Porcupine Meatballs with Buttered Green Beans

Steps

Every amount is written into the step where you use it.

!Steps marked like this need your attention — stay close so nothing burns.

Porcupine Meatballs in Tomato Sauce

1. Grate half the yellow onion on the fine side of a box grater and finely dice the remaining half; mince the 3 garlic cloves. 5 min
2. In a large bowl, combine 1½ lb ground beef, ½ cup uncooked long-grain white rice, the grated onion half, 1 minced garlic clove, 1 beaten egg, 1 tablespoon Worcestershire sauce, 1 teaspoon kosher salt, ½ teaspoon black pepper, and ½ teaspoon garlic powder; mix until just combined, then roll into 16 equal meatballs (about 1½ inches each). 8 min
3. Heat 1 tablespoon olive oil in a large, deep skillet or Dutch oven over medium-high heat. 2 min
4. Timing-sensitive step. Sear the meatballs in the hot oil, turning every 1–2 minutes, until browned on all sides, about 6 minutes total; transfer to a plate. 6 min
5. Timing-sensitive step. Reduce heat to medium and sauté the diced onion in the same pan until softened, about 3 minutes, then add the remaining 2 minced garlic cloves and cook 30 seconds more. 4 min
6. Stir in 2 tablespoons tomato paste and cook 1 minute until it darkens slightly, then pour in the 28-oz can of crushed tomatoes and 1 cup beef broth. 2 min
7. Stir in ½ teaspoon dried oregano and ½ teaspoon dried basil along with 1 teaspoon brown sugar.
8. Nestle the seared meatballs back into the sauce, bring to a gentle simmer, then cover and cook on low heat for 35 minutes, until the rice is fully cooked and poking through the meatballs. 35 min
9. Uncover, taste the sauce and adjust salt if needed, then ladle meatballs and sauce into bowls and garnish with 2 tablespoons chopped fresh flat-leaf parsley (optional). 2 min

Buttered Garlic Green Beansside

1. Trim the stem ends from 1 lb fresh green beans and thinly slice 2 garlic cloves. 4 min
2. Bring a large pot of salted water to a boil, add the green beans, and cook 4 minutes until just tender-crisp. 7 min
3. Drain the beans and immediately transfer to a bowl of ice water for 2 minutes to stop cooking, then drain again and pat dry. 2 min
4. Timing-sensitive step. Melt 2 tablespoons unsalted butter in the now-empty pot over medium heat, add the sliced garlic, and cook, stirring, until fragrant and just golden at the edges, about 2 minutes. 2 min
5. Add the drained green beans, ½ teaspoon kosher salt, and ¼ teaspoon black pepper; toss to coat and heat through for 1 minute, then squeeze over 1 teaspoon fresh lemon juice (optional) and serve immediately. 2 min