This is an incredibly simple but delicious recipe from my mother. It's easy to scale it up for company or down for just yourself - but these are great left over, so don't scale it down too much! I've made a couple of corrections after getting CraftScout's feedback. :)
- Mix ground beef, diced onion, eggs, and rice; form into balls roughly 1.5 - 2 inches in diameter.
- Over medium heat, brown meatballs in large skillet or saucepan (large enough to hold meat and tomato juice).
- Add tomato juice and season with salt and pepper (or other seasonings if you like); reduce heat and cover pan.
- Simmer until juice has cooked down to a thick sauce (between 35 - 60 minutes), turning meatballs occasionally.