Herbed Meatballs in Red Wine Tomato Sauce with Garlic Oregano Rice

Preparation

15 Mins

Cooking time

30 Mins

Serving

4

This one-pan sauce does all the heavy lifting while the rice cooks itself on the back burner, so you’re never juggling more than two things at once. The red wine vinegar and fresh herbs transform a simple meatball mix into something that tastes like it simmered all afternoon.

Ingredients

For the Meatballs

1 lb Italian-Style Meatball Mix
1 tsp dried oregano
1 tsp dried basil
½ tsp garlic powder
½ tsp salt
¼ tsp black pepper

For the Red Wine Tomato Sauce

2 tbsp olive oil
4 garlic cloves, minced
1 can (28 oz) crushed tomatoes
2 tbsp red wine vinegar
1 tsp dried oregano
1 tsp dried basil
1 tsp granulated sugar
½ tsp salt
¼ tsp chilli flakes (optional)

For the Garlic Oregano Rice

1½ cups long-grain white rice
3 cups water
2 tbsp butter
2 garlic cloves, minced
1 tsp dried oregano
½ tsp salt

To Finish

Small handful of fresh basil leaves, torn
Grated Parmesan, for serving

Steps

Combine the meatball mix with oregano, basil, garlic powder, salt, and pepper in a large bowl. Roll into balls roughly 1½ in in diameter, making about 16 to 18 meatballs. Set aside on a plate.
Heat olive oil in a large, deep skillet over medium-high heat. Add the meatballs in a single layer and sear for 4 to 5 minutes, turning occasionally, until browned on most sides. They do not need to be cooked through yet. Transfer to a clean plate.
While the meatballs are searing, bring water to a boil in a medium saucepan over high heat for the rice.
Reduce the skillet heat to medium. Add the minced garlic to the same pan and cook for 30 seconds until fragrant, scraping up any browned bits from the bottom. Pour in the crushed tomatoes and red wine vinegar, then stir in oregano, basil, sugar, salt, and chilli flakes if using. Bring the sauce to a gentle simmer.
Once the water is boiling, melt butter in a small pan over medium heat, add the garlic, and cook for 1 minute. Add the rice and stir to coat for about 1 minute. Transfer everything to the boiling water, add oregano and salt, stir once, then reduce heat to low, cover tightly, and cook for 18 minutes. Do not lift the lid.
Nestle the seared meatballs back into the simmering tomato sauce. Spoon sauce over them, cover the skillet with a lid, and cook on medium-low for 15 to 18 minutes, until the meatballs are cooked through and the sauce has thickened slightly.
When the rice timer goes off, remove it from the heat and let it sit, covered, for 5 minutes. Fluff with a fork just before serving.
Taste the sauce and adjust salt or red wine vinegar as needed. Scatter torn fresh basil over the meatballs, and bring the skillet straight to the table alongside the rice with Parmesan on the side.

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