About this recipe: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.
190g uncooked white rice
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
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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.