Servings
Makes 30 1-ounce Meatballs
These Italian rice meatballs are a delicious (and gluten-free!) departure from the usual breadcrumb-bound version. The cooked rice adds unexpected texture and helps keep the meatballs incredibly moist and tender. We're using Santee rice, a Carolina heirloom variety with delicate grains that blend seamlessly into the mix. However, this recipe works well with our Brown rice or any White House Farms variety you have on hand. After browning, the meatballs get a gentle simmer in marinara sauce, soaking up all that rich tomato flavor. They're perfect served over pasta or rice, tucked into a sub, or simply scooped up with crusty bread. Make a big batch—they keep in the fridge for up to 3 days and freeze beautifully for up to a month.
Ingredients
- 1 cup cooked White House Farms Rice varietal, at room temperature
¼ cup whole milk
- 1 pound ground beef (80/20)
½ pound mild Italian pork sausage, removed from casing
½ cup (1 ounce) grated Parmesan cheese
- 1 large egg, beaten
- 2 teaspoons minced garlic
¼ cup finely chopped fresh parsley
- 1 teaspoon dried oregano
- 2 teaspoons coarse kosher salt
½ teaspoon black pepper
- 1 tablespoon olive oil Marinara sauce, to serve
- Pasta, rice, or crusty bread, to serve
Directions
In a large mixing bowl, combine the cooked rice with milk and let it sit for 5 minutes to soften slightly. Add the ground beef, sausage, beaten egg, Parmesan, garlic, parsley, oregano, salt, and pepper. Mix gently with your hands until just combined— don’t overmix or the meatballs may be tough.
Scoop into 1-ounce portions, about 1½-inches each, then roll gently between your hands to smooth.
To pan-fry, heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the meatballs (in batches if necessary to avoid overcrowding), turning carefully to brown all sides, about 6-8 minutes total.
Finish by simmering gently in your favorite marinara sauce for about 10 minutes. Serve over pasta, rice, or with crusty bread.
