My sister Amy is a master when it comes to ground beef, amongst her many talents. She can also whip up a wedding dress and give very interesting sociological disourse. I’m really only here for the food, so without further ado…the recipe!
- 1 pound ground beef
- 1/2 cup raw long grain rice
- 1 large egg
- 2 teaspoons dry dill
- 1 teaspoon garlic powder
- 1 tablespoon olive oil
- 1 tablespoon chopped garlic
- 28 oz can crushed tomato
- 28 oz water
- 1 teaspoon dried oregano
- juice of 1 lemon
- Kosher Salt and Freshly Cracked Black Pepper to taste
- Mix together the ground beef, rice, egg, dill and garlic powder. Season with salt and pepper and form into 16 meatballs.
- Heat a medium pot (we use a wide, low sided pot) over medium, then add the oil and garlic. Saute for 30 seconds or until the garlic is fragrant. Add in the can of crushed tomato and a can of water – you don’t need to fill the tomato can with water, technically, but we always do! Stir in the dried oregano and season with salt and pepper. Bring the sauce to a simmer.
- Drop in the meatballs, trying to not plop them on top of each other. Bring up to a boil, lower to simmer and cover the pot. Let the meatballs simmer away and get cute and puffy for 45 minutes.
- Open the lid and be amazed at your handy work! Squeeze the lemon juice into the pot and give a gentle stir. Dinner is ready!
If you would like to make this a one pot dinner, you can stir in 8 ounces of trimmed green beans or chopped spinach at the end and heat thru. The rice is already in the meatballs. So yummy!
