Name: Meatballs with rice
Prep time: 30 min
Cook time: 40 min
Total time: 1 h 10 min
Yield: 4 servings
Ingredients: 250 g ground beef (15%+ fat); 250 g ground pork (15%+ fat); 60 g panko bread crumbs; 60 ml milk (whole, skimmed, semi-skimmed); 20 g fresh parsley, finely diced; 40 g parmesan, finely grated; 1 medium white onion, grated; 2 cloves garlic, minced (or finely grated); 1 tsp Worcestershire sauce; ½ tsp dried oregano; 1 egg; ¾ tsp salt; ¼ tsp black pepper; 750 ml tomato passata; 750 ml beef stock; 2 rice measuring cups long grain rice; 75 g sun dried tomatoes, finely diced; 30g / handful fresh basil, finely diced; 1 medium onion, finely diced; 2 cloves garlic, minced; 1 tbsp Worcestershire sauce; 1 tbsp tomato puree/paste; 1 tsp dried oregano; ½ tsp chipotle flakes; pinches salt, pepper and sugar, to taste; olive oil, as needed; parmesan, to serve

AuthorHungry PandaCategoryMeatDifficultyIntermediate

Yields4 Servings

Prep Time30 minsCook Time40 minsTotal Time1 hr 10 mins

FOR THE MEATBALLS

20 meatballs made by combining the following and rolling into ball shapes:

250 g ground beef (15%+ fat)

250 g ground pork (15%+ fat)

60 g panko bread crumbs

60 ml milk (whole, skimmed, semi-skimmed)

20 g fresh parsley, finely diced

40 g parmesan, finely grated

1 medium white onion, grated

2 cloves garlic, minced (or finely grated)

1 tsp Worcestershire sauce

½ tsp dried oregano

1 egg

¾ tsp salt

¼ tsp black pepper

FOR THE SAUCE

750 ml tomato passata

750 ml beef stock

2 rice measuring cups long grain rice

75 g sun dried tomatoes, finely diced

30g / handful fresh basil, finely diced

1 medium onion, finely diced

2 cloves garlic, minced

1 tbsp Worcestershire sauce

1 tbsp tomato puree/paste

1 tsp dried oregano

½ tsp chipotle flakes

pinches salt, pepper and sugar, to taste

olive oil, as needed

parmesan, to serve

HOW TO MAKE

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!

Ingredients