Heat the meatballs over medium heat until boiling. Cover, reduce the heat to medium-low, and simmer until the rice is tender ...

Divide the mixture into approximately 24 round balls. Cover the meatballs and refrigerate until required. Meanwhile, make the tomato sauce. Heat the oil in a stainless steel saucepan. Add the ...

Tomato sauce – Adds color and flavor to the vegetarian lentil meatballs. We used Minute Brown Rice for convenience (no crunchy rice here!), but you can also make these vegetarian porcupine ...

They were fabulous – beef and pork meatballs flavoured with cinnamon and piment d’Espelette in an exquisite tomato sauce with green olives, haricot beans and bacon. I thought there might be ...

Add enough of the meatballs to fit in one layer without crowding, and brown on all sides, 5 to 8 minutes. Craig Lee for The New York Times Add marinara sauce to the pan and bring to a simmer ...