Meatballs with gravy "Hedgehogs"

Ingredients:

• 450 g ground beef, preferably 20% fat
• 1 large egg, lightly beaten
• Half a small onion, finely diced
• 0.5 cups long-grain white rice
• 1 tbsp chopped parsley + extra for serving
• 1 teaspoon Italian seasoning
• 0.5 tsp garlic powder
• 2 tbsp. l. olive oil
• 1 can (800 g) of tomato puree
• 1/4 cup ketchup

Preparation:

1. Preheat oven to 175°C.
2. In a large bowl, combine the ground beef, egg, onion, rice, parsley, 1/2 teaspoon Italian seasoning, 1/4 teaspoon garlic powder, 1 teaspoon salt, and a pinch of freshly ground black pepper with your hands until evenly distributed. Form the meat mixture into 24 balls (each about 2 heaping tablespoons, 1 inch in diameter).
3. In a large oven-safe skillet, heat the olive oil over medium-high heat. When it begins to shimmer, add the meatballs and cook until browned on all sides, 1 to 2 minutes per side. Reduce the heat to medium, then add the tomato puree, ketchup, the remaining 1/2 teaspoon Italian seasoning, the remaining 1/4 teaspoon garlic powder, 1/2 teaspoon salt, and a few grinds of freshly ground black pepper to coat the meatballs well.
4. Cover tightly and transfer the pan to the oven. Bake until the meatballs are cooked through, the rice is tender, and the sauce has reduced slightly, about 50 minutes. Carefully remove the pan from the oven and sprinkle with chopped parsley.