1-First Step: In a large bowl, combine the ground beef, beaten egg, Worcestershire sauce, uncooked long grain white rice, minced garlic, Italian seasoning, garlic powder, onion powder, sea salt, freshly cracked black pepper, and water. Mix well until the mixture looks evenly combined.

2-Second Step: Form the mixture into golf ball-sized meatballs (about 20 total). Try to keep them similar in size so they cook evenly.

3-Third Step: Heat the extra-virgin olive oil in a large nonstick skillet over medium-high heat. Once the oil is hot, place the meatballs in a single layer, about 1 inch apart.

4-Fourth Step: Cook until browned all over, about 10 minutes. Browning adds flavor, and the nonstick surface helps because the meatballs are looser from the water and rice.

5-Final Step: Transfer meatballs to a plate and discard grease. Return the skillet to medium heat and add the tomato sauce, chicken or beef stock, Italian seasoning, salted butter, brown sugar, Worcestershire sauce, garlic powder, and sea salt. Stir to combine, add the meatballs back to the sauce, then coat them well. Cover and simmer on low heat for 45 to 50 minutes, until the rice inside is tender. Serve family-style with pasta, mashed potatoes, or rice, and garnish with minced parsley or basil.