Yield: 4 servings
|2 tablespoons||Long grain rice; washed and drained|
|3 tablespoons||Vegetable oil|
|1||Medium-sized onion; finely sliced|
|500 grams||Lean minced beef or lamb; (1lb)|
|3 tablespoons||Finely chopped fresh parsley|
|Salt and freshly ground black pepper|
|6 tablespoons||Vegetable oil|
|2||Eggs; lightly beaten|
|125 grams||Toasted breadcrumbs; (4oz)|
FOR THE MEATBALLS
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.
Converted by MC_Buster.
Converted by MM_Buster v2.0l.