You form the mixture into about 20 small balls, about an inch and a half across, and place them in the bottom of a skillet…
Then, you mix together the remaining tomato sauce, Worcestershire, and a little bit of water and pour it into the skillet…
And then you let those meatballs simmer.
As they cook, the grains of rice emerge from the meatballs as cute little quills and the sauce surrounds the tender meatballs and immerses them in just enough extra flavor.
You gingerly, gently turn the meatballs over and let the other side simmer in the sauce so that they’re coated all over, and then you serve them over mashed potatoes, or more rice, or even just as they are.
Whimsical name aside, they’re really tender and succulent and imbued with a satisfying herby flavor and a sweet tomato base. They’re more than good enough without the gimmick, but we’re awfully fond of that part too.
INGREDIENTS
1 lb ground beef
2 cans (15 oz each) tomato sauce
1/2 cup long grain white rice, uncooked
1/2 cup water
1/4 cup onion, finely chopped
1 egg, beaten
1 tablespoon Worcestershire sauce
1/2 teaspoon dried basil
1/2 teaspoon dried thyme
1/2 teaspoon dried rosemary
1/2 teaspoon dried oregano
1/2 teaspoon garlic powder
Kosher salt and freshly ground pepper, to taste
PREPARATION
In a medium sized bowl, mix together ground beef, rice, beaten egg, 1/4 cup of the tomato sauce, onion, basil, thyme, rosemary, oregano, garlic powder, and salt and pepper. Form into 1 1/2-inch meatballs (will make about 20). Place meatballs into a large skillet.
In a small bowl, mix together the remaining tomato sauce, 1/2 cup water, and Worcestershire sauce and pour over the meatballs. Place over medium-high heat and bring to a boil. Reduce heat to low, cover, and simmer 20 minutes. Gently turn meatballs over and continue to simmer, covered, until meatballs are cooked through, 15-20 more minutes. Enjoy!