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Saucy meatballs are a go-to comfort food, and tonight we’re giving them a delicious twist. Golden raisins, mixed into the beef along with garlic and parsley, add pops of sweetness, while Castelvetrano olives (a green Sicilian variety) liven up the tomato sauce with their pleasantly salty, buttery flavor. To accompany the meatballs, we’re serving creamy brown rice and quick-braised broccoli—lightly browned, then simmered in liquid until tender.

Ethan Mick

with Creamy Rice & Broccoli

Meatballs & Tomato Sauce

Ground Beef

Cage-Free Farm Egg

Brown Rice

8-Ounce Can Tomato Sauce

Garlic

Broccoli

Parsley

Fromage Blanc

Golden Raisins

Castelvetrano Olives

Panko Breadcrumbs

Crushed Red Pepper Flakes

Ingredients

Wash and dry the fresh produce. Cut off and discard the bottom ½ inch of the broccoli stem. Cut the broccoli into small pieces. Finely chop the parsley leaves and stems. [Peel](#) and [finely chop](#) the garlic; using the flat side of your knife, smash until it resembles a paste (or use a zester). [Using the flat side of your knife, smash the olives; remove and discard the pits](#), then roughly chop.

Prepare the ingredients:

In a small pot, combine the **rice**, **a big pinch of salt**, and **1 cup of water**. Heat to boiling on high. Once boiling, cover and reduce the heat to low. Cook 21 to 23 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat; fluff the cooked rice with a fork. Cover and set aside in a warm place.

Cook the rice:

While the rice cooks, in a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the **broccoli**; season with salt and pepper. Cook, stirring occasionally, 6 to 7 minutes, or until lightly browned and slightly softened. Add **¼ cup of water** and cook, stirring occasionally, 5 to 6 minutes, or until softened and the water has cooked off. Transfer to a bowl and set aside in a warm place. Wipe out the pan.

Cook the broccoli:

While the broccoli cooks, in a large bowl, combine the **ground beef**, **raisins**, **breadcrumbs**, **egg**, **half the parsley**, and **half the garlic paste**; season with salt and pepper. Gently mix until just combined. Using your hands, form the mixture into 10 to 12 equal-sized meatballs. Transfer to a plate.

Form the meatballs:

While the rice continues to cook, in the same pan, heat a drizzle of olive oil on medium-high until hot. Add the **meatballs** and cook, turning occasionally, 4 to 6 minutes, or until browned. Add the **olives**, **remaining garlic paste**, and **as much of the red pepper flakes as you’d like**, depending on how spicy you’d like the dish to be. Cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the **tomato sauce** and **¼ cup of water** (be careful, as the liquid may splatter); season with salt and pepper. Cook, stirring occasionally and spooning the sauce over the meatballs, 4 to 6 minutes, or until the sauce is slightly thickened and the meatballs are cooked through. (If the sauce seems dry, add up to 2 tablespoons of warm water to achieve your desired consistency.) Turn off the heat; season with salt and pepper to taste.

Cook the meatballs & make the sauce:

Add the **cooked broccoli** and **fromage blanc** to the pot of **cooked rice**. (If the rice seems dry, stir in 1 tablespoon of water.) Stir to combine and season with salt and pepper to taste. Divide the finished rice and **cooked meatballs and sauce** between 2 dishes. Garnish with the **remaining parsley**. Enjoy!