• Cooking Time:
  • Servings:
  • Preparation Time:


Always a favorite with my boys, I can make this on autopilot now for a quick and easy meal.


  • 1 pound extra lean ground beef
  • 1 large egg
  • 1/4 cup fine dry bread crumbs
  • 1/4 cup white rice
  • 1/4 cup crushed tomatoes
  • 1/4 cup finely chopped sweet onion
  • 1/4 cup chopped fresh parsley (cilantro was used this time, shhh don't tell)
  • 1/2 teaspoon salt
  • 1/4 teaspoon nutmeg
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons canola oil
  • 1 large can crushed tomatoes (get your 1/4 cup from this)
  • 1/2 cup water (use this to rinse the rest of the tomatoes out of the can)
  • 1 large sweet onion chopped (again, get the 1/4 cup from this)
  • 1 bunch fresh parsley chopped (you got it, remove 1/4 cup from this)
  • 1 packet low sodium chicken broth powder without msg
  • salt and pepper to taste


  • Combine first 10 ingredients in a large bowl and gently mix together.
  • Coat a large deep saute pan with the canola oil and preheat over medium heat.
  • Form the beef mixture into meatballs the size of a golfball and add to the pan as you work.
  • Cover tightly and let cook for about 5 minutes. Shake the pan to turn the meatballs, add the rest of the onion and shake the pan again to settle it down on the bottom.
  • Cover and cook another five minutes or until the onion begins to soften.
  • Add remaining ingredients reserving a bit of parsley for garnish.
  • Cover tightly, reduce heat to low, simmer gently for 20 minutes.
  • Serve over hot cooked rice.

Categories: Beef  Main Dish 
© 2006-2017 BakeSpace, Inc. All Rights Reserved