Rice Meatballs are a hearty and comforting dish combining tender beef meatballs with rice inside for a satisfying bite. Simmered in a savory tomato-based sauce, these pressure-cooked meatballs are perfect for busy weeknights and pair beautifully with extra rice or crusty bread.

Why You’ll Love This Recipe

The rice is cooked inside the meatballs, making them filling and flavorful.
Pressure cooking makes them quick and tender.
Minimal prep time — dinner is ready in under 30 minutes.
Great for meal prep or freezing for later.
Family-friendly flavors everyone will enjoy.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 large egg, lightly beaten
1/2 cup uncooked instant rice
2 tablespoons finely chopped onion
1 tablespoon minced fresh parsley
1/2 teaspoon salt
1/4 teaspoon pepper
1 pound lean ground beef (90% lean)
1 can (10-3/4 ounces) condensed tomato soup, undiluted
1 cup water
1 teaspoon Worcestershire sauce
Optional: Hot cooked rice and chopped fresh parsley for serving

Directions

In a large mixing bowl, combine the egg, uncooked rice, onion, parsley, salt, and pepper.
Add the ground beef and mix lightly but thoroughly.
Shape into 1-1/2-inch meatballs.
Arrange the meatballs on a trivet inside a 6-quart electric pressure cooker.
In a separate bowl, mix the condensed tomato soup, water, and Worcestershire sauce. Pour over the meatballs.
Lock the lid and close the pressure-release valve. Pressure-cook on high for 10 minutes.
Quick-release the pressure, then let the meatballs rest for 5 minutes before serving.
If desired, serve over hot cooked rice and sprinkle with fresh parsley.

Servings and timing

Servings: 4–6
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

Swap beef for ground turkey or chicken for a lighter option.
Add Italian seasoning for a herbier flavor.
Use brown rice instead of instant rice — just cook it beforehand.
Stir in chopped bell peppers or mushrooms for added veggies.
Replace the tomato soup with marinara sauce for an Italian twist.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in the microwave or on the stovetop over medium heat until warmed through.
Freeze cooked meatballs in sauce for up to 2 months. Thaw overnight in the refrigerator before reheating.

FAQs

Can I make these without a pressure cooker?

Yes, you can simmer them on the stovetop in the sauce for about 30–35 minutes or bake in the oven at 350°F for 25–30 minutes.

Do I have to use instant rice?

Yes, for this recipe’s cooking time, instant rice works best. Regular rice won’t cook properly inside the meatballs during pressure cooking.

Can I make these meatballs ahead of time?

Yes, you can form the meatballs and refrigerate them up to 24 hours before cooking.

How do I keep the meatballs from falling apart?

Mix gently but thoroughly and don’t over-handle the meat. The egg helps bind them together.

Can I double this recipe?

Yes, but be sure not to overcrowd your pressure cooker — cook in batches if needed.

Can I use fresh herbs instead of dried?

Yes, fresh herbs like basil, oregano, or parsley add extra flavor.

What side dishes go best with rice meatballs?

Mashed potatoes, steamed vegetables, or a fresh salad are great choices.

Can I make them spicy?

Yes, add chili flakes or hot sauce to the sauce mixture.

Will frozen meatballs work?

Yes, but thaw them first and adjust the cooking time slightly.

How can I make this gluten-free?

Ensure your Worcestershire sauce and tomato soup are certified gluten-free.

Conclusion

Rice Meatballs are a simple yet satisfying dinner that combines tender beef, hearty rice, and a rich tomato sauce in one delicious bite. With quick pressure-cooker preparation and flexible serving options, this recipe is a weeknight favorite you’ll come back to again and again.

Ezabella