Ingredients for Best Ever Meatballs In Tomato Sauce
- 1 cup uncooked long-grain rice
- 1 pound ground beef
- 1 large egg
- 1 cup finely chopped onion
- 4 cloves minced garlic
- 2 teaspoons dried oregano
- Ground Cumin
- 1 1/2 teaspoons salt
- 3/4 teaspoon freshly ground black pepper
- 2 tablespoons olive oil
- 1 cup finely chopped onion
- 3/4 teaspoon freshly ground black pepper
- 1 cinnamon stick
- 2 (28-ounce) cans crushed tomatoes
- 2 tablespoons lemon juice
- 1/2 pound ground pork
- 1/4 cup grated Parmesan cheese
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Best Ever Meatballs In Tomato Sauce? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Best Ever Meatballs In Tomato Sauce
- Cook Rice: In a medium bowl, combine 1 cup uncooked long-grain rice with 4 cups boiling water. Let stand for 30 minutes to soak.
- Drain the rice thoroughly and return it to the bowl.
- Prepare Meatball Mixture: Add 1 pound ground beef, 1/2 pound ground pork, 1/2 cup finely chopped onion, 1/4 cup grated Parmesan cheese, 1 large egg, 1 teaspoon dried oregano, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to the rice. Gently mix until just combined. Do not overmix.
- Shape the Meatballs: Roll the mixture into 16 meatballs, each about 2 inches in diameter.
- Brown the Meatballs: Heat 2 tablespoons olive oil in a large nonstick skillet over medium-high heat. Brown the meatballs in batches, ensuring they are seared on all sides. This should take about 8-10 minutes total.
- Transfer to Slow Cooker: Transfer the browned meatballs to your slow cooker.
- Make the Tomato Sauce: In the same skillet, reduce the heat to medium. Add 1/2 cup chopped onion and cook until softened, about 5 minutes.
- Add Aromatics: Stir in 4 cloves minced garlic, 1 teaspoon dried oregano, 1 teaspoon salt, 1/2 teaspoon black pepper, and 1 cinnamon stick. Cook for 1 minute, stirring constantly.
- Simmer the Sauce: Add 2 (28-ounce) cans crushed tomatoes and 2 tablespoons lemon juice. Bring to a boil, breaking up the tomatoes with a spoon.
- Combine and Cook: Pour the sauce over the meatballs in the slow cooker.
- Slow Cook: Cover and cook on high for 4 hours or on low for 8 hours, or until the meatballs are cooked through and no longer pink inside.
- Finish and Serve: Discard the cinnamon stick before serving. Serve the meatballs over your favorite pasta, couscous, or mashed potatoes, or enjoy them in a sub roll!
Nutrition Information (Approximate per serving)
Sodium
22 g
Sugar
18g
Fat
27g
Carbs
4g
