RICE MEATBALL
Try this delicious traditional turkish food recipe rice meatball
Ingredients
- 500 gr. 18 oz. / 1.1 lb. ground beef
- 1 big onion finely choped
- 1/2 tsp. black pepper
- 1/2 tsp. ground red pepper
- 1/2 tsp. red pepper flakes
- 1/2 tsp. ground cumin
- 1 tsp. salt
- 4 tbsp. parsley finely chopped
- 5 tbsp. baldo rice
- 3 tbsp. vegetable oil
For the coating:
- 2 egg
- Breadcrumbs or flour
Instructions
- Wash your 5 tbsp. baldo rice and boil it in half cup of water.
- Heat your 3 tbsp. vegetable oil in a pan. Add half of your 500 gr. (18 oz. / 1.1 lb.) ground beef meaning 250 gr. (9 oz.) in the pan and sauté for about 5 minutes.
- When your ground beef starts to change its colour, add your finely chopped onion and sauté about 10 minutes more.
- Put your boiled rice and sautéed ground beef in a medium bowl and let it cool for a while.
- When it’s cooled, add your remaining 250 gr. (9 oz.) uncooked ground beef, 1/2 tsp. black pepper, 1/2 tsp. ground red pepper, 1/2 tsp. red pepper flakes, 1/2 tsp. ground cumin, 1 tsp. salt, 4 tbsp. finely chopped parsley in the bowl and knead for about 5-6 minutes.
- Shape your meatballs in palm sizes, cover them with a plastic wrap and let it rest in your fridge for about 30 minutes.
- Heat some oil to fry your rice meatballs. Dip your meatballs first in breadcrumbs (or flour) and then in eggs. Fry your meatballs in hot oil for about 5-6 minutes until golden.