How to make meat balls with rice
I would like to share an easy recipe of the meatballs with you. Each member of my family, including my small grandson, eats them with pleasure.
- Meat stuff – 24.5 oz (700 g)
- Rice – 1 glass
- Carrot – 1 piece
- Onion – 1 piece
- Eggs – 2 pieces
- Some seed oil for frying
- Salt and pepper (if you like)
- Bay leaf and spices (if you want)
So, these are the main products we need for making meatballs with rice.
I use the minced meat of the low-fat pork, however, beef, chicken or other meat is also suitable. If it is too lean, you can add some butter in the stuff.
Grate the carrot and chop the onion.
Fry the carrot and onion in the seed oil until they become corn-coloured. You shouldn’t overcook the onion.
Boilthe rice until it is cooked (or nearly cooked) on its own.
Mix the stuff, eggs, rice and a half of the fried vegetables (we will use the other half later). Add the salt, pepper and any spices you like.
Make the meatballs with wet hands and fry them on a pan with the warmed-up seed oil.
Don’t fry the meatballs too much, do it until they get a crust, so that they don’t fall into pieces when stewing.
Put the fried meatballs into a saucepan.
Spread the remains of carrot and onion on the meatballs, salt them a bit, add the bay leaf and pour hot water on them, so that it nearly covers the meatballs.
Stew the meatballs under the cover for 40 minutes or so.
That’s all, the meatballs are ready. Bon appetite!
- You can make a gravy of the sour cream or tomatoes, like for the beef stroganoff, and stew the meatballs in it. But, to my mind, they are more dietary without any gravy.
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