Ingredients
– 1 lb ground beef (85% lean)
– ½ cup uncooked long-grain white rice
– 1 small onion, finely chopped
– 1 egg
– 2 cloves garlic, minced
– 1 tsp salt
– ½ tsp black pepper
– 1 tsp dried parsley
– 1 (15 oz) can tomato sauce
– 1 cup beef broth
– 1 tbsp Worcestershire sauce
– 1 tsp Italian seasoning
– 1 tsp sugar (optional)
Instructions
1. In a large bowl, combine ground beef, uncooked rice, chopped onion, egg, garlic, salt, pepper, and parsley. Mix gently until just combined.
2. Shape the mixture into 18–20 small meatballs (about 1½ inches in diameter).
3. In a large deep skillet or Dutch oven, whisk together tomato sauce, beef broth, Worcestershire sauce, Italian seasoning, and sugar (if using).
4. Gently place meatballs into the sauce in a single layer.
5. Cover and simmer over low heat for 40–45 minutes, stirring gently every 15 minutes to prevent sticking, until meatballs are cooked through and rice is tender.
6. Serve hot with mashed potatoes, pasta, or bread.
Notes
• Don’t overmix the meat mixture—this helps keep the meatballs tender.
• You can bake instead of simmering: place in a baking dish with sauce, cover with foil, and bake at 350°F for 1 hour.
• Freeze leftovers in sauce for up to 3 months—reheat on stovetop or microwave.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dinner, Main Course
- Method: Simmering
- Cuisine: American