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Amy's Homemade Meatballs over Rice

Amy's Homemade Meatballs over Rice

Amy Amaro

"These yummy meatballs, made with ground beef and mozzarella cheese, and served with seasoned rice, make the perfect dinner after a busy day. This recipe was made in a Panasonic CIO and appears on an episode of the Dinner Spinner TV Show on The CW!"
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1 h servings 588 cals
Serving size has been adjusted!
Original recipe yields 8 servings


  • Calories:
  • 588 kcal
  • 29%
  • Fat:
  • 27.8 g
  • 43%
  • Carbs:
  • 50.3g
  • 16%
  • Protein:
  • 32.2 g
  • 64%
  • Cholesterol:
  • 141 mg
  • 47%
  • Sodium:
  • 1594 mg
  • 64%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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  • Prep

  • Cook

  • Ready In

  1. Bring chicken stock, rice, and 1 tablespoon butter to a boil in a pot; simmer until rice is tender, about 20 minutes. Add 1 tablespoon butter to rice and a few splashes soy sauce; stir.
  2. Preheat oven to 375 degrees F (190 degrees C). (If using a countertop induction oven, preheat to 350 degrees F (175 degrees C) or use the Combo 2 function.) Spray a baking pan with cooking spray; place inside oven to warm.
  3. Combine ground beef, 1 cup mozzarella cheese, Parmesan cheese, eggs, bread crumbs, onion flakes, 2 tablespoons soy sauce, milk, brown sugar, onion powder, parsley, olive oil, beef bouillon powder, salt, garlic powder, paprika, pepper, and celery seed in a large bowl; mix until combined.
  4. Form beef mixture into balls using a small ice cream scoop; arrange on warm prepared baking pan using heatproof gloves.
  5. Bake in the preheated oven, turning meatballs 2 to 4 times, until evenly browned, about 10 minutes in the conventional oven and 8 to 10 minutes in the countertop induction oven. An instant-read thermometer inserted into the center should read at least 160 degrees F (70 degrees C).
  6. Pour pasta sauce over meatballs. Top evenly with 1/2 cup mozzarella cheese; splash with soy sauce.
  7. Bake in the preheated oven until mozzarella cheese is melted and sauce is warm, about 5 minutes.
  8. Divide rice and meatballs evenly between serving plates.


  • Cook's Notes:
  • All of the spices can be combined ahead of time and stored in a Mason jar to save time.
  • Substitutions: - One pound ground pork or lamb for the second pound of beef. - Fresh white bread soaked in milk for the dry bread crumbs. - Coconut oil for the olive oil. - Store-bought or homemade pesto, salsa, or teriyaki sauce for the pasta tomato sauce.

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Read all reviews 5
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This was pretty good. Lots of ingredients going on here. I had to make a few changes because it looked like it would turn out too salty. I used no sodium chicken broth and low sodium soy sauce a...

So many ingredients in these meat balls! This was very good, however, I think there was WAY too much salt here between table salt and soy sauce. Next time I use this recipe, either for meat ball...

My clan really enjoyed these. The flavor of the soy sauce really came through. It was a nice change of pace from the traditional meatball.

This was a fun take on the usual spaghetti and meatballs! There was a lot going on with the meatballs and I wasn't sure how my family was gonna like them, but they did. I would make this again....

The meatballs really have a lot of good flavor...I could really taste the soy sauce. This is a quick and easy, comfort food for busy weeknights.