon gives support. Some small cracks are normal, but repeated rough turning can break them.

Keep the simmer gentle. A hard boil can knock the meatballs around and make the outsides firm. Cover and let the sauce bubble softly, spooning liquid over the tops as needed.

Doneness and Tomato Gravy Texture

Check the largest meatballs with a food thermometer. Ground beef should reach 160 degrees F in the center, following the USDA ground beef guidance. Browning the surface is a flavor step, not proof that the center is done.

If the sauce looks thin once the meatballs are ready, transfer them to a covered plate and simmer the sauce uncovered briefly. If the sauce reduces too much during cooking, add a small splash of water. Taste at the end before adding extra salt.

Serving Ideas and Variations

Divide the hot rice among bowls, spoon on the meatballs, and finish with enough tomato gravy to moisten the rice. A little parsley or Parmesan makes a simple topping. Add steamed green beans, broccoli, or a crisp salad alongside.

Ground turkey can replace the beef, but it gives a leaner texture and must reach 165 degrees F. A pinch of red pepper flakes adds heat to the gravy. If using cooked brown rice, keep the amounts the same and expect a slightly chewier meatball.

For another beef-and-rice dinner, try Chefmaniac’s beef cabbage rolls with sweet onion gravy. You may also enjoy the Southern meatloaf with creamy onion gravy or beef and butter bean biscuit cobbler. Browse the Beef Recipes collection for more comforting meals.

Make-Ahead, Storage, and Reheating

You can shape the raw meatballs a few hours ahead and refrigerate covered at 40 degrees F or below, keeping within the existing storage time of both the beef and cooked rice. Keep them cold until you are ready to brown and simmer them.

Refrigerate cooked meatballs, sauce, and serving rice promptly in shallow containers, within 2 hours. Use within 3 days, counting any previous refrigerator time for the cooked rice rather than restarting the clock when you make the meatballs. This stays within USDA guidance for refrigerated leftovers.

Reheat only the portions you plan to eat to 165 degrees F. Warm meatballs gently in their sauce, adding water if needed. Reheat rice separately with a small splash of water, stirring or checking several spots for even heating.

Freeze cooled meatballs with sauce in meal-sized airtight containers for up to about 2 months for quality. Freeze rice separately if desired. Thaw in the refrigerator before reheating thoroughly.

Frequently Asked Questions

Is the rice inside the meatballs cooked or raw?

Cooked. Use 1 cup fully cooked, cooled rice in the meatball mixture. Dry rice is not a direct substitute with these liquid amounts and cooking times.

How much cooked rice do I need altogether?

Three cups: 1 cup in the meatballs and 2 cups for serving. Cook according to your rice package, since the dry-to-cooked yield varies.

Can I use brown rice?

Yes, if it is fully cooked first. It gives a slightly chewier texture than white rice.

Why are the meatballs falling apart?

The mixture may be warm or very soft, or the meatballs may be turning before the browned surface sets. Chill briefly if needed, handle gently, and keep the sauce at a low simmer.

Do I need to brown them first?

Browning is part of this method and adds flavor. It also helps the surfaces set before the meatballs finish in the gravy.

Can I use ground turkey?

Yes. Cook the largest meatballs to 165 degrees F and expect a leaner result than beef.

A Comforting Meatball-and-Rice Dinner

Spoon the meatballs and tomato gravy over warm rice so the sauce reaches every part of the bowl. The cooked rice in the mixture, savory seasoning, and gentle simmer make a satisfying meal from everyday ingredients.