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Mama’s Meatballs and Rice
Katie Woodruff
VP of Inventory Planning & Allocation
Description
Sweet, tangy tomato meatballs served over rice–a family favorite passed down from my grandmother.
This recipe comes from my grandmother, who was 100% Turkish.
During World War II, she lived and worked as a nurse in Japan, caring for prisoners of war—including my grandfather, to whom she would quietly sneak homecooked meals.
After the war, he brought her back to the United States, and they married. She spent her life cooking for family and friends, and I have countless memories of helping her in the kitchen.
Ingredients
For the meatballs:
2 lbs ground beef
½ onion, minced (reserve about 3 Tbsp for the sauce)
1 egg
½ cup breadcrumbs
Salt and pepper, to taste
1 tsp paprika (optional)
1 tsp dried oregano or thyme
For the sauce:
2 Tbsp olive oil
Reserved onion from meatballs
1 can (15 oz) tomato sauce
1 can (15 oz) diced tomatoes
2 tsp sugar (to balance acidity)
Salt and pepper, to taste
3 tbsp white wine vinegar
1–2 cups canned green beans (optional)
A few dashes of Worcestershire sauce or beef bouillon, to taste
For serving:
2 cups short-grain rice
4 cups water or broth
Pinch of salt
Procedure
1. Prepare the meatballs:
- In a large bowl, combine ground beef, minced onion, egg, breadcrumbs, salt, pepper, and optional spices.
- Mix gently but thoroughly.
- Form into medium-sized meatballs and set aside.
2. Cook the meatballs:
- In a large skillet, heat 1–2 Tbsp olive oil over medium heat.
- Brown the meatballs on all sides, about 5–7 minutes. Remove and set aside.
3. Prepare the sauce:
- In the same skillet, sauté reserved onion until translucent.
- Add tomato sauce, diced tomatoes, sugar, salt, pepper, vinegar, and a few dashes of Worcestershire sauce and/or beef bouillon, to taste.
- Optional: stir in canned green beans.
- Bring to a gentle simmer.
4. Simmer the meatballs:
- Return meatballs to the sauce.
- Cover and let simmer on low heat for 20–25 minutes, until meatballs are cooked through and flavors meld.
5. Cook the rice:
- Rinse rice under cold water until water runs clear.
- In a medium saucepan, bring water or broth to a boil with a pinch of salt.
- Add rice, reduce heat to low, cover, and simmer for 15–20 minutes, until tender and water is absorbed.
6. Serve:
- Spoon rice onto plates and top with meatballs and sauce.
- Enjoy a classic family meal passed down through generations.
- In a large bowl, combine ground beef, minced onion, egg, breadcrumbs, salt, pepper, and optional spices.
- Mix gently but thoroughly.
- Form into medium-sized meatballs and set aside.
2. Cook the meatballs:
- In a large skillet, heat 1–2 Tbsp olive oil over medium heat.
- Brown the meatballs on all sides, about 5–7 minutes. Remove and set aside.
3. Prepare the sauce:
- In the same skillet, sauté reserved onion until translucent.
- Add tomato sauce, diced tomatoes, sugar, salt, pepper, vinegar, and a few dashes of Worcestershire sauce and/or beef bouillon, to taste.
- Optional: stir in canned green beans.
- Bring to a gentle simmer.
4. Simmer the meatballs:
- Return meatballs to the sauce.
- Cover and let simmer on low heat for 20–25 minutes, until meatballs are cooked through and flavors meld.
5. Cook the rice:
- Rinse rice under cold water until water runs clear.
- In a medium saucepan, bring water or broth to a boil with a pinch of salt.
- Add rice, reduce heat to low, cover, and simmer for 15–20 minutes, until tender and water is absorbed.
6. Serve:
- Spoon rice onto plates and top with meatballs and sauce.
- Enjoy a classic family meal passed down through generations.