astrolab
VIP Member (Resident chef)
You can make this simple and tasty recipe for your self or many others, try it for you than,, think about your the other people..
Serve 4
Ingredients
200 g uncooked white rice
500 ml water
10 ml olive oil
3 cloves garlic, finely chopped
240 g lean ground beef
salt and pepper to taste
120 ml tomato-based pasta sauce
40 g grated Parmesan cheese
60 g shredded mozzarella cheese
2 eggs, beaten
120 g dry bread crumbs
350 ml tomato-based pasta sauce( or you make it, peeled tomato, olive oil, onion, salt, pepper)
Method
Bring the rice and water to a 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 skillet over medium heat, and cook and stir the garlic until fragrant and soft, about 3 minutes. Stir in the ground beef. Cook and stir the meat, breaking it into crumbles as it cooks, until browned and the meat is no longer pink inside, about 10 minutes. Drain off excess grease.
Place hot cooked rice, ground beef, salt and pepper, and 1/2 cup of 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 2 1/2-inch balls. Place balls on a baking sheet, and refrigerate until cool and firm, about 20 minutes.
Preheat oven to 350 degrees F (175 degrees C).
Remove the rice balls from the refrigerator, and roll each in beaten egg and then bread crumbs to thoroughly coat. Return to baking sheet, and bake until the outside of the rice balls is crispy, about 25 minutes. Heat 1 1/2 cups of pasta sauce in a saucepan over medium heat, and cover rice balls with heated sauce to serve.
Serve 4
Ingredients
200 g uncooked white rice
500 ml water
10 ml olive oil
3 cloves garlic, finely chopped
240 g lean ground beef
salt and pepper to taste
120 ml tomato-based pasta sauce
40 g grated Parmesan cheese
60 g shredded mozzarella cheese
2 eggs, beaten
120 g dry bread crumbs
350 ml tomato-based pasta sauce( or you make it, peeled tomato, olive oil, onion, salt, pepper)
Method
Bring the rice and water to a 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 skillet over medium heat, and cook and stir the garlic until fragrant and soft, about 3 minutes. Stir in the ground beef. Cook and stir the meat, breaking it into crumbles as it cooks, until browned and the meat is no longer pink inside, about 10 minutes. Drain off excess grease.
Place hot cooked rice, ground beef, salt and pepper, and 1/2 cup of 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 2 1/2-inch balls. Place balls on a baking sheet, and refrigerate until cool and firm, about 20 minutes.
Preheat oven to 350 degrees F (175 degrees C).
Remove the rice balls from the refrigerator, and roll each in beaten egg and then bread crumbs to thoroughly coat. Return to baking sheet, and bake until the outside of the rice balls is crispy, about 25 minutes. Heat 1 1/2 cups of pasta sauce in a saucepan over medium heat, and cover rice balls with heated sauce to serve.
