Who doesn’t like meatballs with rice (or spaghetti)? This is one for the whole family. Easy to do. Just prepare the meatballs and put them in your rice cooker with the sauce ingredients and let the rice cooker do the hard work.
AuthorHungry PandaCategoryMeatDifficultyIntermediateAssemble meatballs. Roll in hands to golf ball size.
Add a splash of oil to your rice cooker bowl. Use the SLOW COOK (or similar) to saute the meatballs
until they brown. You don’t need to cook them right through. Remove from bowl and set aside.
Drain excess fat if needed (around 1 tbsp left is fine and will add flavour). Add in onion to the oil/fat until golden, then add in sun dried tomatoes and garlic. Continue to heat until the tomatoes soften and the garlic browns slightly, then add in your tomato puree.
Pour in your passata. Wash out the jar with a little water, then pour in beef stock and Worcestershire sauce. Add in parsley, oregano, chilli flakes, salt, pepper and a good pinch of sugar (to taste).
Add your meatballs back in, give it one final stir, close lid and use the SLOW COOK or similar function for 30 mins. Remove from the rice cooker temporarily.
Add rice to the inner bowl and fill with the sauce to between levels 2-3 for white rice, add the meatballs and give it all a good stir. Set to WHITE RICE or LONG GRAIN function on your rice cooker and press START.
Serve up with extra basil and a good helping of parmesan!
Ingredients
Directions
Assemble meatballs. Roll in hands to golf ball size.
Add a splash of oil to your rice cooker bowl. Use the SLOW COOK (or similar) to saute the meatballs
until they brown. You don’t need to cook them right through. Remove from bowl and set aside.
Drain excess fat if needed (around 1 tbsp left is fine and will add flavour). Add in onion to the oil/fat until golden, then add in sun dried tomatoes and garlic. Continue to heat until the tomatoes soften and the garlic browns slightly, then add in your tomato puree.
Pour in your passata. Wash out the jar with a little water, then pour in beef stock and Worcestershire sauce. Add in parsley, oregano, chilli flakes, salt, pepper and a good pinch of sugar (to taste).
Add your meatballs back in, give it one final stir, close lid and use the SLOW COOK or similar function for 30 mins. Remove from the rice cooker temporarily.
Add rice to the inner bowl and fill with the sauce to between levels 2-3 for white rice, add the meatballs and give it all a good stir. Set to WHITE RICE or LONG GRAIN function on your rice cooker and press START.
Serve up with extra basil and a good helping of parmesan!
The meatballs and sauce also work well with spaghetti of course. For a vegetarian option you can replace the beef and pork with plant based meat protein.