Best Koftit Roz Rice Meatballs Recipes

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MOROCCAN RICE MEATBALLS



Moroccan Rice Meatballs image

I found this very unique recipe and thought it sounded nice. I have never made these, but thought they are worth trying. Perhaps you will try them.8)

Provided by OceanIvy

Categories     Meat

Time 25m

Yield 20 meatballs

Number Of Ingredients 12

500 g hamburger
200 g short-grain rice
2 medium onions, finely chopped
2 tablespoons lemon juice (40 ml)
1 teaspoon ground coriander
1 teaspoon ground paprika
1 teaspoon ground cinnamon
1/4 teaspoon powdered saffron
pepper
flat leaf parsley, finely chopped
2 cups chicken stock (500 ml)
150 g butter

Steps:

  • Melt the butter in a heavy based pan.
  • Form the rice, meat, coriander, paprika and cinnamon into about 20 small meatballs.
  • Cook a few at a time in butter until well browned.
  • When all are cooked, return them to the pan; add onions, saffron, pepper and stock.
  • Bring to the boil; cover and simmer about 40 minutes.
  • Add the parsley and lemon juice; cook about 5 minutes.
  • Serve with green vegetable salad.

RICE MEATBALLS



Rice Meatballs image

I have been making this for some time. I sometimes use ½ tomato juice and ½ V-8 juice.We like it better that way.

Provided by Zipadedoda

Categories     Meat

Time 30m

Yield 6 serving(s)

Number Of Ingredients 9

1 cup Minute Rice
1 lb ground beef
1 egg, slightly beaten
1 small onion
2 teaspoons salt
1/8 teaspoon marjoram
1 dash pepper
2 1/2 cups tomato juice
1/2 teaspoon sugar

Steps:

  • Combine minute rice[right from box] with beef, egg, onion, salt, marjoram,pepper, and 1/2 cup tomato juice.
  • Mix lightly.
  • Shape mixture into 18 balls and place in skillet.
  • Add sugar to remaining 2 cups of juice.
  • Pour juice over meatballs in skillet.
  • Bring mixture to boil, reduce heat, simmer, covered 15 minutes, basting occasionally.

Nutrition Facts : Calories 258.5, Fat 12.4, SaturatedFat 4.7, Cholesterol 86.7, Sodium 1111, Carbohydrate 18.9, Fiber 0.9, Sugar 4.5, Protein 17.2

MOM'S RICE & MEATBALLS (WITH PICKLES)



Mom's Rice & Meatballs (With Pickles) image

My husband's Mother has been making this recipe for years and I don't know exactly where she found it, but he seems to want me to make it for every special event in his life. Keep in mind that the saltine crackers, condensed soup and pickles all have a lot of salt, so you don't need to add a lot to the meat. I've made this recipe in a pot on the stove (simmer about an hour) or in the crock pot on low for 4 hours; works well either way. Enjoy!

Provided by ricciccio

Categories     Meat

Time 4h10m

Yield 8 Small Meatballs, 4 serving(s)

Number Of Ingredients 13

1 lb ground beef
1 egg
1/4 cup milk
1 teaspoon Worcestershire sauce
1/2 small onion, diced
4 dill pickle spears, diced
1 cup saltine crackers, crushed
1 teaspoon dried parsley
salt
1 teaspoon ground black pepper
2 (8 ounce) cans condensed cream of celery soup
8 ounces water
2 tablespoons pickle juice

Steps:

  • Mix ground beef with egg, milk, worcestershire sauce, onions, 1/4 cup diced dill pickles, cracker crumbs, parsley, dash of salt and pepper.
  • Form into meatballs and brown all sides in frying pan.
  • Add cream of celery soup to stock pot or crock pot with 1 can water, remaining pickles, and pickle juice and stir until blended.
  • When the meatballs are browned on all sides, drain any grease and transfer them to the soup mixture.
  • Try to cover them all with the soup for better cooking results.
  • Cover with lid and simmer for 1 hour on the stove or for 4 hours on low in a crock pot.
  • Tip: Stir often to make sure that the meatballs are not sticking to the pot, and the soup is not boiling.
  • Serve over white or brown rice, or egg noodles.

Nutrition Facts : Calories 437.4, Fat 25.4, SaturatedFat 9, Cholesterol 138.2, Sodium 1203.7, Carbohydrate 24.2, Fiber 1.9, Sugar 3, Protein 26.7

PORCUPINE RICE MEATBALLS



Porcupine Rice Meatballs image

An easy and tasty dish that both children and adults can enjoy. This recipe came from Better Homes & Garden's "Step-by-Step Kids' Cookbook". Don't start stirring too early or meatballs will break apart.

Provided by Amber Dawn

Categories     Meat

Time 50m

Yield 4 serving(s)

Number Of Ingredients 10

1 egg
1 (10 3/4 ounce) can condensed tomato soup
1/4 cup long grain rice
1 tablespoon dried parsley flakes
1 teaspoon minced dried onion
1/4 teaspoon salt
1 dash pepper
1 lb lean ground beef
1/2 cup water
1 teaspoon Worcestershire sauce

Steps:

  • In medium bowl, beat egg.
  • Add 1/4 cup tomato soup, uncooked rice, parsley flakes, dried onion, salt and pepper.
  • Mix well.
  • Add ground beef and using your hands, mix well again.
  • Shape into 1-inch meatballs.
  • This should make about 20 meatballs.
  • Place meatballs in a 12-inch skillet.
  • Mix remaining soup with the water.
  • Add Worcestershire sauce and mix.
  • Pour soup mixture over the meatballs.
  • Cook without stirring until mixture starts to boil.
  • Turn heat to low.
  • Cover and cook for 40 minutes, stirring occasionally.
  • Using a wooden spoon, carefully stir the meatballs so they don't stick to the skillet.

Nutrition Facts : Calories 309.2, Fat 13.1, SaturatedFat 5.1, Cholesterol 120.2, Sodium 550, Carbohydrate 20.4, Fiber 1.2, Sugar 6.6, Protein 26.4

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