Rice meatballs
Basmati rice meatballs with mixed herbs
4 - 6
Serves
20 mins
Prep Time
6 hrs
Cook Time
Recipe author
Allyson Gofton
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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Ingredients
500g Quality Mark beef mince
1/2 cup cooked Basmati rice
1/4 cup mixed herbs
chopped e.g. parsley, chives, oregano, thyme
1 onion
i
diced
1 carrots
diced
550g tomato pasta sauce
1 & 1/2 cups beef stock
Method
To Slow Cook
Oven Cooking Method
1
Turn the slow cooker on to low to pre-warm while preparing the ingredients.
2
Mix together the mince, rice and herbs with a good seasoning of salt and pepper.
3
Take dessert spoonfuls of mixture and roll firmly into balls and set aside.
4
Put the onion and carrot Into the pre-warmed slow cooker.
5
Mix together the cook-in-style sauce and beef stock or water and pour into the slow cooker.
6
Stir to mix evenly with the vegetables.
7
Sit the meatballs on top and cover with the lid.
8
Cook on low for 6–7 hours or on high for 3–4 hours.
Start Timer
9
Serve with your favourite vegetables and basil pesto (optional).
Nutrition Information per Serving (340.5g)
This nutritional analysis is for the meatballs only and based on 5 serves.
Energy
904kJ (216 kcal)
Protein
24.2g
Total Fat
5.7g
Saturated Fat
1.9g
Carbs
15.2g
Dietary Fibre
3.5g
Sodium
767mg
Iron
3.2mg
Zinc
4.7mg
Vitamin B12
1.1µg
