All three of us love them and I usually make a double batch so we have enough leftovers for lunch the next day. Because if I don’t we are fighting over them!
Does that happen in your house,too? Are we the weird ones?
(I think we are, but really don’t care because these rice meatballs are even better on the second day!)
Besides it gives me the day off of cooking and who wouldn’t like that!?
Back to the food.
Apart from them being utterly delicious they are very VERY easy to make and require only a handful of ingredients. Which, I have to admit, is very high in my priority list. I just don’t care about weeknight recipes that call for 3902756490 ingredients. I’m not going to have all of them on hand and I am definitely not going to buy all of them. I just can’t justify that on a daily basis. Meals should be nourishing and bring people together, not make you fill your kitchen to the brim with food you are not going to use. Not to mention making you go broke.
On another note it can be served year round. I know what you might be thinking: “Are you suggesting eating soup year round?” Well, yes and no. First, I do like to eat soup year round. I find them to be very satisfying and honestly they classify as comfort food for me. If you don’t want to be friends with me anymore; I understand. Second you can cook this as a soup or reduce the water in the recipe and make it a stew. The way my husband prefers to eat it. Either way, it is a hearty and scrumptious meal that will have you fight over leftovers.
If you have any.
Maybe you too, should make a double batch?
Traditionally this dish is served with avgolemono. A meringue-lemony sauce on top, but I find that little ones usually don’t like it’s tart flavor and foamy texture. So I omit it and serve it with lemon wedges instead. That way they can add as lemon juice as they want or even opt against it.
- 500 gr minced meat beef or pork, I prefer beef
- 1 egg
- ¼ cup short grain rice for risotto such as Carolina rice
- ½ cup chopped parsley
- ½ cup all-purpose flour
- Salt & Pepper
- Fill your pot with water and bring to a boil.
- While the water boils place all ingredients in a big bowl. Using your hands mix them until well incorporated. Try not to overmix. Pinch the meat between your fingers rather than kneading it. Form meatballs the size of a golf ball and place on a shallow dish covered with half of the flour. Sprinkle the rest of the flour on top of the meatballs. Gently roll them one by one until
- covered with flour.
- By now the water in the pot should be boiling. Carefully place the meatballs one by one in the pot. Using a spoon make sure they are covered by water.
- Lower heat on low-medium and simmer for about an hour, checking every once in a while to see if you need to add water.
- You can also make this recipe using your pressure cooker. Just cook on HIGH for 15 min and let it natural release for 15 min before opening the pot
Want to remember this? Post these Rice Mealtballs to your favorite Pinterest Board!