Rice meatballs
Basmati rice meatballs with mixed herbs
Serves
4 - 6
Prep Time
20 mins
Cook Time
6 hrs
Adding rice to the meatballs bulks them out as well as adding extra fibre and carbohydrates for energy. Add in a little basil pesto when serving for extra flavour.
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500g Quality Mark beef mince
1/2 cup cooked Basmati rice
1/4 cup mixed herbs
chopped e.g. parsley, chives, oregano, thyme1 onioni
diced1 carrots
diced550g tomato pasta sauce
1 & 1/2 cups beef stock
Method
Turn the slow cooker on to low to pre-warm while preparing the ingredients.
Mix together the mince, rice and herbs with a good seasoning of salt and pepper.
Take dessert spoonfuls of mixture and roll firmly into balls and set aside.
Put the onion and carrot Into the pre-warmed slow cooker.
Mix together the cook-in-style sauce and beef stock or water and pour into the slow cooker.
Stir to mix evenly with the vegetables.
Sit the meatballs on top and cover with the lid.
Cook on low for 6–7 hours or on high for 3–4 hours.
Serve with your favourite vegetables and basil pesto (optional).
Increase the amount of beef stock to 2½ cups.
Cook, covered in an ovenproof casserole dish in a pre-heated 1800C oven for 1 - 1½ hours or until the meat is tender.
Nutrition Information per Serving (340.5g)
This nutritional analysis is for the meatballs only and based on 5 serves.
