- 1 lb lean ground beef
- ½ cup uncooked converted rice [See Notes 1]
- ½ cup onion, minced
- 1 tsp garlic, minced
- 1 tsp salt
- ½ tsp ground black pepper
- 1 tsp Italian seasoning spice blend [See Note 2]
- 1 egg, beaten
- ¼ cabbage, finely diced for meatballs
- ½ cup tomato sauce [See Note 3]
For the Sauce:
- ¾ cabbage, finely julienne for sauce
- ½ cup uncooked converted rice, optional [See Note 1]
- 1 (14.5-ounce) can tomatoes, diced with juices
- 1 (28-ounce) can tomato sauce, divided [See Note 3]
- Add the ground beef into a large mixing bowl. Add the rice, ½ cup tomato sauce, salt, pepper, onions, Italian seasoning blend, egg, onions, and garlic and mix until well combined. Once combined, add the finely chopped cabbage set aside for the meatballs and mix until combined. Then form the meat mixture into 1-inch meatballs, about the size of a golf ball.
- Heat a large sauce pot of dutch oven over medium heat. Add 2 tbsp olive oil into the bottom of the pot. Brown the meatballs on all sides, about 3 to 5 minutes.
- Add the reserved tomato sauce (24 ounces) to the sauce pot along with the diced tomatoes. Stir in the rice for the sauce (optional) and the cabbage for the sauce. Season with salt and pepper. Gently stir until combined, taking care not to break up the meatballs.
- Cover tightly with a lid or some aluminum foil and simmer for about 20 minutes or until the rice in the meatballs is cooked through.
- Serve on mashed potatoes or alone with the simmered cabbage and rice.
- Converted rice, like Uncle Bens, is a parboiled, long-grain rice that cooks quicker than a traditional rice. It is available in both white and brown.
- Italian Seasoning Spice Blend is a blend of spices sold on the spice aisle and not the salad dressing seasoning packet.
- The ½ cup of sauce will come from the 28-ounce can used for the sauce. The sauce will use the other 24-ounces of tomato sauce.