1-Combine 1.5 pounds of ground beef, 1 beaten egg, 1.5 teaspoons of Worcestershire sauce, 0.5 cup of uncooked long grain white rice, 3 minced garlic cloves, 1 teaspoon of Italian seasoning, 0.75 teaspoon of garlic powder, 0.5 teaspoon of onion powder, 1 teaspoon of sea salt, 0.25 teaspoon of freshly cracked black pepper, and 0.33 cup of water in a large bowl. Mix everything thoroughly and shape into meatballs about the size of a golf ball, using roughly 2 tablespoons of mixture for each to yield about 20 meatballs.

2-Heat 1 tablespoon of extra-virgin olive oil in a large nonstick skillet over medium-high heat. Brown the meatballs in a single layer, keeping them about 1 inch apart, for roughly 10 minutes while turning them to brown all sides. Once done, remove the meatballs and discard the grease.

3-In the same skillet, add the 28-ounce can of tomato sauce, 0.5 cup of chicken or beef stock, 1 teaspoon of Italian seasoning, 4 tablespoons of salted butter, 2 tablespoons of brown sugar, 2 teaspoons of Worcestershire sauce, 1 teaspoon of garlic powder, and 1 teaspoon of sea salt. Stir to combine everything well, then return the meatballs to the skillet and submerge them in the sauce.

4-Cover the skillet and simmer on low heat for 45 to 50 minutes. This allows the rice inside the meatballs to cook fully and become tender. Keep an eye on it to ensure the sauce doesn’t thicken too much.

5-Serve the meatballs family-style alongside options like cooked pasta, mashed potatoes, or rice. Garnish with chopped parsley or basil if you want to add a fresh touch.