Preheat oven to 350°F.

In a large bowl, combine ground beef, rice, milk, onion, tarragon, 1 teaspoon Worcestershire, garlic powder, cayenne pepper, and kosher salt.

Shape beef mixture into 1½” meatballs.

In a heavy-bottomed skillet over medium heat, heat the olive oil. Add meatballs in a single layer and cook until golden, turning occasionally, about 10 minutes. Remove meatballs to a plate.

In a 9”-x13” baking dish, whisk together pureed tomatoes and the remaining teaspoon of Worcestershire. Season with salt and pepper. Add meatballs to the baking dish and cover with foil.

Bake until rice is tender, (roughly 40 minutes). Remove foil and bake until sauce is thickened and meatballs are cooked through (another 15 minutes).

Serve over egg noodles or as is.

You’re done!