Meatballs in Tomato Sauce
These rice-studded meatballs always disappear first at our table: soft, tender and swimming in a rich tomato sauce that begs for mashed potatoes or pasta. We give them a light dusting of flour before browning, so they hold their shape and help thicken the sauce. Grated onion in the mix keeps them juicy even the next day.
- Prep
- 30 min
- Cook
- 45 min
- Total
- 1 h 15 min
- Servings
- 4
- Level
- Easy
- Per serving
- 550 kcal
Ingredients
For the meatballs
-
What to use instead
For a lighter version, use ground chicken and swap the sour cream for 200 g crushed canned tomatoes.
For the sauce
Makes: 16 meatballs, 4 servings
Shopping list
The ingredients for the servings you chose — copy them or send them to a messenger. Tick what you already have at home: only the rest goes on the list.
Method
-
Step 1: Part-cook the rice
Rinse the rice, cover with 200 ml boiling water and simmer for 10 minutes, until the water is almost absorbed but the grains are still firm. Let cool.
-
Step 2: Mix the meat
Finely grate the onion. Combine the meat, rice, onion, egg, salt and pepper and mix with your hands for 2 minutes until even.
-
Step 3: Roll the meatballs
With wet hands, roll 16 balls slightly larger than a walnut and dust them in flour, shaking off the excess.
-
Step 4: Brown them
Heat the oil in a deep frying pan over medium heat. Brown the meatballs for 4–5 minutes, gently rolling them around until golden on all sides. Transfer to a plate.
-
Step 5: Make the sauce
In the same pan, cook the finely chopped onion and grated carrot for 5–6 minutes until soft. Add the tomato paste and cook for 1 minute, then pour in the hot water and stir in the sour cream, sugar and bay leaf. Season with salt.
-
Step 6: Simmer covered
Return the meatballs to the pan; the sauce should come about two-thirds of the way up. Bring to a gentle simmer, cover and cook on low for 25 minutes. They’re done when the rice inside is soft and a thermometer in the centre reads at least 71 °C (160 °F).
Tips & variations
-
Tip
Hands dipped in cold water are the quickest way to roll neat balls: the meat won’t stick to your palms.
-
Variation
Instead of simmering on the hob, bake the meatballs in their sauce, covered with foil, at 180 °C (350 °F) for 30 minutes.
-
Swap
For a lighter version, use ground chicken and swap the sour cream for 200 g crushed canned tomatoes.
-
Storage
Keeps for 3 days in the fridge and freezes well in the sauce for up to 3 months.
Nutrition
| 1 serving | Whole dish 4 servings | |
|---|---|---|
| Energy | 550 kcal | 2,200 kcal |
| Protein | 25 g | 100 g |
| Fat | 38 g | 152 g |
| Carbohydrates | 26 g | 104 g |
Approximate values calculated from standard ingredient data.
Cooked it? Rate the recipe
No ratings yet — yours will be the first.
