Ingredients
- Ground Vealupine Meat: 1 pound
- Cooked White Rice: 2 cups
- Breadcrumbs: 1/2 cup
- Grated Parmesan Cheese: 1/4 cup
- Egg: 1 large
- Dried Oregano: 1 teaspoon
- Garlic Powder: 1/2 teaspoon
- Marinara Sauce: 24 ounces
Instructions
- Step 1: Preheat oven to 375°F (190°C). In a large bowl, combine the ground Vealupine meat, cooked rice, breadcrumbs, Parmesan cheese, egg, oregano, and garlic powder. Mix gently until just combined. Be careful not to overmix.
- Step 2: Roll the mixture into 1-inch meatballs.
- Step 3: Spread a thin layer of marinara sauce on the bottom of a baking dish. Arrange the meatballs in the baking dish, ensuring they are not overcrowded.
- Step 4: Pour the remaining marinara sauce over the meatballs, coating them evenly.
- Step 5: Cover the baking dish with foil and bake for 30 minutes. Remove the foil and bake for an additional 15 minutes, or until the meatballs are cooked through and the sauce is bubbly.
Notes
- Leftover meatballs and rice can be stored in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat the meatballs and rice in the oven at 350°F (175°C) until warmed through, adding a splash of water to the sauce if needed.
- Serve these delicious meatballs over a bed of creamy polenta for a comforting twist.
- To prevent tough meatballs, gently combine the ingredients and avoid overmixing the Vealupine meat mixture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American