A Perfect Pantry
Rice and Beef Meatballs with Dill Yoghurt Dipping Sauce
- PREP TIME
- - COOK TIME
- - READY TIME
- - SERVINGS
4
INGREDIENTS
- 500g beef mince
- ¼ cup diced parsley
- 1 tsp ground pepper
- 1 tsp salt
- 2 eggs
- ½ tsp Vegeta or ½ vegetable stock cube crumbled
3 cups cooked white rice - 1-2 tbsp oil
- 1 tbsp plain flour
Dill Yoghurt Dipping Sauce
- 1 cup natural / Greek yoghurt
- Pinch of salt
- 1 heaped tsp chopped dill
- 1 garlic glove, crushed
DIRECTIONS
- Add all ingredients in a bowl, except rice, and mix well.
- Add the rice and fold into the meat mixture until well combined.
- Using a spoonful of mixture as a measurement for each meatball, roll the mixture into balls and lightly flatten them.
- Place the meatballs into the fridge for up to an hour before cooking them.
- Preheat the frypan to heat setting 8 and add a tablespoon of oil and allow to heat. Lightly dust the patties in flour and place them into the frypan. Allow to cook for 5 minutes on each side or until golden brown.
- In the meantime, to prepare the yoghurt dipping sauce, combine in a small bowl, the yoghurt, salt, dill and crushed garlic and mix well.
- Serve with the dipping sauce and a salad.
TIP: Regularly dampen your hands with water to avoid the mixture sticking to your hands when rolling the meatballs.
TIP: Use leftover meatballs in a wrap with salad for lunch the next day.
This recipe was developed using a Kambrook Appliance.
APPLIANCES
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