Prepare the aromatics: Peel and finely dice half the onion (about 3/4 of the onion will be used for the rice — reserve 1/2 for the rice and 1/2 for the meatballs). Mince 1 clove garlic for the meatballs and finely slice the remaining 2 cloves for the rice. Finely grate or mince the onion reserved for the meatballs. Doing this ahead keeps the assembly quick and ensures even distribution of flavors in the meatballs and rice.

Make the meatball mix: In a medium bowl combine the ground beef, grated onion (from step 1), minced garlic, egg, flour, 1 tsp kosher salt and 1/2 tsp black pepper. Mix gently with your hands or a fork until just combined — avoid over-mixing so the meatballs stay tender; vigorous mixing develops gluten and compresses the meat, producing dense meatballs. The flour and egg act as binders so the meatballs hold shape without breadcrumbs.

Portion and shape the meatballs: With lightly oiled hands, portion the mixture into 12 equal meatballs (about 1.5 oz / 42 g each). Roll them gently to form smooth balls — pressing too hard will compact them. Chilling the formed meatballs for 10 minutes in the fridge helps them keep their shape when they hit the hot pan.

Caramelize the onion for the rice: In a medium saucepan over medium heat add 2 tbsp butter. When the butter foams, add the sliced onion and a pinch of salt. Cook, stirring every few minutes, until the onion is deep golden and sweet — about 12–15 minutes. Caramelizing releases the onion’s natural sugars and adds a rich background flavor to the rice that lifts the whole dish.

Toast the rice: Push the caramelized onion to the side, add the remaining 1 tbsp butter to the saucepan and add the dry rice. Toast the rice, stirring, for 2–3 minutes until the grains smell nutty and become translucent at the edges. Toasting coats the grains with butter and mildly denatures surface starch — this helps keep the cooked rice fluffy rather than sticky.

Add aromatics and liquid: Stir the sliced garlic into the rice/onion, then add 3 cups water and 1 tsp salt (reduce if using table salt). Bring to a gentle boil, then reduce to a low simmer and cover tightly. Cook undisturbed for 15 minutes, then remove from heat and let rest, covered, for 10 minutes. Cooking undisturbed lets steam finish the rice evenly so the grains remain separate.

Sear the meatballs: While the rice simmers, heat a large skillet over medium-high heat with 1 tbsp olive oil and the reserved 1 tbsp butter. Once the fat is shimmering and the butter solids start to brown slightly, add the meatballs spaced apart so they don’t crowd the pan (do this in two batches if needed). Sear without moving them for 2–3 minutes per side until a deep brown crust forms. Searing at high heat creates Maillard reaction crusts that add savory complexity and texture.

Finish meatballs gently: After searing all sides (about 6–8 minutes total per batch), lower the heat to medium-low, add a splash (2 tbsp) of water to the pan and cover for 4–5 minutes to finish cooking through. The brief steam finish cooks the interior without drying them — you want the center to be just cooked through (internal temp ~160°F / 71°C for ground beef).

Fluff the rice and season: Uncover the rice, fluff gently with a fork to separate grains. Taste and adjust seasoning with additional salt and up to 1/4 tsp freshly ground black pepper. Fork-fluffing avoids crushing the grains and releases steam so the rice stops cooking and doesn’t get gummy.

Plate and finish: Spoon a generous portion of garlic-butter rice onto warm plates, top with 3 meatballs each, and drizzle any buttery pan juices over the meatballs and rice. Finish with a few turns of freshly ground black pepper. The glossy pan juices bring everything together and add a final savory note.

Optional final touch: If you have fresh herbs (parsley or mint) or a squeeze of lemon, scatter over the dish for brightness. The acid from lemon cuts richness while herbs add a fresh contrast — small touches that make a home dish feel restaurant-polished.