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A Perfect Pantry

Rice and Beef Meatballs with Dill Yoghurt Dipping Sauce

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    • 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


    1. Add all ingredients in a bowl, except rice, and mix well.
    2. Add the rice and fold into the meat mixture until well combined.
    3. Using a spoonful of mixture as a measurement for each meatball, roll the mixture into balls and lightly flatten them.
    4. Place the meatballs into the fridge for up to an hour before cooking them.
    5. 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.
    6. In the meantime, to prepare the yoghurt dipping sauce, combine in a small bowl, the yoghurt, salt, dill and crushed garlic and mix well.
    7. 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.


    • Essentials 12Essentials 12" Square Frypan
    • Banquet Electric FrypanBanquet Electric Frypan
    • Family Banquet FrypanFamily Banquet Frypan
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    Guest 20 May 2024

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