Crispy Meatballs with Rice Recipe
These crispy meatballs are not only delicious and easy but also budget-friendly. Crispy meatballs have a significant place among all other meatballs with its cooking method is different from others. They’re first dipped into beaten egg then into breadcrumbs and fried, resulting in a golden color.
- 500 grams of lean ground beef,
- 1 teacup of rice,
- 1 egg,
- 1 onion,
- 1 pinch of parsley, finely chopped,
- Black pepper,
- Red pepper flakes,
- Red pepper.
- 2 eggs,
- 1 cup of breadcrumbs.
Process of Crispy Meatballs with Rice
Firstly, boil the rice into the water until they get tender.
Then drain the water.
Chop the onion and cook in the oil by stirring.
Add the half of the ground beef and cook until it takes out the juice and absorbs again.
Then turn off the stove and leave it to cool.
Put the ground beef left, the ground beef and the onion mixture and the tender rice in a deep bowl.
Add the egg, finely chopped parsley, salt and spices and then knead.
Leave it in the fridge for 30 minutes.
To form the meatballs, take a handful of the mixture about the size of a Jumbo egg, form into an oval ball shape and flatten each slightly with your palms.
Repeat until all the mixture has been used.
Then dip each oval meatballs firstly into beaten egg then into breadcrumbs.
And place them on a baking sheet in a tray.
Bake them in the preheated oven at 190°C until they get golden brown.
And serve hot or cold. Since they are still so good when cold, these crispy meatballs with rice make a perfect picnic food too!
This crispy meatballs recipe is for 18 meatballs.
If you have pilaf left, no need to boil rice. You can use 2 teacups of pilaf.
If it is not enough when you knead the mixture, then you can add more.