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Beef and Rice Meatballs in Tomato Sauce (Skillet)

A tasty, budget-friendly dish for weeknights and parties, for the whole family. For these skillet beef-and-rice meatballs in tomato sauce, I like to use pure ground beef rather than a pork blend, with nothing added. You can also work some onion into the mix — sauté it with the carrot — to make the meatballs even juicier.

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Beef meatballs with rice in a frying pan
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Beef meatballs with rice in a frying pan
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 27 % 8 g
Fats 40 % 12 g
Carbohydrates 33 % 10 g
172 kcal
GI: 20 / 80 / 0

Cooking method

  1. Step 1:

    Step 1

    How do you make beef-and-rice meatballs in tomato sauce in a skillet? Gather your ingredients. You'll need: ground beef (with nothing added), rice, carrot, parsley, vegetable oil, paprika, ground black pepper, and salt.

  2. Step 2:

    Step 2

    Wash, peel, and grate the carrot on the coarse side of a box grater.

  3. Step 3:

    Step 3

    Sauté the carrot in 1 tbsp of vegetable oil until soft, about 3 minutes, stirring constantly.

  4. Step 4:

    Step 4

    Rinse the rice thoroughly. Put it in a saucepan, add 200 ml of water, bring it to a boil, and cook until half done, about 10 minutes, stirring now and then. Then drain it in a colander and let it cool.

  5. Step 5:

    Step 5

    Now for the tomato sauce. You'll need tomato paste, water, and sugar.

  6. Step 6:

    Step 6

    Combine the tomato paste with the sugar and water and stir until smooth. The sugar balances the acidity of the tomato paste.

  7. Step 7:

    Step 7

    Wash, dry, and finely chop the parsley.

  8. Step 8:

    Step 8

    In a deep bowl, combine the ground beef, rice, sautéed carrot, and parsley. Add salt, pepper, and paprika.

  9. Step 9:

    Step 9

    Mix everything thoroughly.

  10. Step 10:

    Step 10

    With damp hands, roll the mixture into evenly sized meatballs about the size of a walnut or a little larger.

  11. Step 11:

    Step 11

    Heat the remaining vegetable oil in a skillet and brown the meatballs on all sides until golden.

  12. Step 12:

    Step 12

    Pour the tomato sauce into the skillet. Simmer the meatballs over low heat, covered, for about 10 minutes. Then turn them over and simmer for another 10 minutes.

  13. Step 13:

    Step 13

    Serve the meatballs with any side dish except rice, since there's already rice in the meatballs. I served them with boiled green beans, and it was delicious. Enjoy!

  • You can swap the tomato paste for canned tomatoes in their juice, fresh tomatoes, or ketchup.
  • Important! The wrong pan can ruin even the best recipe. For all the details on choosing the perfect skillet for different dishes, see our guide.

Caloric content of the products possible in the composition of the dish

  • Raw wild rice - 353  kcal/100g
  • Brown raw rice - 360  kcal/100g
  • Boiled brown rice - 119  kcal/100g
  • White fortified raw rice - 363  kcal/100g
  • Fortified boiled white rice - 109  kcal/100g
  • White rice, steamed, with long grains raw - 369  kcal/100g
  • Steamed white rice, boiled with long grains - 106  kcal/100g
  • Instant dry rice - 374  kcal/100g
  • Instant rice, ready to eat - 109  kcal/100g
  • Fig - 344  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Parsley greens - 45  kcal/100g
  • Granulated sugar - 398  kcal/100g
  • Sugar - 398  kcal/100g
  • Vegetable oil - 873  kcal/100g
  • Tomato paste - 28  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Paprika - 289  kcal/100g
  • Ground beef - 254  kcal/100g

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