Description
A hearty and flavorful one-pot dish combining tender meatballs simmered in a rich tomato and sun-dried tomato sauce, cooked together with long grain rice for a comforting, easy-to-make meal perfect for weeknights.
Ingredients
Scale
Meatballs
- Drizzle of Olive Oil
- 20 Meatballs (homemade or storebought)
Aromatics & Sauce
- 1 medium Onion, finely diced
- 2 cloves of Garlic, minced
- 3/4 cup (75g) Sun Dried Tomatoes, finely diced
- 1 tbsp Tomato Puree (Tomato Paste)
- 1 x 700g (1.5lb) jar of Tomato Passata (Pureed/Sieved Tomatoes)
- 3 cups (720ml) Beef Stock
- 1 small bunch of Fresh Parsley, finely diced (30g/1oz)
- 1 tbsp Worcestershire Sauce
- 1 tsp Dried Oregano
- 1/2 tsp Chipotle Flakes (or regular chili flakes, to taste)
- Salt, Pepper & Sugar, to taste (about 1/2 tsp sugar)
Rice & Garnish
- 1 1/2 cups uncooked Long Grain Rice
- Freshly grated Parmesan, to serve
Instructions
- Brown the Meatballs: Heat a drizzle of olive oil in a large non-stick pot over medium-high heat. Add the meatballs in batches if necessary. Fry them until they develop a nice brown crust on all sides, turning regularly. They don’t need to be cooked through at this stage. Once browned, remove the meatballs and drain excess fat from the pot, leaving about a tablespoon for flavor.
- Sauté Aromatics: Reduce heat to medium. Add the diced onion to the remaining fat and cook until soft and golden. Stir in the finely diced sun dried tomatoes and minced garlic, frying for another minute. Add the tomato puree and cook for an additional minute to deepen the flavors.
- Prepare the Sauce: Pour in the jar of passata, swirling a little water in the jar to gather all the sauce, then add it to the pot. Add the beef stock and Worcestershire sauce. Stir in the chopped parsley, dried oregano, chipotle flakes, salt, pepper, and a pinch of sugar. Use a wooden spoon to scrape up any bits stuck to the bottom of the pot for added flavor.
- Simmer Meatballs: Return the browned meatballs along with their resting juices into the pot. Reduce heat to low and cover with a lid. Gently simmer for 30 minutes, stirring halfway through, allowing the meatballs to cook thoroughly, become juicy, and infuse the sauce with rich flavor. If short on time, simulate for at least 10-15 minutes but keep the lid on tightly to prevent sauce reduction.
- Add and Cook Rice: Remove the lid and stir in the uncooked long grain rice evenly throughout the sauce. Replace the lid and simmer for 15-20 minutes, stirring occasionally, until the rice is tender and cooked through. If the liquid reduces too much before the rice is done, add a splash of water to ensure proper cooking.
- Finish and Serve: Adjust seasoning with salt and pepper as needed. Serve hot topped with extra fresh parsley and a generous helping of freshly grated Parmesan cheese for a deliciously comforting meal.
Notes
- You can use either homemade or store-bought meatballs; choose your preference for convenience.
- Keeping some fat in the pan after browning meatballs adds depth to the dish’s flavor.
- Simmer time for meatballs can be shortened if necessary but ensure the lid stays on to prevent the sauce from thickening too much.
- If the sauce reduces too fast while cooking the rice, add a little water to allow rice to cook properly.
- Chipotle flakes add a smoky heat, but regular chili flakes can be substituted according to taste.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Main Course
- Method: Stovetop
- Cuisine: Italian-inspired
