Most traditional meatball recipes call for breadcrumbs or oats to be used to help to bind the ingredients together so when I came across a recipe that used cooked rice I thought it was a brilliant idea.
I make these meatballs in large quantities and freeze them in portions, I usually freeze them in bags and allow 6 meatballs per person. You can of course make less just halve the recipe. These are the meatballs I made with previous recipe I posted for the spaghetti sauce to make a delicious syn free spaghetti and meatballs.
I keep the seasonings simple here but you could add herbs, garlic, paprika if you like it and I don't always add the tomato puree as I sometimes serve these with onion gravy with mashed potatoes as they freeze beautifully and defrost quickly to make a fast after work dinner.
- 1 kg extra lean minced beef
- 3 tbsp tomato puree
- 1 mugful cooked rice
- 2 tsp salt
- 1 tsp pepper
- 1 egg
Place all the ingredients in a large bowl and mix together very well, It's easiest to do this with your hands.
Take out teaspoonsful of the mixture and roll into small balls and place on a baking tray lined with baking parchment or foil. Spray with a little low calorie oil spray if you want to.
Bake at gas 5 /190/375 for 25 minutes until brown. Make sure they are completely cold before freezing.
This recipe is enough to make approximately 60 meatballs.
Credit : http://vicki-kitchen.blogspot.com/
Syn free on extra easy.