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Rice and cheese meatballs

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Ingredients for 4 servings:

  • 250 g rice
  • 400 ml vegetable stock
  • 1 onion(s), chopped
  • 150 g Emmental cheese, grated
  • 2 eggs
  • 2 tbsp chives
  • 1 tsp mustard
  • 1 tsp sweet paprika powder
  • 1 tsp paprika powder, hot
  • 4 tbsp breadcrumbs
  • salt and pepper
  • Breadcrumbs for coating
  • Oil or frying fat of your choice

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 40 minutes

vegetarian, easy to prepare

Bring the chopped onion to a boil in the vegetable broth, add the rice, and simmer over low heat until softened and the liquid is absorbed. Add water if necessary. Let cool. Combine the rice mixture with the other ingredients, season to taste, and heat oil in a pan. Form meatballs, coat in breadcrumbs, and fry over medium heat until golden brown. Serve with herb curd and a fresh salad. It also makes a great meat substitute with potatoes, gravy, and vegetables.

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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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