Place a large deep 10 inch skillet (or large pan) over medium heat and add in olive oil. You can also use a large pot, but I prefer a skillet. Add the meatballs and brown on all sides, using tongs or a fork to flip. They should cook for about 5-6 minutes total. You may need to do this in batches, depending how many meatballs you can fit in your skillet without overcrowding them. When meatballs are done browning, transfer to a plate and set aside.
Make a low carb version: Another option is to use 3/4 cup quinoa or even cauliflower rice to keep it low carb. You decide!
To store: once complete cooled, portion out the meatballs and rice into glass meal prep containers and store in the refrigerator for 3-4 days. Simply reheat them in the microwave.
To freeze: once completely cooled, portion out the meatballs and rice into freezer-friendly containers and store them in the freezer for up to 2 months. To reheat simply allow the meatballs and rice to thaw in the refrigerator before microwaving them until they're hot.