Mini Meatballs with Tomato Sauce and Rice

Tender little meatballs baked until the edges go golden and crisp, then tucked into a bright, garlicky tomato sauce that bubbles away while the rice steams. The meatballs stay soft inside, the sauce clings to every grain, and a handful of fresh parsley brings it all to life. Simple, comforting, and naturally gluten-free and dairy-free.

By TasteBuds

Recipe details

Yield
4 people
Prep time
25 minutes
Cook time
40 minutes
Total time
50 minutes

Ingredients

  • 1 lb ground beef or ground turkey, 85% lean works well
  • ⅓ cup gluten-free breadcrumbs (check label to confirm gluten-free)
  • 1 large egg, beaten
  • 2 cloves garlic, minced
  • ¾ tsp fine sea salt
  • ¼ tsp black pepper, freshly ground
  • 1 tbsp olive oil (for the sauce)
  • 1 small yellow onion, finely diced
  • 3 cloves garlic, minced (for the sauce)
  • 1 (28 oz) can crushed tomatoes
  • 1 tsp dried oregano
  • 1 tsp granulated sugar (to balance acidity)
  • ½ tsp fine sea salt (for the sauce, plus more to taste)
  • 1½ cups long-grain white rice, rinsed
  • 3 cups water (for the rice)
  • ½ tsp fine sea salt (for the rice)
  • ¼ cup fresh parsley, chopped (for garnish)

Instructions

  1. Preheat your oven to 400°F (200°C).
  2. Mince 2 cloves garlic and set aside.
  3. In a large mixing bowl, combine 1 lb ground beef or turkey, ⅓ cup gluten-free breadcrumbs, 1 large egg, beaten, 2 cloves garlic, minced, ¾ tsp fine sea salt, and ¼ tsp black pepper. Mix gently with your hands until just combined. Don't overwork it or the meatballs will be dense.
  4. Roll the mixture into small meatballs, about 1 inch across. You should get roughly 20 to 24. Place them on a parchment-lined baking sheet with a little space between each.
  5. Bake the meatballs for 15 minutes, until the tops are golden and the edges are starting to crisp.
  6. While the meatballs bake, finely dice 1 small yellow onion and mince 3 cloves garlic.
  7. Rinse 1½ cups long-grain white rice in a fine-mesh strainer under cold water until the water runs clear.
  8. In a medium pot, combine the rinsed rice, 3 cups water, and ½ tsp fine sea salt. Bring to a boil over high heat, then reduce to low, cover, and simmer for 18 minutes. Do not lift the lid.
  9. While the rice cooks, heat 1 tbsp olive oil in a large skillet over medium heat. Add 1 small yellow onion, finely diced and cook, stirring occasionally, until it softens and the edges turn golden, about 5 minutes.
  10. Add 3 cloves garlic, minced to the onion and cook, stirring constantly, until fragrant, about 30 seconds.
  11. Pour in 1 (28 oz) can crushed tomatoes, 1 tsp dried oregano, 1 tsp granulated sugar, and ½ tsp fine sea salt. Stir well, bring to a gentle simmer, and let it bubble for 5 minutes to thicken slightly.
  12. When the meatballs are done, nestle them into the tomato sauce. Spoon a little sauce over the tops, cover the skillet, and let them simmer together for 10 minutes so the flavors meld and the meatballs finish cooking through.
  13. Chop ¼ cup fresh parsley while the meatballs simmer.
  14. When the rice timer goes off, remove it from the heat and let it sit, covered, for 5 minutes to steam and finish.
  15. Fluff the rice with a fork. Divide it among bowls, spoon the meatballs and sauce over the top, and scatter the chopped parsley over everything. Taste and add more salt if you like.