Photography TANGO | Food Styling Éric Régimbald | Prop Styling Caroline Simon

  • Prep time 15 minutes
  • Total time 1 hour & 30 minutes
  • Portion size 4 servings
  • Credits : Canadian Living Magazine



Preheat oven to 350°F. In large bowl, combine beef, rice, egg, onion, garlic and herbes de Provence; season with salt and pepper. Mix just until combined. Using your hands, form about twenty 1 1/2-inch balls; place 1/4 inch apart in 9- x 13-inch baking dish.

In separate bowl, stir passata with beef broth, Worcestershire sauce, brown sugar and garlic powder until combined; season with salt and pepper. Pour over meatballs. Cover dish fairly tightly with foil. Bake until rice is tender, 1 hour to 70 minutes. Garnish with chopped fresh parsley and serve with steamed rapini, if desired.

Nutritional facts Per serving: about

  • Iron 4.4 mg
  • Fibre 2 g
  • Sodium 500 mg
  • Sugars 15 g
  • Protein 32 g
  • Calories 365
  • Total fat 14 g
  • Cholesterol 105 mg
  • Saturated fat 5 g
  • Total carbohydrate 27 g
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