Beef Meatballs With Tomato Sauce and Rice

6 standard portions

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Ingredients

• 1 pound 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
• 2 tablespoons olive oil (or vegetable oil)
• 1 small yellow onion (finely diced or grated)
• 2 cloves garlic (minced)
• 1 tablespoon tomato paste
• 14 ounces tomato sauce
• ½ teaspoon dried oregano
• ½ teaspoon salt
• ¼ teaspoon ground black pepper

Method

1. In a large bowl, combine all of the meatball ingredients (ground beef, onion, garlic, breadcrumbs, egg, chopped parsley, salt and pepper). To mix everything, best to use your hands but you can also use a spatula if you like, and mix everything together until just combined. Do not over mix.
2. Heat oil in a skillet over medium-high heat, add the onion for the sauce, and saute for 2 minutes or until it’s soft. Add garlic and tomato paste, and cook for 30 seconds.
3. Then add the tomato sauce, and season with oregano, salt and pepper.
4. Use a 1 or 2 tablespoon cookie scoop to portion out meatballs, to make them round you can roll them between your hands (wet your hands as needed with a little bit of water so the meatball mixture does not stick to your hands).
5. And immediately drop the meatballs into the simmering tomato sauce.
6. Cover with a lid, and simmer over low heat for 15 minutes flipping the meatballs halfway through. The internal temp of the meatballs must reach 160°F/71°C. Remove from heat, and serve over rice, pasta, or mashed potatoes.