Classic Baked Meatballs with Rice

Delicious, lighter meatballs! Fragrant and wonderfully tender!

Angel

Recipe author

Composition / ingredients

Servings:

Pork

400

Rice

Water (for cooking the rice)

Onion (1 large onion)

150

Eggs

Parsley (a couple of sprigs, to taste)

Salt

Pepper

Vegetable oil

Basil (one sprig of fresh basil, to taste; skip it if you'd rather leave it out)

Water

700

Tomato paste

Sour cream (you can swap in heavy cream if you like)

250

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 24 % 5 g

Fats 33 % 7 g

Carbohydrates 43 % 9 g

116 kcal

GI: 11 / 89 / 0

Cooking method

Step 1:

Today we're making delicious, light classic meatballs baked in the oven with rice! Gather your ingredients. You can swap the sour cream for heavy cream, and use whatever meat you like — I'm using lean pork.
Step 2:

First, rinse the rice well under several changes of water, cover with water at a 1:2 ratio, and set it to cook. Ten minutes at a simmer is plenty.
Step 3:

Now make the meat mixture. You can grind the meat in a meat grinder, or do what I do and use a food processor with the metal blade. Cut the onion into chunks and the meat into small pieces, add a couple of sprigs of parsley — I also tossed in a sprig of fresh purple basil, though you can leave the herbs out — and process it all together.
Step 4:

Here's the lovely ground meat you'll end up with.
Step 5:

In a bowl, combine the ground meat, cooked rice, and two eggs. Season with salt and pepper to taste — I also added a little ground bay leaf.
Step 6:

Mix the meat thoroughly and let it rest for 10-15 minutes so the flavors come together. Meanwhile, heat the oven to 350°F (180°C).
Step 7:

Take the baking dish you'll use for the meatballs and lightly grease it with oil. With damp hands, roll the mixture into balls and pack them into the dish snugly.
Step 8:

Make the sauce: whisk together the tomato paste, sour cream, and water.
Step 9:

Pour the sauce over the meatballs and place the dish on the middle rack. Bake for 30-40 minutes, adjusting for your own oven. No need to cover the dish. Once they're done, let them sit in the turned-off oven for another 5-7 minutes.
Step 10:

And here are the fragrant, delicious meatballs!
Step 11:

These meatballs are great on their own with fresh vegetables, and they go beautifully with potatoes too. So tasty!
Step 12:

Enjoy!

Tip: for rice dishes that turn out great every time, check out our guide on choosing rice and the secrets of cooking it.
Keep in mind that ovens vary. Your temperature and baking time may differ from what's listed here. For reliable baked dishes, take a look at our notes on how ovens behave.
Every oil is only good up to a certain point — its smoke point, where it starts to burn and form harmful compounds. For guidance on choosing frying temperatures and the best oils for the job, see our separate guide.