Ground beef meatballs glazed in bottled barbecue sauce, finished in the oven while rice steams on the stovetop. The sauce does the seasoning work, so you just roll and bake; dinner comes together in under forty minutes with minimal hands-on time.

Serves 2. 35 minutes, 12 at the stove.

About 1660 calories a serving, 96 g protein, 139 g carbohydrate, 76 g fat. From USDA figures for 90% of the ingredients; amounts are the recipe's.

Cook mode

1. Heat the oven to 400°F [200°C]. Mix 1 pound ground beef with 2 tablespoons minced onion, 1 clove minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon pepper in a bowl until combined. Roll into 12 meatballs and set on a rimmed sheet pan.
2. Bring 2 cups water or beef broth to a boil in a saucepan with 1 tablespoon butter and a pinch of salt. Stir in 1 cup rice, cover, and reduce heat to low; set a timer for 18 minutes and leave it undisturbed while the meatballs cook.
3. Pour 3/4 cup barbecue sauce over the meatballs and toss gently to coat. Bake for 20 minutes, shaking the pan halfway through, until the meatballs are cooked through and the sauce is caramelized.20 min
4. Divide the rice between two bowls and top with the meatballs and sauce. Serve at once.

Note Swap ground lamb or pork for the beef if you like. Leftovers keep refrigerated for three days; reheat gently with a splash of water. Serve with a side salad or steamed vegetables, or stretch the meal with an additional cup of rice.