I found this recipe in Whole Foods for the Whole Family cookbook. I’ve done a little altering to it though. First, it calls for brown rice, which I swear I bought, but is nowhere to be found in my pantry. So I subbed white rice.
The method for making this involves baking the raw meatballs on top of the rice. Because of this, you’re going to need to use very lean meat or else the dish will be too greasy. I’ve made it before with ground bison. This time I used some of the 88 meatballs I made and froze. I froze some of them raw, specifically to use in this dish. A quick thaw in the microwave was all they needed. It sped up the prep work a lot to start with the meatballs already made.
Here’s what you’ll need:
- 1 1/2 lbs. meatballs (about 34)
- 2 cans stewed tomatoes (15oz each)
- 1 can beef broth
- 1 tsp. garlic powder
- 1 tsp. oregano
- 1 tsp. basil
- 1 Tbs. cornstarch
- 1 1/2 cups rice (white or brown)
Thaw the meatballs if you’ve made and frozen them already. Place the tomatoes, broth, seasonings and cornstarch in a saucepan. Simmer for 5 minutes.
Spread rice in the bottom of a greased 9×13 casserole dish. Spoon the sauce over the rice and top with meatballs. Bake uncovered at 375 degrees for 45 minutes to 1 hour, until the rice is cooked.
I have now shared 3 meatball recipes in one week! Two of them involved rice. Thank goodness for the Ingredient Spotlight: Sweetened Condensed Milk on Wednesday.
It probably kept us from going meatball crazy!