Ingredients
Meatballs
- 1 1/2 cups cooked, cooled wild grain rice blend, *See note
- 2 pounds 80/20 ground beef
- 1 XL Egg
- 1/2 medium onion, minced
- 1 tablespoon minced garlic
- 1 teaspoon parsley
- 1 teaspoon oregano
- 1/2 teaspoon basil
- 1 teaspoon kosher salt
- 3/4 teaspoon black pepper
- 2 slices of bread, torn
- 1/4 cup milk
Sauce
- 1 23 ounce can condensed tomato soup
- 1 cup beef stock or water
- 8 ounces RedPack tomato paste
- 1 teaspoon garlic powder
- 1 teaspoon parsley
- 1/2 teaspoon basil
- 1/2 teaspoon kosher salt
- 1/2 teaspoon black pepper
Instructions
Make the Sauce
- Preheat the oven to 350F. In a bowl, add all sauce ingredients and whisk to combine. Set aside.
Make the Meatballs
- In a small bowl add the bread and milk and gently press down. Allow to soak for ~5 minutes.
- In a large bowl add the rest of the meatball ingredients. Add the panade mixture (milk and bread) to the bowl. Without overworking the mixture, gently mix just to combine. The mixture should be wet but hold a shape when you form it into a ball. Scoop enough meat mixture to form a 2” round ball (I use a large cookie scoop to measure out my meatballs). Wet your hands and shape. Damp hands are a trick to keeping the mixture from sticking to your hands! *See post for freezing instructions.
- Place the meatballs in a 3-4 quart baking dish or 9×13” baking pan. They can touch. Repeat until all of the meatballs are shaped and in a pan. If necessary, use 2 pans if you do not have a large enough pan.
Assemble and Bake
- Pour the mixture over top of the meatballs. Cover the meatballs with foil and bake for 30 minutes. Carefully remove the cover and bake for another 20-25 minutes or until the internal temperature reads 165F.
- Remove from the oven and allow to cool for a few minutes before plating.
- Store leftovers in a lidded container in the fridge for up to a week.
Notes
If you don’t have wild grain rice, you can use cooked long grain white or brown rice.
