These meatballs come already seasoned and cooked, so dinner is done in thirty minutes. The rice catches their spice and colour while the meatballs warm through, making a complete meal in one pan that tastes like you spent the afternoon cooking.

Serves 2. 30 minutes, 8 at the stove.

About 810 calories a serving, 22 g protein, 134 g carbohydrate, 21 g fat. From USDA figures for 100% of the ingredients; amounts are the recipe's.

Cook mode

1. Dice 1 small onion and mince 2 cloves garlic. Heat 2 tablespoons oil in a wide pan over medium-high heat and cook the onion until it softens, about three minutes, stirring now and then.
2. Add the garlic and stir for 30 seconds until fragrant. Pour in 14 ounces canned crushed tomatoes and 3/4 cup rice, scraping up any browned bits from the bottom of the pan.
3. Stir once, add 1 1/2 cups water, and bring to a simmer. Season with salt and pepper. Nestle the meatballs from the package into the rice, cover, and reduce heat to medium-low.
4. Cook covered for 22 minutes, until the rice is tender and the liquid is nearly absorbed. Taste and adjust seasoning if needed.22 min

Note Swap the rice for pasta if you prefer; reduce the water to 1 1/4 cups and follow the package timing. Leftovers keep in the fridge for three days. Serve with a green salad or sautéed greens on the side to cut the richness of the meatballs.