Stuffed Cabbage Meatballs

---

Stuffed Cabbage Meatballs (No Cabbage or Peppers Needed!)

Ingredients:

• 1 lb ground beef (or half beef, half pork)
• 1/2 cup uncooked white rice
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1 egg
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp smoked paprika (optional)
• 1 tbsp parsley (fresh or dried)

For the sauce:

• 1 (15 oz) can tomato sauce
• 1 (14.5 oz) can diced tomatoes (undrained)
• 2 tbsp tomato paste
• 1 tbsp brown sugar (or a drizzle of honey)
• 1 tbsp Worcestershire sauce
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 cup water or beef broth

---

Instructions:

1. Make the meatballs:
   In a large bowl, mix together ground meat, rice, onion, garlic, egg, salt, pepper, paprika, and parsley. Form into golf ball–sized meatballs.

2. Brown (optional):
   In a large skillet or Dutch oven, heat a little oil over medium heat and brown the meatballs on all sides. This adds flavor, but you can skip it for a softer texture.

3. Make the sauce:
   In a separate bowl, whisk together tomato sauce, diced tomatoes, tomato paste, brown sugar, Worcestershire, salt, pepper, and broth.

4. Combine & simmer:
   Pour the sauce over the meatballs in the skillet or transfer everything to a large pot. Cover and simmer gently over low heat for 45–60 minutes, stirring occasionally.
   (Or bake covered at 350°F for 1 hour.)

5. Serve:
   Spoon meatballs and sauce over mashed potatoes, buttered noodles, or white rice.

---

💡 Tip: If your mom’s version was on the sweeter side, add a spoonful of ketchup or a pinch of brown sugar to the sauce — that’s a classic “grandma” touch.

---