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Fried Meatballs with Rice

For The Meatballs
2 tb Long grain rice; washed and drained
3 tb Vegetable oil
1 Medium-sized onion; finely sliced
500 g Lean minced beef or lamb; (1lb)
3 tb Finely chopped fresh parsley
1 Egg
Salt and freshly ground black pepper

For Frying
6 tb Vegetable oil
2 Eggs; lightly beaten
125 g Toasted breadcrumbs; (4oz)

Cover the rice with plenty of water and cook for about 15 minutes until just tender. Strain and place in a bowl.

Heat the vegetable oil in a frying pan and fry the onion until it glistens; remove it with a slotted spoon and add it to the rice along with the rest of the meatball ingredients. Mix well then form short, cigar-shaped meatballs from the mixture.

Heat the frying oil in a large frying pan, dip each meatball in the beaten egg and then roll it in the breadcrumbs. Fry meatballs until crisp and golden all over. They are best served immediately.

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