Savory Russian Meatballs in Tomato Sauce

Rinse 1/2 cup white rice and add it to a saucepan with 1 cup of water. Bring it to a boil, then reduce the heat to low, cover with a lid, and let it simmer until all the water is absorbed. The rice should be cooked only halfway through. Allow it to cool.

In a mixing bowl, combine the cooled rice, ground beef, and half of the grated onion. Season with 1/2 teaspoon sea salt and black pepper, mixing well to combine everything.

Shape the mixture into meatballs, about the size of a golf ball.

In a large heavy-bottomed skillet, mix the tomato sauce, minced garlic, remaining grated onion, remaining 1/2 teaspoon sea salt, and dried basil. Bring to a boil, then reduce the heat to medium-low and let it simmer for 5-7 minutes (stir occasionally).

Add the meatballs to the skillet, cover with the lid, and cook for 20 minutes over medium heat, turning the meatballs every 5 minutes to ensure even cooking.