Meatballs over Rice with Walnuts
Prepared by: Elif Korkmazel @elifkorkmazel
Servings: 6 people – Total 3,720 kcal
1 Serving: 620 kcal
Total Cooking Time: 30–37 minutes
Ingredients
- For the Meatballs
- 500 g ground beef
- 1 grated onion
- 45 g breadcrumbs
- 6–7 sprigs of chopped parsley
- 6 g (2 cloves) crushed garlic
- 1 egg
- 400 g chopped California walnut
- Spices (Salt, Black pepper, Cumin) to taste
- For the Rice
- 380 g California Calrose rice
- 600 ml hot water
- 45 g butter
- Spices (Salt) to taste
Preparation
- In a bowl, knead the ground beef, onion, breadcrumbs, parsley, garlic, spices, egg, and California walnut for 3–4 minutes until a homogeneous consistency is reached.
- Shape the mixture into meatballs.
- In the oven: Bake in a preheated 180°C oven for 18–22 minutes.
- Frying: Fry in hot oil over medium heat for 3–4 minutes on each side, a total of 6–8 minutes until golden brown.
- In a separate pot, sauté the washed and drained California Calrose rice in butter for 2–3 minutes.
- Then add the hot water and cook with the lid closed on low heat for 12–15 minutes until the water is absorbed.
- After removing the California Calrose rice from the heat, let it rest for 10 minutes, then serve by arranging the prepared meatballs on top.