Rice-Meatballs with Okra
Pane-Bistecca
Fleischchügeli, Meatballs, Patties, Buletten, and many more names, don’t have to be made with bread as a combining ingredient. I know as a fact that the Iranians use potatoes. There was some leftover rice, so I used that!
I made these wonderful meatballs, however you really have to season them very well, as the rice has no taste, and they will turn out very bland without a generous amount of chili powder. I baked them in the oven so they will be fat-less. But if you fry them in the pan, they get a lot crispier, so it’s up to you!
I made these wonderful meatballs, however you really have to season them very well, as the rice has no taste, and they will turn out very bland without a generous amount of chili powder. I baked them in the oven so they will be fat-less. But if you fry them in the pan, they get a lot crispier, so it’s up to you!
Ingredients
For approx. 18 Golf-ball size Balls:
600 g minced Beef
200 g cooked white Rice
2 cloves of Garlic, chopped
2 Eggs
1 tbsp Italian Herbs
1/2 tsp Paprika
Salt and Pepper
1 tsp Chili powder
3 tbsp grated Parmesan
Mixed green Lettuce leaves
a handful Cherry Tomatoes
1 Handful Okra
2 tbsp Olive Oil
Instructions
1
Step 1
Mix all ingredients from top to Parmesan very well and knead it lightly. Form 18 golf-ball size balls and put them into a greased mini-cupcake dish. Bake in the oven at 180 C for 40-50 minutes.
2
Step 2
Meanwhile slice the okras and fry them in olive oil until crisp.
3
Step 3
Divide the lettuce leaves between the plates, half the cherry tomatoes and add them. Make a salad dressing.
4
Step 4
Put the baked meatballs onto the plates, sprinkle with the fried okras, add the salad dressing and serve immediately.
Notes
Devine!
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