One-Pot Salmon Meatballs and Rice

A close-up of a spoonful of rice and a meatball topped with tomato sauce and a parsley garnish, with more rice, meatballs, and vegetables visible in the blurred background.

One-Pot Salmon Meatballs and Rice

This Salmon Meatballs and Rice dish can be made in one pot and is bursting with flavor from the spiced rice, to the roasted red pepper sauce drizzled on top. You're going to love it!

Course Main

Cuisine Mediterranean-Inspired

Keyword one pot, salmon

Prep Time 15

Cook Time 40

Total Time 55

Servings -6

Calories 463kcal

Author Maria Koutsogiannis

Ingredients

For the roasted red pepper sauce

2 small garlic cloves
½ tsp kosher salt
juice of half lemon
half of 300-340ml (10-12oz) jar roasted red peppers, drained
⅓ cup canned lentils, drained and rinsed
Optional: ¼ tsp chili flakes
1-2 tsp water to blend

For the salmon meatballs

450-500 g (1 lb) skinless salmon filets, cut into 1 inch cubes
¼ cup diced yellow onion
2 garlic cloves
1 1/2 tsp kosher salt
3/4 tsp ground pepper
¼ tsp chili flakes
1 tbsp Greek Freak Mediterranean Seasoning
1 small carrot, grated
1 lemon, zested
½ red pepper, diced
1 cup breadcrumbs
1 egg

For the rice

2 tbsp olive oil
3 garlic cloves, minced
1 small yellow onion, diced
1/2 tsp kosher salt
1/4 tsp ground pepper
1/2 tsp dried oregano
1 cup basmati rice
2 1/4 cups chicken broth
¼ cup 10% / light cream

Instructions

Make the roasted red pepper sauce by adding the garlic cloves, salt, lemon juice, roasted red peppers and lentils to a high speed blender or food processor. Blend on high until fully combined. Taste and adjust seasonings with chili flakes, salt and/or add 1 tsp of water at a time to get your desired consistency.
Preheat the oven to 350F.
Make the salmon balls: Add onion and garlic to a food processor and pulse until finely chopped. Add salt, pepper, chili flakes, Greek Freak Mediterranean Seasoning, grated carrot, lemon zest and diced red pepper and pulse again to just combine.
Add cubed salmon and pulse just a quick 6-8 times until the salmon is just broken down into pea-sized pieces. Don't over pulse or it will become more like a paste.
Add the salmon mixture to a bowl with the egg and breadcrumbs and gently mix together to combine. Scoop out 1 1/2 tbsp per salmon ball and use your hands to form into balls (makes about 24-26 balls). Place on a plate and when all balls are made, place in the fridge for 10 minutes to set.
Add the diced onion to the pan and cook for 2-3 minutes until just softened. Then, add the minced garlic, salt, pepper and dried oregano. Cook for 1-2 minutes until fragrant. Add the rice and stir well to coat with the oils in the pan.
Stir in the chicken broth and cream and bring to a simmer. Once simmering, cover the skillet with a lid or aluminum foil and transfer to the preheated oven and bake for 20 minutes.
After 20 minutes, remove the foil, nestle the salmon balls into the rice and recover with the foil. Cook for 12-15 more minutes until the salmon balls are cooked through.
Serve drizzled with the roasted red pepper sauce.

Notes

We love serving this recipe with a side of our favourite Greek green salad Maroulosalata aka my Mama's Salad
If you love this recipe, try our Sheet Pan Herb Crusted Salmon + Oven Baked Rice

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