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Breaded meatballs in tomato sauce
A wonderfully different way to enjoy meatballs. Beef mince, rice and cheese are formed into meatballs, coated in breadcrumbs, baked and served with a tomato sauce. This dish is perfect served with garlic bread.
Ingredients
Serves: 4
- 190g uncooked white rice
- 475ml water
- 2 teaspoons olive oil
- 3 cloves garlic, finely chopped
- 225g lean minced beef
- salt and pepper to taste
- 125ml tomato-based pasta sauce, such as Dolmio's bolognese sauce
- 40g grated Parmesan cheese
- 55g grated mozzarella cheese
- 2 eggs, beaten
- 110g dry breadcrumbs
- 350ml tomato-based pasta sauce, such as Dolmio's bolognese sauce
Method
Prep:15min ›
Cook:45min ›
Extra time:20min chilling ›
Ready in:1hr20min
- Bring the rice and water to the boil in a saucepan over high heat. Reduce heat to medium-low, cover and simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes.
- Heat olive oil in a frying pan over medium heat and cook and stir the garlic until fragrant and soft, about 3 minutes. Stir in the minced beef. Cook and stir the beef, breaking it up as it cooks, until browned and the beef is no longer pink inside, about 10 minutes. Drain off excess fat.
- Place hot cooked rice, minced beef, salt and pepper and 125ml pasta sauce in a bowl and mix thoroughly together. Mix in the Parmesan and mozzarella cheese until mozzarella cheese melts. Scoop up handfuls of rice mixture and gently form into 6cm balls. Place balls on a baking tray and refrigerate until cool and firm, about 20 minutes.
- Preheat oven to 180 C / Gas 4.
- Remove the balls from the refrigerator and roll each in beaten egg and then breadcrumbs to thoroughly coat. Return to baking tray and bake until the outsides of the balls are crispy, about 25 minutes. Heat remaining pasta sauce in a saucepan over medium heat and cover balls with heated sauce to serve.
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Reviews & ratings
Average global rating:
(270)
Reviews in English (208)
They were very good, and different! Here’s a tip I came across recently: to finely chop your ground beef after cooking, use a pastry blender. It’s perfect for this! - 13 Jan 2011 (Review from Allrecipes US | Canada)
I had guests for dinner and needed to come up with something tasty for dinner with ingredients on hand. I was unsure if they would actually hold together without something to bind them other than melted cheese. To my surprise they held together nicely. I did add a bit more in the way of seasonings (Italian) and I made my own marinara sauce rather than using something already prepared. I used 2 lbs of ground beef and 2cups of cooked rice to yield 21 approx 3" diameter meat balls. My friend said she thought it tasted like lasagna in a meatball. I served seasoned green beans, a green salad, and hot dinner rolls as an accompaniment and it was plenty. Thanks for a nice easy meal. - 09 Jan 2011 (Review from Allrecipes US | Canada)
DELICIOUS! I did saute some onion and garlic in a little olive oil before adding the rice and water to cook, which added another dimension of flavor. Also, I actually had some pizza sauce that needed used up, so I went with that. I do know that pizza sauce is usually more heavily seasoned than regular sauce, so maybe that's why I didn't feel any other seasonings were needed, as others have mentioned. I was glad to see that these were baked instead of fried, because my usual recipe calls for frying and this was a nice change. Anyway, the flavors of these were great, they remined me of a cross between pizza (I guess from the pizza sauce) and lasagna. Wonderful recipe that I will be making again, for sure~YUM! Thanks for sharing. - 11 Jan 2011 (Review from Allrecipes US | Canada)
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