Ingredients
Scale
For the Meatballs:
- 1 lb ground beef (85% lean)
- ½ cup uncooked long-grain white rice
- ¼ cup onion, finely chopped
- 1 clove garlic, minced
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon dried oregano
- 1 egg, lightly beaten
- 2 tablespoons milk
For the Sauce:
- 1 can (15 oz) tomato sauce
- 1 can (14.5 oz) diced tomatoes, undrained
- ½ cup water
- 1 teaspoon Worcestershire sauce
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon dried basil (optional)
Instructions
- Prepare the Meatballs: In a large mixing bowl, combine the ground beef, uncooked rice, chopped onion, garlic, salt, black pepper, oregano, egg, and milk. Mix well until all ingredients are evenly distributed.
- Shape the mixture into approximately 1½-inch meatballs, making about 12-15 meatballs.
- Prepare the Sauce: In a large skillet or deep pan, mix the tomato sauce, diced tomatoes, water, Worcestershire sauce, salt, pepper, and basil. Stir to combine.
- Place the meatballs in the skillet, making sure they are submerged in the sauce.
- Cover and simmer on low heat for about 45 minutes, stirring occasionally to ensure even cooking.
- Check for doneness by cutting one meatball in half—rice should be tender, and meat should be fully cooked through.
- Serve hot, garnished with fresh parsley if desired. Enjoy with mashed potatoes, pasta, or a side of vegetables.
Notes
- For extra flavor, add a pinch of red pepper flakes to the sauce.
- You can use brown rice instead of white rice, but it may take longer to cook.
- Leftovers store well in an airtight container in the fridge for up to 3 days or can be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner
- Cuisine: American
Nutrition
- Calories: ~320
- Fat: ~15g
- Carbohydrates: ~30g
- Protein: ~20g