Step by step

Method

4 steps

1. 1

   In a bowl, mix 1½ lb ground beef, ½ cup uncooked long-grain rice, 1 egg, ¼ cup minced onion, 1 teaspoon garlic powder, 1 teaspoon salt, and ½ teaspoon pepper until just combined — don't overwork or the meatballs get dense. Roll into 1½-inch balls (you should get about 16–20).

2. 2

   In a wide pot or deep skillet, stir together 1 can (28 oz) tomato sauce or crushed tomatoes, 1 cup water or broth, and 1 teaspoon Italian seasoning. Bring to a gentle simmer over medium heat.

3. 3

   Nestle the meatballs into the sauce in a single layer (it's fine if they're snug). Cover and simmer gently — barely bubbling — 40–45 minutes until the rice is tender when you cut one open and the meatballs are cooked through. A hard boil can toughen the beef and burst the meatballs.

4. 4

   Spoon extra sauce over the top and serve over mashed potatoes, rice, or on their own. You want tender meatballs with soft cooked rice poking out like 'quills,' swimming in savory tomato sauce — not crunchy undercooked rice or dry dense balls.