Cut broccoli into small florets. Finely chop the onion and divide it into two portions. Mince the garlic after removing its core.

In a plastic bag, combine ground meat, half of the chopped onion, egg, salt, and pepper. Knead until sticky to form the meat mixture.

Heat half of the olive oil in a frying pan. Pipe the meat mixture into 12 balls and cook over medium heat, turning until browned (3–5 minutes). Remove from the pan.

Wipe excess fat from the pan. Add the remaining olive oil, garlic, and the rest of the onion. Sauté over medium-low heat until the onion turns light brown (about 3 minutes).

Add rice to the pan and sauté until translucent. Mix in sake, tomato juice, water, and seasonings. Flatten the mixture, place the meatballs on top, and bring to a boil. Cover and cook on low heat for 10 minutes.