1/2cupshredded cheeseI used a Mexican cheese blend
8ouncetomato sauce
1tablespoonWorcestershire sauce
1/4teaspoongranulated garlic or garlic powder
1/4teaspoononion powder
1/2teaspoonkosher salt
14teaspoonfreshly ground black pepper
1teaspooncrushed red pepper flakes
3/4teaspoonItalian seasoning
1teaspoonolive oil
Instructions
Preheat the oven to 350 degrees. In a skillet over medium high heat, warm a small drizzle of olive oil. Add the diced peppers and onions. Saute for a few minutes, until they are softened. Remove from the heat. Stir together the tomato sauce, Worcestershire and all of the spices then set aside.
Place the ground beef in a large mixing bowl and use a wooden spoon to break up the meat. Add theĀ rice, onion and pepper mixture, panko, egg and cheese. Add about 1/2 of the tomato sauce mixture and stir gently with a wooden spoon. Mix lightly with your hands to combine well without over mixing.
Using a 1" scoop (for small bite-size meatballs) or a 1 1/2" scoop (for larger ones) place the meatballs on the baking sheet. Round with your hands to smooth out each meatball. (If your meatballs are cracking, wet your hands to help smooth them.) I usually drop a scooped portion into one hand and smooth it gently before placing them on the trays.
Bake the small meatballs for 15-16 minutes, larger ones for 20-25 minutes depending on size. Remove from the oven and cover to keep warm. Serve with the remaining tomato sauce drizzled on top or as a dip. Enjoy!