Tomato Rice Meatballs (Print Version)
# Ingredients:
→ Meatball Mix
01 -
1 egg, lightly whisked
02 -
450 g ground beef
03 -
2.5 ml salt
04 -
15 ml Worcestershire sauce
05 -
60 ml onion, chopped finely
06 -
120 ml uncooked white rice (long grain)
07 -
1 clove garlic, minced
08 -
1.25 ml ground black pepper
→ Sauce
09 -
425 g canned tomato sauce
10 -
2.5 ml Italian seasoning, dried
11 -
120 ml water
→ Optional Toppings
12 -
Fresh parsley, chopped
# Instructions:
01 -
In a large mixing bowl, toss together the beef, rice, onion, garlic, salt, pepper, egg, and Worcestershire sauce until it just comes together—don’t overdo it.
02 -
Take small portions of the mix and roll them into balls about 4 cm wide. Place the formed meatballs into a large Dutch oven or skillet.
03 -
Use a separate bowl to stir together the tomato sauce, water, and Italian seasoning until everything’s blended well.
04 -
Pour the sauce over the meatballs you arranged earlier. Cover with a lid and let everything cook gently on low heat for 45–50 minutes. Stir occasionally to keep things from sticking, and make sure the rice cooks all the way through.
05 -
Top it off with fresh parsley if you like and enjoy warm with sides like mashed potatoes, bread, or even pasta.
# Notes:
01 -
Be careful not to overmix the beef, or the meatballs might end up tough instead of tender.
02 -
Want an alternative? Bake the meatballs in a covered dish at 175°C for around an hour instead of simmering.
03 -
Got leftovers? Store them in the fridge—they heat up great later.