Rice Meatballs Recipe
Introduction
Rice meatballs combine tender ground beef with flavorful spices and a touch of rice for a unique texture. These savory bites are perfect as a snack, appetizer, or main dish that will delight your family and guests alike.
Ingredients
- 500 g (18 oz / 1.1 lb) ground beef
- 1 large onion, finely chopped
- ½ tsp black pepper
- ½ tsp ground red pepper
- ½ tsp red pepper flakes
- ½ tsp ground cumin
- 1 tsp salt
- 4 tbsp parsley, finely chopped
- 5 tbsp baldo rice
- 3 tbsp vegetable oil
- 2 eggs
- Breadcrumbs or flour (for coating)
Instructions
- Step 1: Wash the baldo rice thoroughly and boil it in half a cup of water until tender. Set aside.
- Step 2: Heat the vegetable oil in a pan over medium heat. Add half of the ground beef (about 250 g / 9 oz) and sauté for 5 minutes until it starts to brown.
- Step 3: Add the finely chopped onion to the pan and continue to sauté with the beef for about 10 minutes, until the onion softens and the beef is cooked through.
- Step 4: In a medium bowl, combine the cooked rice and sautéed beef mixture. Allow it to cool slightly before proceeding.
- Step 5: Once cooled, add the remaining raw ground beef (250 g / 9 oz), black pepper, ground red pepper, red pepper flakes, ground cumin, salt, and chopped parsley to the bowl. Knead the mixture thoroughly for 5 to 6 minutes until well combined.
- Step 6: Shape the mixture into palm-sized meatballs. Cover them with plastic wrap and refrigerate for about 30 minutes to help them firm up.
- Step 7: Heat oil in a frying pan suitable for shallow frying. Beat the eggs in a bowl. Dip each meatball first in breadcrumbs or flour, then in the beaten eggs. Fry the meatballs in hot oil for 5 to 6 minutes until they are golden and cooked through.
Tips & Variations
- For extra flavor, try adding a clove of minced garlic to the beef and onion mix while sautéing.
- You can substitute baldo rice with another short-grain rice but be careful with cooking times to avoid mushy texture.
- Serve with a side of yogurt or a light tomato sauce for added moisture and taste.
- To make these meatballs gluten-free, use gluten-free breadcrumbs or almond flour for coating.
Storage
Store any leftover cooked meatballs in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet over medium heat or in the oven until warmed through. You can also freeze uncooked meatballs after shaping; thaw thoroughly before frying.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I bake the rice meatballs instead of frying?
Yes, you can bake them at 190°C (375°F) on a greased baking sheet for about 20-25 minutes, turning halfway, until golden and cooked through. Baking is a healthier alternative but may result in a different texture.
Is it necessary to refrigerate the meatballs before frying?
Refrigerating helps the meatballs firm up, making them easier to handle and preventing them from falling apart during frying. It also allows the flavors to meld better.
PrintRice Meatballs Recipe
This Rice Meatball recipe combines ground beef, aromatic spices, and tender rice to create flavorful, satisfying meatballs. Boiled rice is mixed with half-cooked ground beef before being combined with raw beef and seasonings, then shaped into meatballs and fried to golden perfection. The method ensures a tender inside with a crispy outer layer, making these meatballs a hearty and delicious main dish suitable for family meals or gatherings.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Total Time: 50 minutes
- Yield: About 12 medium-sized meatballs 1x
- Category: Main Course
- Method: Frying
- Cuisine: Middle Eastern
Ingredients
Main Ingredients
- 500 gr. (18 oz. / 1.1 lb.) ground beef
- 1 big onion, finely chopped
- 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
- 2 eggs
- Breadcrumbs or flour (for coating)
Instructions
- Boil Rice: Wash the 5 tablespoons of baldo rice thoroughly and boil it in half a cup of water until cooked. Set aside to cool.
- Sauté Half Ground Beef: Heat 3 tablespoons of vegetable oil in a pan. Add 250 grams (9 oz.) of the ground beef and sauté over medium heat for about 5 minutes until the meat starts to change color.
- Add Onion: Add the finely chopped onion to the pan with the beef and sauté for an additional 10 minutes until the onion softens and the beef is partially cooked. Remove from heat and allow to cool slightly.
- Combine Rice and Beef: Transfer the boiled rice and sautéed ground beef mixture into a medium-sized bowl and let it cool to room temperature.
- Add Remaining Ingredients: Once cooled, add the remaining 250 grams (9 oz.) of raw ground beef, black pepper, ground red pepper, red pepper flakes, ground cumin, salt, and finely chopped parsley to the bowl. Knead the mixture thoroughly for 5 to 6 minutes to combine all ingredients well.
- Shape Meatballs and Rest: Form the mixture into palm-sized meatballs. Cover them with plastic wrap and refrigerate for about 30 minutes to firm up.
- Prepare for Frying: Heat oil in a frying pan over medium-high heat. Dip each meatball first into breadcrumbs or flour, then into beaten eggs, ensuring they are well-coated.
- Fry Meatballs: Fry the coated meatballs in hot oil for 5 to 6 minutes until they are golden brown and cooked through. Remove and drain on paper towels before serving.
Notes
- Baldo rice is a type of short-grain rice; if unavailable, use sushi rice or another short-grain variety for similar texture.
- Adjust spice levels by varying the amount of red pepper flakes according to your taste preference.
- If you prefer, meatballs can be baked at 375°F (190°C) for 20-25 minutes as a healthier alternative to frying.
- Chilling the meatball mixture helps them hold their shape better during frying.
- Use fresh parsley for vibrant flavor; dried can be substituted but reduce quantity.
Keywords: rice meatballs, ground beef meatballs, fried meatballs, Middle Eastern meatballs, spicy meatballs
