Description
This classic Meatballs with Tomato Sauce and Rice recipe features juicy, flavorful beef meatballs cooked to perfection and simmered in a rich tomato sauce. Served over fluffy rice, this comforting dish is perfect for a family meal or weeknight dinner, combining hearty protein with a savory sauce and tender grains.
Ingredients
Scale
Meatballs
- 1 pound (450 g) ground beef
- 1 small yellow onion, finely diced or grated
- 3 cloves garlic, minced
- ½ cup dried breadcrumbs
- 1 large egg
- ¼ cup chopped fresh parsley
- ¼ teaspoon ground black pepper
- ½ teaspoon salt
Tomato Sauce
- 1 jar (about 2 cups) of your favorite tomato sauce or canned crushed tomatoes
- Salt and pepper to taste
- 1 tablespoon olive oil or cooking oil (for meatballs)
Side
- 1 cup uncooked rice (to serve)
- Water or broth for rice cooking
Instructions
- Mix the Meatball Ingredients: In a large mixing bowl, combine the ground beef, finely diced onion, minced garlic, dried breadcrumbs, egg, chopped parsley, black pepper, and salt. Mix gently until just combined to ensure tender meatballs.
- Shape the Meatballs: Form the mixture into small meatballs, each about 2 tablespoons in size. Place them evenly spaced on a lined baking sheet to prepare for cooking.
- Prepare the Tomato Sauce: In a saucepan, pour in your favorite tomato sauce or canned crushed tomatoes. Season with salt and pepper and heat to a gentle simmer over low-medium heat, allowing the flavors to meld.
- Cook the Meatballs: Heat a skillet over medium heat and add a tablespoon of oil. Place the meatballs in the skillet and cook for 6-8 minutes, turning occasionally until evenly browned and cooked through.
- Simmer Meatballs with Sauce: Transfer the cooked meatballs into the simmering tomato sauce. Let them cook together for an additional 5-10 minutes so the meatballs absorb the sauce’s rich flavors.
- Cook the Rice: While the meatballs simmer, prepare the rice according to the package instructions, typically boiling in water until tender and fluffy.
- Assemble and Serve: Plate a bed of cooked rice and spoon the meatballs and tomato sauce over the top. Garnish with extra parsley if desired and serve hot.
Notes
- For a moister meatball, avoid overmixing the meat mixture.
- You can substitute ground beef with ground turkey or chicken for a leaner option.
- Leftover meatballs and sauce can be refrigerated for up to 3 days or frozen for up to 2 months.
- Add chili flakes to the tomato sauce for a spicy kick.
- Use gluten-free breadcrumbs to make this recipe gluten free.
