In a large bowl, combine water, onion, salt, garlic powder, and black pepper. Place in freezer for 5 minutes for easy molding.
Then roll the mixture into 12 meatballs, you can easily shape it perfectly once it’s chilled a bit.
In a large wok, heat oil over medium heat and fry meatballs by batches. Turn and flip it gently until evenly brownish.
Once cook drain from oil and transfer to a platter lined with paper towels.
In another grease free wok, pour tomato sauce, 1 cup water, and Worcestershire sauce and meatballs. Adjust heat to medium-low. Cover and simmer until the meatballs are no longer pink in the center and the rice is tender, for approximately 45 minutes.
Adjust water little by little, if the sauce becomes dry.
Season with salt and pepper to taste. Garnish with your favorite chopped herbs.
