Description
Easy comfort in a nostalgic recipe that takes me back to the 70s, but has been a part of American cuisine since the Depression. Tender, juicy meatballs studded with rice poking from all sides are appropriately named. This is a crowd-pleaser and so versatile.
Ingredients
Units
Scale
- 2 lbs (85/15) ground meat (beef, pork, lamb or sausage)
- 1 cup red onion, finely minced
- 1 cup instant brown rice, uncooked
- 2 eggs
- 2 Tablespoons Worcestershire sauce
- 1 Tablespoon all-purpose seasoning
- 1 to 2 Tablespoons Italian seasoning, to taste
- 5 to 6 cups pasta/marinara sauce (Use your favorite.)
Instructions
- Preheat oven to 350°.
- Gently combine everything except the pasta sauce in a large mixing bowl. Distribute the ingredients evenly, but don’t overmix. Overmixing can make the meatballs dense and tough. Be sure your onions are minced super fine so the meatballs don’t become crumbly. A food processor is a great option for that if you don’t want to do it by hand.
- Use a cookie scoop (1 Tablespoon) to create meatballs and scoop them into a 9×13 baking dish.
- Pour the pasta/marinara sauce you’ve chosen over the the meatballs.
- Bake uncovered at 350° for 1 hour.
- Serve over pasta, rice, mashed potatoes, polenta or stuffed into hoagie rolls for meatball subs.
- Prep Time: 15 min
- Cook Time: 1 hr
- Category: Main Dish, Beef, Rice
- Method: Baked
- Cuisine: American