Beef and rice meatballs baked in a fresh tomato sauce. The rice is cooked while inside the meatballs which causes the rice grains to poke out a bit resembling porcupine quills.
Bring a large pot of water to a boil over medium-high heat. Rinse the tomatoes and remove any stems. Place the tomatoes in the boiling water and cook for 10 minutes.
Using a slotted spoon transfer the tomatoes from the boiling water to an ice bath and let sit for 5 minutes. Take the tomatoes out of the ice bath and gently remove and discard the skins. Place the peeled tomatoes in a mixing bowl. Use a potato masher to thoroughly mash the tomatoes. Mix in the garlic powder and soy sauce until well combined and set aside.
Mix together the meatball ingredients in a large mixing bowl until well combined. Using your hands form the mixture into balls about 1-inch in diameter (you should end up with between 20 and 25 meatballs). Lay the meatballs in a single layer into a 9x13 baking dish and pour the tomatoes over top.
Cover the baking dish tightly with aluminum foil and bake in the preheated oven for 45 minutes.
Take the foil off the baking dish and bake for 15 more minutes.
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