Description
These hearty meatballs combine ground beef, rice, and vegetables, simmered in a rich tomato sauce. Ideal for family dinners, they can be served over pasta or rice and topped with melted mozzarella cheese for added flavor.
Ingredients
Scale
- 1 pound ground beef
- 1 cup uncooked long-grain white rice
- 1/2 cup onion, finely chopped
- 1/4 cup green bell pepper, finely chopped
- 1/4 cup milk
- 1 large egg
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 can (15 ounces) tomato sauce
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 teaspoon Worcestershire sauce
- 1 teaspoon Italian seasoning
- 1/2 cup shredded mozzarella cheese (optional, for topping)
Instructions
- In a large mixing bowl, combine the ground beef, uncooked rice, chopped onion, and green bell pepper. Use your hands to mix evenly.
- Add the milk, egg, garlic powder, salt, and black pepper to the meat mixture. Mix until well combined, being careful not to overmix.
- Let the mixture sit for about 10 minutes to allow the rice to absorb moisture and flavors to meld.
- Take about 1/4 cup of the mixture and roll it into a ball. Adjust the size as desired.
- Place the formed meatballs on a baking sheet lined with parchment paper or lightly greased.
- In a large saucepan, combine the tomato sauce, diced tomatoes (with juice), Worcestershire sauce, and Italian seasoning. Stir until well mixed.
- Bring the sauce to a gentle simmer over medium heat for about 5 minutes.
- Carefully add the meatballs to the simmering sauce, ensuring they are submerged.
- Cover the saucepan with a lid and reduce the heat to low. Cook for 30-35 minutes, stirring gently halfway through.
- Check for doneness; the internal temperature should reach 160°F (70°C).
- Serve the meatballs over cooked pasta or rice, or with garlic bread or a fresh salad.
- If using mozzarella cheese, sprinkle it over the meatballs in the sauce and cover until melted.
- Use a slotted spoon to transfer the meatballs to a plate and ladle sauce over the top. Garnish with fresh parsley or basil if desired.
- Let any leftovers cool completely before transferring to an airtight container. Store in the refrigerator for up to 3 days.
- To reheat, place the meatballs in a saucepan over low heat, adding a splash of water or extra sauce to prevent drying out.
- Meatballs can also be frozen for longer storage.
Notes
- Feel free to customize the vegetables in the meatball mixture based on your preferences.
- For a spicier kick, consider adding red pepper flakes to the sauce.
- Prep Time: 20 minutes
- Cook Time: 40 minutes