Mediterranean Slow-Baked Meatballs & Rice

Slow-baked for maximum flavor, this one-pot Mediterranean dish combines juicy meatballs, fragrant rice, and hearty vegetables. Cooking everything together allows the flavors to blend beautifully, creating a comforting, well-balanced meal with minimal effort.

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Recipe

Servings: 6

Calories per serving: ~450 kcal

Total time: 1 hour 30 minutes

Mediterranean Slow-Baked Meatballs & Rice

Ingredients

For the meatballs:

• 1 lb ground beef

• 1 egg

• ⅓ cup breadcrumbs (or cooked rice for a softer texture)

• 2 cloves garlic, minced

• ½ tsp salt

• ½ tsp black pepper

• ½ tsp cumin

• ½ tsp dried oregano

• ½ tsp paprika

• 2 tbsp fresh parsley, chopped

For the rice & vegetables:

• 1.5 cups long-grain rice (basmati or jasmine)

• 3 cups beef broth

• 2 large potatoes, diced

• 3 carrots, sliced

• ¾ tsp turmeric

• ¾ tsp dried oregano

• ¾ tsp salt

• ¼ tsp black pepper

• 1½ tbsp olive oil

• Juice of ½ a lemon

• 1 bay leaf

Instructions

1. Preheat & Prep: Preheat the oven to 375°F (190°C). Rinse the rice under cold water and let it drain.

2. Partially Bake the Meatballs: In a mixing bowl, combine all the meatball ingredients. Shape into small meatballs (about 1-inch diameter) and place them on a baking sheet. Bake for 10 minutes, just until they start to firm up.

3. Sauté the Veggies & Rice: While the meatballs are baking, heat 1½ tbsp olive oil in a Dutch oven over medium heat. Add the diced potatoes and sliced carrots, sautéing for 4-5 minutes. Stir in the rice, turmeric, oregano, salt, and black pepper, coating everything in the oil.

4. Assemble & Bake: Pour in the 3 cups of broth, lemon juice, and add the bay leaf. Stir to combine. Remove the meatballs from the oven and arrange them on top of the rice. Cover the Dutch oven with a lid.

5. Slow Bake: Reduce the oven temperature to 325°F (160°C) and bake for 60-70 minutes to allow the flavors to blend deeply.

6. Final Touch: Remove the lid and bake uncovered for another 10-15 minutes, allowing any excess liquid to absorb and the meatballs to brown slightly.

7. Serve: Remove the bay leaf, fluff the rice, and serve warm.

Nutritional Value Per Serving

• Calories: ~450 kcal

• Protein: ~28g

• Carbohydrates: ~50g

• Fats: ~15g

Storage Instructions

• Refrigeration: Store leftovers in an airtight container in the fridge for up to 4 days.

• Freezing: Freeze in individual portions for up to 3 months. Thaw in the fridge overnight before reheating.

• Reheating: Warm in the oven at 300°F (150°C) or on the stovetop with a splash of broth to prevent drying out.

Enjoy your slow-baked, flavor-packed Mediterranean meal!

Ingredients For the meatballs

Partially Bake the Meatballs

Partially Bake the Meatballs

Partially Bake the Meatballs

Rinse rice

Ingredients For the rice & vegetables

Sauté the Veggies & Rice

Sauté the Veggies & Rice

Sauté the Veggies & Rice

Sauté the Veggies & Rice

Sauté the Veggies & Rice

Assemble & Bake

Assemble & Bake

Partially Bake the Meatballs

Assemble & Bake

Slow Bake

Final Touch

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Prompt

I was looking for a straightforward meatball recipe with rice. It needed to be aromatic, uncomplicated, and not overly "saucy," as my picky eater often complains.

I asked ChatGPT:

Recipe for meatballs and rice, oven baked in Dutch oven. Can have some veggies like potatoes sweet potatoes carrots and even cauliflower but only if they work. Slightly Mediterranean style also appreciated

It gave me a recipe:

Here’s a Mediterranean-inspired oven-baked meatballs and rice dish that works well in a Dutch oven. It includes carrots and sweet potatoes for a touch of sweetness and depth without overpowering the flavors.

Mediterranean Baked Meatballs & Rice in a Dutch Oven

Servings: 4-6

Ingredients

For the meatballs:

• 1 lb ground beef

• 1 egg

• ¼ cup breadcrumbs (or cooked rice for a softer texture)

• 2 cloves garlic, minced

• ½ tsp salt

• ½ tsp black pepper

• ½ tsp cumin

• ½ tsp dried oregano

• ½ tsp paprika

• 2 tbsp fresh parsley, chopped

• 1 tbsp olive oil (for searing)

For the rice & veggies:

• 1 cup long-grain rice (basmati or jasmine)

• 2 cups beef or chicken broth

• 1 small sweet potato, diced

• 2 carrots, sliced

• ½ tsp turmeric (for a golden hue)

• ½ tsp dried oregano

• ½ tsp salt

• ¼ tsp black pepper

• 1 tbsp olive oil

• Juice of ½ a lemon

• ½ cup cherry tomatoes, halved (optional, for brightness)

Instructions

1. Preheat & Prep – Heat oven to 375°F (190°C). Rinse the rice and let it drain.

2. Make the Meatballs – In a bowl, mix all the meatball ingredients (except the oil). Roll into small meatballs, about 1-inch diameter.

3. Sear the Meatballs – Heat olive oil in the Dutch oven over medium heat. Sear the meatballs until browned on all sides (they don’t need to be fully cooked). Remove and set aside.

4. Sauté the Veggies & Rice – In the same Dutch oven, add a little more oil if needed. Sauté the sweet potatoes and carrots for 3 minutes. Stir in the rice, turmeric, oregano, salt, and black pepper, coating everything in the oil.

5. Assemble & Bake – Pour in the broth and lemon juice, scraping up any browned bits. Nestle the meatballs on top. Cover and bake for 30 minutes.

6. Final Touch – Remove the lid, add cherry tomatoes (if using), and bake uncovered for another 10 minutes, allowing any excess liquid to absorb.

7. Serve – Fluff the rice, garnish with extra parsley, and serve warm.

The flavors are slightly Mediterranean with cumin, oregano, lemon, and olive oil. The sweet potatoes and carrots work well, adding a subtle sweetness without clashing. Let me know if you want adjustments!

I really didn't feel like cleaning a pan, so I asked:

Can I bake instead of pan sear? Update recipe

It updated the recipe:

Yes! You can bake the meatballs directly in the Dutch oven instead of pan-searing. This will keep things simple while still developing good flavor. Here's the updated recipe:

Mediterranean Baked Meatballs & Rice in a Dutch Oven

Servings: 4-6

Ingredients

For the meatballs:

• 1 lb ground beef

• 1 egg

• ¼ cup breadcrumbs (or cooked rice for a softer texture)

• 2 cloves garlic, minced

• ½ tsp salt

• ½ tsp black pepper

• ½ tsp cumin

• ½ tsp dried oregano

• ½ tsp paprika

• 2 tbsp fresh parsley, chopped

For the rice & veggies:

• 1 cup long-grain rice (basmati or jasmine)

• 2 cups beef or chicken broth

• 1 small sweet potato, diced

• 2 carrots, sliced

• ½ tsp turmeric (for a golden hue)

• ½ tsp dried oregano

• ½ tsp salt

• ¼ tsp black pepper

• 1 tbsp olive oil

• Juice of ½ a lemon

• ½ cup cherry tomatoes, halved (optional, for brightness)

Instructions

1. Preheat & Prep – Heat oven to 400°F (200°C). Rinse the rice and let it drain.

2. Make the Meatballs – In a bowl, mix all the meatball ingredients. Roll into small meatballs (about 1-inch diameter).

3. Bake the Meatballs – Lightly grease the Dutch oven with olive oil. Arrange the meatballs in a single layer and bake uncovered for 10 minutes.

4. Add the Rice & Veggies – Remove the Dutch oven from the oven. Scatter the diced sweet potatoes and carrots around the meatballs. Stir in the rice, turmeric, oregano, salt, and black pepper. Pour in the broth and lemon juice, making sure the rice is submerged.

5. Bake Covered – Cover the Dutch oven with its lid and bake for 30 minutes at 375°F (190°C).

6. Final Touch – Remove the lid, add cherry tomatoes (if using), and bake uncovered for another 10 minutes, allowing excess liquid to absorb.

7. Serve – Fluff the rice, garnish with extra parsley, and serve warm.

This method simplifies the process while still giving you baked flavor and a well-balanced dish. Let me know if you want any tweaks!

As I was about to start, a terrible thing happened- outage!!!

I asked for gas version:

So I have a power outage, will need to cook on gas. Please adjust recipe for gas

It provided the updated recipe:

Got it! Since you're cooking on a gas stove instead of the oven, we’ll adapt this for stovetop cooking in your Dutch oven. The key change is simmering instead of baking while keeping flavors intact.

Mediterranean Stovetop Meatballs & Rice in a Dutch Oven

Servings: 4-6

Ingredients

For the meatballs:

• 1 lb ground beef

• 1 egg

• ¼ cup breadcrumbs (or cooked rice for a softer texture)

• 2 cloves garlic, minced

• ½ tsp salt

• ½ tsp black pepper

• ½ tsp cumin

• ½ tsp dried oregano

• ½ tsp paprika

• 2 tbsp fresh parsley, chopped

For the rice & veggies:

• 1 cup long-grain rice (basmati or jasmine)

• 2 cups beef or chicken broth

• 1 small sweet potato, diced

• 2 carrots, sliced

• ½ tsp turmeric (for a golden hue)

• ½ tsp dried oregano

• ½ tsp salt

• ¼ tsp black pepper

• 1 tbsp olive oil

• Juice of ½ a lemon

• ½ cup cherry tomatoes, halved (optional)

Instructions

1. Prep the Meatballs – Mix all the meatball ingredients in a bowl and roll into small meatballs (about 1-inch diameter).

2. Brown the Meatballs – Heat the Dutch oven over medium heat. Add 1 tbsp olive oil, then brown the meatballs on all sides (about 5-7 minutes). Remove and set aside.

3. Sauté the Veggies & Rice – In the same Dutch oven, add a little more oil if needed. Sauté the sweet potatoes and carrots for 3 minutes. Stir in the rice, turmeric, oregano, salt, and black pepper, coating everything in the oil.

4. Simmer Everything – Add the broth and lemon juice, scraping up any browned bits. Nestle the meatballs on top. Bring to a boil, then reduce heat to low. Cover and let simmer for 20-25 minutes, or until the rice is cooked and the liquid is absorbed.

5. Final Touch – If using, stir in cherry tomatoes and let cook uncovered for 5 minutes to soften them.

6. Serve – Fluff the rice, garnish with extra parsley, and serve warm.

This version keeps everything one-pot friendly, cooks efficiently over gas, and still gives you great texture and flavor. Let me know how it goes!

I started prepping the ingredients, when power came back. Back to plan A:

Power is back. Update recipe for oven

It updated:

Great! Since the power is back, here’s the oven-baked version again, keeping it as simple and flavorful as possible.

Mediterranean Baked Meatballs & Rice in a Dutch Oven

Servings: 4-6

Ingredients

For the meatballs:

• 1 lb ground beef

• 1 egg

• ¼ cup breadcrumbs (or cooked rice for a softer texture)

• 2 cloves garlic, minced

• ½ tsp salt

• ½ tsp black pepper

• ½ tsp cumin

• ½ tsp dried oregano

• ½ tsp paprika

• 2 tbsp fresh parsley, chopped

For the rice & veggies:

• 1 cup long-grain rice (basmati or jasmine)

• 2 cups beef or chicken broth

• 1 small sweet potato, diced

• 2 carrots, sliced

• ½ tsp turmeric (for a golden hue)

• ½ tsp dried oregano

• ½ tsp salt

• ¼ tsp black pepper

• 1 tbsp olive oil

• Juice of ½ a lemon

• ½ cup cherry tomatoes, halved (optional)

Instructions

1. Preheat & Prep – Heat oven to 400°F (200°C). Rinse the rice and let it drain.

2. Make the Meatballs – In a bowl, mix all the meatball ingredients. Roll into small meatballs (about 1-inch diameter).

3. Bake the Meatballs – Lightly grease the Dutch oven with olive oil. Arrange the meatballs in a single layer and bake uncovered for 10 minutes.

4. Add the Rice & Veggies – Remove the Dutch oven from the oven. Scatter the diced sweet potatoes and carrots around the meatballs. Stir in the rice, turmeric, oregano, salt, and black pepper. Pour in the broth and lemon juice, making sure the rice is submerged.

5. Bake Covered – Cover the Dutch oven with its lid and bake for 30 minutes at 375°F (190°C).

6. Final Touch – Remove the lid, add cherry tomatoes (if using), and bake uncovered for another 10 minutes, allowing excess liquid to absorb.

7. Serve – Fluff the rice, garnish with extra parsley, and serve warm.

This method keeps it hands-off while letting the oven do the work. Hope it turns out great!

Since I was too lazy to clean many dishes, I decided to use aluminum tray for meatball baking:

I'm baking the meatballs in a separate dish so skip the Dutch oven step for meatballs

ChatGPT made the necessary adjustments:

Got it! Here’s the updated recipe with the meatballs baked separately.

Mediterranean Baked Meatballs & Rice in a Dutch Oven

Servings: 4-6

Ingredients

For the meatballs (baked separately):

• 1 lb ground beef

• 1 egg

• ¼ cup breadcrumbs (or cooked rice for a softer texture)

• 2 cloves garlic, minced

• ½ tsp salt

• ½ tsp black pepper

• ½ tsp cumin

• ½ tsp dried oregano

• ½ tsp paprika

• 2 tbsp fresh parsley, chopped

For the rice & veggies (cooked in the Dutch oven):

• 1 cup long-grain rice (basmati or jasmine)

• 2 cups beef or chicken broth

• 1 small sweet potato, diced

• 2 carrots, sliced

• ½ tsp turmeric (for a golden hue)

• ½ tsp dried oregano

• ½ tsp salt

• ¼ tsp black pepper

• 1 tbsp olive oil

• Juice of ½ a lemon

• ½ cup cherry tomatoes, halved (optional)

Instructions

1. Preheat & Prep – Heat oven to 400°F (200°C). Rinse the rice and let it drain.

2. Make & Bake the Meatballs – In a bowl, mix all the meatball ingredients. Roll into small meatballs (about 1-inch diameter) and place them on a greased or parchment-lined baking sheet. Bake for 15-18 minutes until cooked through.

3. Sauté the Veggies & Rice – While the meatballs bake, heat 1 tbsp olive oil in the Dutch oven over medium heat on the stovetop. Sauté the diced sweet potatoes and carrots for about 3 minutes. Stir in the rice, turmeric, oregano, salt, and black pepper, coating everything in the oil.

4. Add Broth & Bake – Pour in the broth and lemon juice, stirring to combine. Cover with the lid and transfer to the oven. Bake at 375°F (190°C) for 30 minutes.

5. Final Touch – Remove the lid, add cherry tomatoes (if using), and bake uncovered for another 10 minutes to absorb any excess liquid.

6. Combine & Serve – Once done, fluff the rice, then serve with the baked meatballs on top. Garnish with fresh parsley.

This keeps everything straightforward while making sure both the meatballs and rice turn out great. Let me know how it goes!

I didn't think it was enough rice for the size of my Dutch oven, so I told it about my preferred quantities:

I'm doing 3 cups beef broth and 1.5 rice

It updated the quantities. So far not many updates to veggies which is OK:

Good adjustment! Here’s the recipe updated for 1.5 cups of rice and 3 cups of beef broth while keeping everything balanced.

Mediterranean Baked Meatballs & Rice in a Dutch Oven

Servings: 6

Ingredients

For the meatballs (baked separately):

• 1 lb ground beef

• 1 egg

• ⅓ cup breadcrumbs (or cooked rice for a softer texture)

• 2 cloves garlic, minced

• ½ tsp salt

• ½ tsp black pepper

• ½ tsp cumin

• ½ tsp dried oregano

• ½ tsp paprika

• 2 tbsp fresh parsley, chopped

For the rice & veggies (cooked in the Dutch oven):

• 1.5 cups long-grain rice (basmati or jasmine)

• 3 cups beef broth

• 1 medium sweet potato, diced

• 3 carrots, sliced

• ¾ tsp turmeric (for a golden hue)

• ¾ tsp dried oregano

• ¾ tsp salt

• ¼ tsp black pepper

• 1½ tbsp olive oil

• Juice of ½ a lemon

• ¾ cup cherry tomatoes, halved (optional)

Instructions

1. Preheat & Prep – Heat oven to 400°F (200°C). Rinse the rice and let it drain.

2. Make & Bake the Meatballs – In a bowl, mix all the meatball ingredients. Roll into small meatballs (about 1-inch diameter) and place them on a greased or parchment-lined baking sheet. Bake for 15-18 minutes until cooked through.

3. Sauté the Veggies & Rice – While the meatballs bake, heat 1½ tbsp olive oil in the Dutch oven over medium heat on the stovetop. Sauté the diced sweet potatoes and carrots for about 3-4 minutes. Stir in the rice, turmeric, oregano, salt, and black pepper, coating everything in the oil.

4. Add Broth & Bake – Pour in the 3 cups of broth and lemon juice, stirring to combine. Cover with the lid and transfer to the oven. Bake at 375°F (190°C) for 30-35 minutes.

5. Final Touch – Remove the lid, add cherry tomatoes (if using), and bake uncovered for another 10 minutes to absorb any excess liquid.

6. Combine & Serve – Fluff the rice, then serve with the baked meatballs on top. Garnish with fresh parsley.

This keeps the ratios correct for your adjustments. Let me know if you make any other tweaks!

Then I found out I only imagined having sweet potatoes:

Oops I don't have sweet potatoes so I'll do 2 large potatoes and 3 carrots?

No problem, ChatGPT said:

No problem! Swapping in 2 large potatoes instead of sweet potatoes works just fine. Here’s the adjusted recipe:

Mediterranean Baked Meatballs & Rice in a Dutch Oven

Servings: 6

Ingredients

For the meatballs (baked separately):

• 1 lb ground beef

• 1 egg

• ⅓ cup breadcrumbs (or cooked rice for a softer texture)

• 2 cloves garlic, minced

• ½ tsp salt

• ½ tsp black pepper

• ½ tsp cumin

• ½ tsp dried oregano

• ½ tsp paprika

• 2 tbsp fresh parsley, chopped

For the rice & veggies (cooked in the Dutch oven):

• 1.5 cups long-grain rice (basmati or jasmine)

• 3 cups beef broth

• 2 large potatoes, diced

• 3 carrots, sliced

• ¾ tsp turmeric (for a golden hue)

• ¾ tsp dried oregano

• ¾ tsp salt

• ¼ tsp black pepper

• 1½ tbsp olive oil

• Juice of ½ a lemon

• ¾ cup cherry tomatoes, halved (optional)

Instructions

1. Preheat & Prep – Heat oven to 400°F (200°C). Rinse the rice and let it drain.

2. Make & Bake the Meatballs – In a bowl, mix all the meatball ingredients. Roll into small meatballs (about 1-inch diameter) and place them on a greased or parchment-lined baking sheet. Bake for 15-18 minutes until cooked through.

3. Sauté the Veggies & Rice – While the meatballs bake, heat 1½ tbsp olive oil in the Dutch oven over medium heat on the stovetop. Sauté the diced potatoes and carrots for about 4-5 minutes. Stir in the rice, turmeric, oregano, salt, and black pepper, coating everything in the oil.

4. Add Broth & Bake – Pour in the 3 cups of broth and lemon juice, stirring to combine. Cover with the lid and transfer to the oven. Bake at 375°F (190°C) for 30-35 minutes.

5. Final Touch – Remove the lid, add cherry tomatoes (if using), and bake uncovered for another 10 minutes to absorb any excess liquid.

6. Combine & Serve – Fluff the rice, then serve with the baked meatballs on top. Garnish with fresh parsley.

This keeps the potatoes from getting too soft while keeping everything balanced. Let me know how it turns out!

I wasn't sure about the tomatoes, so I requested to skip:

Can I skip tomatoes?

Sure, it said:

Yes, you can skip the tomatoes! The dish will still have great flavor from the broth, lemon juice, and spices. No other adjustments are needed—just leave them out.

Let me know if you want any other tweaks!

My son who's a picky eater would never eat "wet" meatballs unless they are in the tomato sauce my husband makes. So I asked for an adjustment:

I want to put the meatballs on the rice and bake together... For more taste

So it adjusted:

That’s a great idea! Baking the meatballs on top of the rice will let their juices soak into the dish, adding even more flavor. Here’s the updated version:

Mediterranean Baked Meatballs & Rice in a Dutch Oven

Servings: 6

Ingredients

For the meatballs:

• 1 lb ground beef

• 1 egg

• ⅓ cup breadcrumbs (or cooked rice for a softer texture)

• 2 cloves garlic, minced

• ½ tsp salt

• ½ tsp black pepper

• ½ tsp cumin

• ½ tsp dried oregano

• ½ tsp paprika

• 2 tbsp fresh parsley, chopped

For the rice & veggies:

• 1.5 cups long-grain rice (basmati or jasmine)

• 3 cups beef broth

• 2 large potatoes, diced

• 3 carrots, sliced

• ¾ tsp turmeric (for a golden hue)

• ¾ tsp dried oregano

• ¾ tsp salt

• ¼ tsp black pepper

• 1½ tbsp olive oil

• Juice of ½ a lemon

Instructions

1. Preheat & Prep – Heat oven to 375°F (190°C). Rinse the rice and let it drain.

2. Make the Meatballs – In a bowl, mix all the meatball ingredients. Roll into small meatballs (about 1-inch diameter) and set aside.

3. Sauté the Veggies & Rice – Heat 1½ tbsp olive oil in the Dutch oven over medium heat. Sauté the diced potatoes and carrots for 4-5 minutes. Stir in the rice, turmeric, oregano, salt, and black pepper, coating everything in the oil.

4. Assemble & Bake – Pour in the 3 cups of broth and lemon juice, stirring to combine. Arrange the raw meatballs evenly on top of the rice mixture. Cover with the lid and bake for 30 minutes.

5. Uncover & Finish Baking – Remove the lid and bake for another 10-15 minutes until the meatballs are browned on top and any excess liquid is absorbed.

6. Serve – Fluff the rice, spoon everything onto plates, and enjoy!

This method makes sure all the flavors meld together, giving you the best-tasting version. Let me know how it turns out!

I then had some questions about the baking:

I could give them half a bake in the oven and then add to the Dutch oven no?

Yes:

Yes! That would work well—giving the meatballs a head start in the oven will help them hold their shape while still soaking into the rice for flavor. Here’s how to adjust the process:

Mediterranean Baked Meatballs & Rice in a Dutch Oven

Servings: 6

Ingredients

For the meatballs:

• 1 lb ground beef

• 1 egg

• ⅓ cup breadcrumbs (or cooked rice for a softer texture)

• 2 cloves garlic, minced

• ½ tsp salt

• ½ tsp black pepper

• ½ tsp cumin

• ½ tsp dried oregano

• ½ tsp paprika

• 2 tbsp fresh parsley, chopped

For the rice & veggies:

• 1.5 cups long-grain rice (basmati or jasmine)

• 3 cups beef broth

• 2 large potatoes, diced

• 3 carrots, sliced

• ¾ tsp turmeric

• ¾ tsp dried oregano

• ¾ tsp salt

• ¼ tsp black pepper

• 1½ tbsp olive oil

• Juice of ½ a lemon

Instructions

1. Preheat & Prep – Heat oven to 400°F (200°C). Rinse the rice and let it drain.

2. Half-Bake the Meatballs – Mix all the meatball ingredients in a bowl and roll into small meatballs (about 1-inch diameter). Arrange on a baking sheet and bake for 10 minutes, just until they start firming up but aren’t fully cooked.

3. Sauté the Veggies & Rice – While the meatballs are in the oven, heat 1½ tbsp olive oil in the Dutch oven over medium heat. Sauté the diced potatoes and carrots for 4-5 minutes. Stir in the rice, turmeric, oregano, salt, and black pepper, coating everything in the oil.

4. Assemble & Bake – Pour in the 3 cups of broth and lemon juice, stirring to combine. Remove the meatballs from the oven and place them on top of the rice. Cover with the lid and bake at 375°F (190°C) for 30 minutes.

5. Uncover & Finish Baking – Remove the lid and bake for another 10-15 minutes to allow the meatballs to brown slightly and the liquid to fully absorb.

6. Serve – Fluff the rice, plate everything, and enjoy!

This method helps the meatballs stay intact while still blending their juices into the rice. Let me know how it turns out!

And:

Can I bake for longer on lower temp? For better blend of tastes without burning?

Also yes:

Yes! Lowering the temperature and baking longer will let the flavors meld better without burning. Here’s how to adjust the recipe:

Updated Baking Instructions:

1. Half-Bake the Meatballs – Bake at 375°F (190°C) for 10 minutes until just starting to firm up.

2. Assemble & Bake – Once the rice, broth, and veggies are ready in the Dutch oven, place the meatballs on top.

3. Slow Bake – Cover and bake at 325°F (160°C) for 60-70 minutes for a deeper flavor.

4. Uncover & Finish – Remove the lid and bake for another 10-15 minutes to brown the meatballs slightly and let any excess liquid absorb.

This will give everything more time to soak up flavors while keeping the meatballs juicy and preventing burning. Let me know how it turns out!

Lastly, I wanted to add a bay leaf, because that always works in Meditteranian cooking:

Also add bay leaf

Scroll to the top of the page to check out the final recipe, or click the link below to skip the scrolling part.

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