Fried meatballs with rice

Yield: 4 servings

Measure Ingredient
2 tablespoons Long grain rice; washed and drained
3 tablespoons Vegetable oil
1 \N Medium-sized onion; finely sliced
500 grams Lean minced beef or lamb; (1lb)
3 tablespoons Finely chopped fresh parsley
1 \N Egg
\N \N Salt and freshly ground black pepper
6 tablespoons Vegetable oil
2 \N Eggs; lightly beaten
125 grams 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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