Description
This classic recipe features tender beef meatballs cooked to perfection in a rich tomato sauce, served over fluffy rice. Perfect for a hearty family dinner, these meatballs are seasoned with garlic, onion, and fresh parsley, then pan-fried before simmering in tomato sauce, enhancing their flavor and juiciness.
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
- 2 cups favorite tomato sauce or crushed canned tomatoes
- Salt and pepper to taste
- 1 tablespoon olive oil (for cooking meatballs)
Side
- 1 cup rice (dry, to be cooked according to package instructions)
Instructions
- Mix Meatball Ingredients: In a large mixing bowl, combine the ground beef, finely diced or grated onion, minced garlic, dried breadcrumbs, egg, chopped parsley, ground black pepper, and salt. Mix gently until all ingredients are just combined, ensuring not to overwork the meat to keep the meatballs tender.
- Shape Meatballs: Form the mixture into small meatballs, approximately 2 tablespoons each, to ensure even cooking. Place the formed meatballs on a lined baking sheet to keep them organized and prevent sticking.
- Prepare Tomato Sauce: In a saucepan, pour your favorite tomato sauce or crushed canned tomatoes. Season with salt and pepper and bring to a gentle simmer on low heat. This will be used to finish cooking the meatballs later, adding flavor and moisture.
- Cook Meatballs: Heat a skillet over medium heat and add olive oil. Cook the meatballs for 6 to 8 minutes, turning occasionally to brown all sides evenly. Ensure the meatballs are cooked through and have developed a nice crust.
- Simmer Meatballs in Sauce: Transfer the browned meatballs into the simmering tomato sauce. Let them cook together for an additional 5 to 10 minutes on low heat. This step melds the flavors and keeps the meatballs juicy and tender.
- Cook Rice: Meanwhile, prepare the rice according to package instructions. Fluff once cooked to serve as a bed for the meatballs and sauce.
- Serve: Plate the cooked rice and spoon the meatballs topped with the tomato sauce over it. Garnish with extra chopped parsley if desired and serve hot.
Notes
- For a juicier meatball, avoid overmixing the meat mixture.
- Use fresh herbs for brighter flavor, or dried parsley if unavailable.
- The meatballs can be baked instead of pan-fried for a lighter version (bake at 375°F/190°C for about 20 minutes).
- Adjust seasoning of the tomato sauce according to your taste preferences.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
