Texas Meatballs and Rice Recipe

Ingredients:

- For the Meatballs -

  - 1 pound ground beef

  - 1/2 cup breadcrumbs

  - 1 large egg

  - 1/4 cup onion, finely chopped

  - 1 teaspoon garlic powder

  - 1 teaspoon chili powder

  - 1/2 teaspoon smoked paprika

  - 1/2 teaspoon salt

  - 1/4 teaspoon black pepper

- For the Sauce:

  - 1 cup barbecue sauce (preferably Texas style)

  - 1/2 cup ketchup

  - 2 tablespoons Worcestershire sauce

  - 1 tablespoon apple cider vinegar

  - 1 tablespoon brown sugar

  - 1 teaspoon hot sauce (optional, adjust to taste)

- For the Rice:

  - 1 cup long-grain white rice

  - 2 cups chicken broth or water

  - 1 tablespoon butter

  - 1/2 teaspoon salt

Servings:

- Makes 4 servings

Instructions:

1. Prepare the Meatballs:

   - Preheat oven to 400°F (200°C).

   - In a large bowl, combine ground beef, breadcrumbs, egg, onion, garlic powder, chili powder, smoked paprika, salt, and black pepper. Mix until just combined.

   - Shape the mixture into 1-inch meatballs (about 20-24 meatballs).

   - Place meatballs on a baking sheet lined with parchment paper. Bake for 15-20 minutes or until browned and cooked through (internal temperature should reach 160°F or 71°C).

2. Make the Sauce:

   - In a medium saucepan, combine barbecue sauce, ketchup, Worcestershire sauce, apple cider vinegar, brown sugar, and hot sauce (if using).

   - Cook over medium heat, stirring occasionally, until the sauce thickens slightly, about 5-7 minutes.

   - Add the cooked meatballs to the sauce, stirring to coat evenly. Simmer on low heat for 5 minutes.

3. Prepare the Rice:

   - In a medium saucepan, bring chicken broth or water, butter, and salt to a boil.

   - Stir in the rice, reduce heat to low, cover, and simmer for 15-20 minutes or until the rice is tender and liquid is absorbed. Fluff with a fork.

4. Serve:

   - Spoon the meatballs and sauce over the cooked rice.

   - Serve hot and enjoy!

Notes:

- For a spicier kick, increase the hot sauce or add a pinch of cayenne pepper to the meatballs.

- You can also cook the meatballs on a skillet over medium heat if preferred, turning occasionally until browned on all sides and cooked through.

- Leftovers can be refrigerated for up to 3 days and reheated.