In a large bowl, combine the ground beef, uncooked rice, chopped onion, garlic powder, salt, pepper, and Worcestershire sauce. Mix until well combined; the texture should be somewhat sticky, easily holding together.

Using your hands, shape the mixture into 1-inch diameter meatballs. Be sure not to compact them too tightly; a gentle touch creates a lighter texture.

In a large, heavy-bottomed cast iron skillet over medium heat, brown the meatballs on all sides until they develop a crispy crust—about 4-5 minutes.

Gently add the tomato sauce and water to the skillet, stirring carefully to coat the meatballs. You want them to be submerged in the delicious sauce.

Bring the mixture to a simmer, cover, and let it cook for about 30-40 minutes. You’ll know they’re ready when the rice is fully cooked through, and the meatballs are tender and moist.

Serve the meatballs over creamy mashed potatoes or alongside warm, crusty bread to soak up the rich sauce.