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
  1. Mix together the ground beef, rice, egg, dill and garlic powder. Season with salt and pepper and form into 16 meatballs.
  2. 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.
  3. 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.
  4. 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!