Mediterranean Porcupine Meatballs in Tomato Sauce

1.Preheat the oven to 190°C (375°F). Lightly grease a 9x13 inch baking dish.

2.Prepare the rice: Place the 1/2 cup of uncooked long-grain white rice in a bowl, cover with cold water, and rinse thoroughly until the water runs clear. Drain well and set aside.

3.In a large mixing bowl, combine the ground meat, chopped onion, minced garlic, beaten egg, chopped parsley, oregano, salt, and pepper. Mix gently but thoroughly with your hands until just combined. Do not overmix.

4.Add the rinsed and drained uncooked rice directly into the meat mixture. Mix again until the rice is evenly distributed throughout the meat.

5.Roll the mixture into 1.5-inch diameter balls (about 18-20 meatballs). The rice grains should be visible on the surface of the balls, resembling a porcupine.

6.Prepare the sauce: In a separate bowl, whisk together the crushed tomatoes, beef broth, olive oil, basil, red pepper flakes (if using), and sugar. Season with salt and pepper to taste.

7.Pour about half of the tomato sauce into the prepared baking dish, spreading it evenly across the bottom.

8.Arrange the porcupine meatballs in a single layer over the sauce in the baking dish.

9.Pour the remaining tomato sauce evenly over the meatballs, ensuring they are mostly submerged. The rice needs the liquid to cook and expand.

10.Cover the baking dish tightly with aluminum foil and bake for 45 minutes.

11.Remove the foil and continue baking for another 15-20 minutes, or until the rice is fully puffed and tender, and the meatballs are cooked through (internal temperature of 74°C / 165°F).

12.Let the dish rest for 5 minutes before serving. Garnish with fresh parsley or grated Parmesan cheese, and serve hot over pasta, polenta, or with crusty bread.