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Rice balls with minced meat filling

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Ingredients for 4 servings:

  • 500 g rice (long grain rice)
  • 1 ¼ liters vegetable broth, or meat
  • 2 tbsp butter
  • 50 g Parmesan, grated
  • 2 eggs
  • 2 tbsp oil
  • 300 g minced meat, mixed
  • 1 tsp tomato paste
  • 100 g breadcrumbs
  • 2 tbsp basil

Instructions

Working time approx. 50 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 5 minutes

Bring the rice to a boil in the broth and let it swell over low heat for 20 minutes. Stir in the butter, Parmesan cheese, and 1 egg, and let cool. Brown the minced meat in 1 tablespoon of oil until crumbly, stir in the tomato paste, and sauté for 5 minutes. Season with salt and pepper. Form the rice into dumplings, tear open, fill with the minced meat, and reseal. Beat the second egg, mix the breadcrumbs with the basil. Dip the rice balls first in the egg, then in the breadcrumbs. Fry in a non-stick pan in 1 tablespoon of oil until crispy. Serve with salad.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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