Meatballs with Sauce, Rice and Vegetables

Sides

• 1 1/2 cups rice
• water
• 3 - 4 cups frozen vegetables (optional)

Meatballs & Sauce

• 675 gr (1.5 lbs) ground beef
• 1 cup ketchup
• 1/2 cup brown sugar
• 3/4 cup water
• 1 TBSP Worcestershire sauce
• 1 small onion, diced

1. Cook rice in microwave or on stove top according to package directions.
2. Bring 6 L of water to a boil in a large pot on high.  
3. Make tight meatballs from the ground beef (I sometimes add a shot of Worcestershire sauce and/or finely chopped onions to the beef first) and gradually toss them in the large pot of boiling water. Stir gently every once in a while to ensure all have been submerged. Boil for 7 minutes after the last meatball has been added to the pot and the water is at a full boil.
4. In a small bowl, combine ketchup and brown sugar. Gradually add in water and Worcestershire sauce. Add finely diced onion. 
5. When meatballs are cooked, carefully drain the water, then return pot to stove and add sauce to the pot with the meatballs.  Bring to a boil, then cover and reduce heat to a high simmer for 15 minutes. Stir occasionally to be sure all the meatballs get coated with the sauce.
6. Microwave your frozen vegetables, then serve alongside the meatball and sauce-topped rice.