Pam's Rice Meatballs

Recipe by foxfyre

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. :)

Top Review by CraftScout

These were yummy! I have to say, though, that you really need to make these on the smaller side. I tried 3 inch ones, and they fell apart, but the 1 and a half to 2 inch ones held up fine in the pan. Also, I would suggest using a non-stick pan if you have one big enough. With the nonstick pan I was able to gently shake the meatballs to turn them. We all like the flavor of the meatballs a lot, but the sauce (while nice and thick) could have used some seasoning for our tastes. Overall good recipe! Thanks.

Ingredients Nutrition


  1. Mix ground beef, diced onion, eggs, and rice; form into balls roughly 1.5 - 2 inches in diameter.
  2. Over medium heat, brown meatballs in large skillet or saucepan (large enough to hold meat and tomato juice).
  3. Add tomato juice and season with salt and pepper (or other seasonings if you like); reduce heat and cover pan.
  4. Simmer until juice has cooked down to a thick sauce (between 35 - 60 minutes), turning meatballs occasionally.

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a