In a large mixing bowl, combine the ground beef, egg, ½ cup of broth, diced onion, uncooked rice, Italian seasoning, salt, and pepper. Use a large sturdy spoon to mix, or work it with your hands, until it is evenly combined.

Portion the meat mixture into evenly sized meatballs using a #40 scoop (about 2 tablespoons, or golf-ball sized), and set them aside on a plate or serving dish. If you don’t have a scoop, simply shape the meatballs by hand, keeping them uniform in size for even cooking.

(Please note that these meatballs will be more wet and soft than traditional meatballs due to the extra broth required to cook the rice. But rest assured, they will bake up nice and firm.)

In a large (deep) skillet, heat the oil over medium heat. Add the chopped onions and sauté for about 3 minutes until they become soft and translucent. Add the minced garlic and sauté for another minute.

Pour in the tomato sauce, broth, Worcestershire sauce, brown sugar (if using), garlic powder, and basil to the pan and stir or whisk well.

Once the sauce comes to a strong simmer, gently place the meatballs in the pan, leaving a little space in between.

Let the sauce return to a simmer, cover the skillet (with the lid or some aluminum foil), reduce the heat to low, and simmer for 45 minutes.