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Risotto Meatballs
The perfect risotto meatballs recipe with a picture and simple step-by-step instructions.
- 1 Cup Risotto rice
- 2 Cup Water
- 1 cube Chicken broth instant
- 1 Can Artichoke base
- 2 piece Onion
- 4 piece Clove of garlic
- 2 piece Egg
- Curry
- Chives
- Rosemary
- Thyme
- Breadcrumbs
- Oil
- Bring the water with the stock cube to the boil, add the rice and cook on a medium temperature, stirring occasionally. Let cool down
- Chop the artichoke bases, onions and garlic.
- Mix the rice, artichoke bases, onions, garlic and eggs together well. Spice up. The mass should taste slightly over-spiced, as it loses some of its taste when frying.
- Form meatballs out of the mixture and coat both sides roughly with the breadcrumbs.
- Heat plenty of oil in a pan and fry the meatballs in it on both sides for about 5 minutes until golden brown. Drain on paper towels.
- We usually eat our meatballs with ketchup.
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