Ingredients

The following ingredients have 6 Servings
  • 2 lb lean ground beef
  • 3/4 cup uncooked long grain rice
  • 2 large eggs
  • 1/4 cup finely chopped fresh parsley
  • 1 tbsp Dijon mustard
  • 2 tbsp dried onion flakes
  • 1 tbsp dried oregano
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp salt
  • 1/2 tsp ground black pepper
  • 1/2 tsp paprika
  • 1 - 28oz can crushed tomatoes
  • 2 cups water
  • 1 tbsp Worcestershire sauce
  • 1 tbsp dried oregano
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1/2 tsp salt
  • 1/2 tsp ground white pepper
  • 1/2 tsp red pepper flakes
  • 1 bay leaf

Instruction

  • Combine all the ingredients for the meatballs in a large mixing bowl and knead well with clean hands to fully combine.
  • Form into 15 to 18 meatballs, roughly the size of a squash ball (a large spring-loaded ice cream scoop really helps to do this quickly and efficiently).
  • Place a heavy bottomed skillet over medium-high heat and add a few tablespoons of cooking fat or oil to it. Once hot, sear the meatballs in batches, about 6-8 at a time, until they get nice and browned all around, then transfer them to a large stockpot while you work on the rest of the meatballs.
  • Once all the meatballs have been seared, add the diced tomatoes, water, Worcestershire sauce, spices and bay leaf to the stock pot. Bring to a boil, then reduce the heat, cover loosely and cook the meatballs for about 25 minutes on a slow simmer, stirring very delicately from time to time. Then, remove the lid and continue cooking for about 10 to 15 minutes, until the sauce has thickened to your liking.
  • Serve, garnished with a handful of chopped parsley if desired.