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Risotto Meatballs

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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
  1. Bring the water with the stock cube to the boil, add the rice and cook on a medium temperature, stirring occasionally. Let cool down
  2. Chop the artichoke bases, onions and garlic.
  3. 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.
  4. Form meatballs out of the mixture and coat both sides roughly with the breadcrumbs.
  5. 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.
  6. We usually eat our meatballs with ketchup.
Dinner
European
risotto meatballs

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Written by John Myers

Professional Chef with 25 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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