The MEAT AND RICE MEATBALLS IN TOMATO SAUCE are a rich and flavorful dish, perfect for a family lunch or dinner. They are soft and tasty meatballs made with a mixture of ground meat, cooked rice, eggs and grated cheese, flavored with parsley and garlic or onion.
After shaping, the meatballs are first fried and then finished in a delicious tomato and basil sauce.
The result is a tasty and aromatic dish, ideal served hot with fresh bread to enjoy every drop of the sauce.
Meat and rice meatballs in tomato sauce are a classic comfort food, simple to prepare and able to satisfy everyone at the table. Versatile and nutritious, these meatballs win over every palate with their combination of simplicity and flavor.
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- Difficulty: Very easy
- Cost: Budget-friendly
- Preparation time: 15 Minutes
- Portions: 4 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1/2 cup rice
- 2/3 lb ground beef
- 3.5 oz ground pork
- 1.5 oz pecorino romano, grated
- 1 egg
- 1 bunch parsley
- 1/2 clove garlic
- to taste salt
- 3 cups tomato passata
- 1/3 onion
- 1/2 carrot
- 1 stalk celery
- extra virgin olive oil
- to taste salt
- 1/2 tsp sugar
- basil
- 1 cup vegetable oil
YOU WILL NEED FOR THE MEAT AND RICE MEATBALLS
- 1 Pan
- 2 Pots
- 1 Bowl
- Paper towels
PREPARATION OF MEAT AND RICE MEATBALLS
Chop the celery, carrot and onion and sauté them in a pan with a drizzle of oil and a pinch of salt. Add the tomato passata, a glass of water, a few torn basil leaves, salt and sugar to balance the acidity.
Cover with the lid and let simmer over low heat for 40 minutes.
Meanwhile, cook the rice in boiling salted water, drain it while still al dente and let it cool.
In a large bowl place the ground beef, the ground pork, the cold rice, the egg, the pecorino, the chopped garlic, the chopped parsley and salt.
Mix everything carefully until you obtain a homogeneous mixture. If it seems too firm add a splash of milk.
Shape the meatballs and fry them in plenty of oil until lightly golden.
Drain them and let them dry on paper towels.
Once the meatballs are drained, add them to the tomato sauce and let them simmer for 20 minutes.
At the end of cooking add more basil and serve your meat and rice meatballs.
OVEN VARIANT
For a lighter version you can bake the meatballs in a preheated conventional oven at 356°F for 30 minutes and then finish them in the sauce.
