Finely chop the parsley, peel and dice the onion and garlic. For the meatball mixture, combine garlic, onion, half of the chopped parsley, ground meat, rice, 100 ml of milk (you can serve the remaining milk alongside the meal), Worcestershire sauce, a pinch of cayenne pepper (spicy!), and salt in a bowl.

Form the mixture into golf ball-sized meatballs. Heat olive oil in a pan and brown the meatballs on all sides. Transfer the meatballs to a baking dish (but don’t place it in the oven just yet). Meanwhile, preheat the oven to 200°C

In a pot, mix together crushed tomatoes, vegetable broth, a glass of water, and season with Mediterranean herbs, salt, pepper, and sugar.

Bring the sauce to a boil and pour it over the meatballs in the baking dish.

Cover the dish with a lid or foil. Bake in the oven for 30-40 minutes, or until the rice is tender. Remove the cover and bake for an additional 10-15 minutes until the sauce thickens.

Serve the meatballs hot and sprinkle with the remaining parsley for garnish. Enjoy!