Rice Meatballs
Soft yet firm in texture, these golden, crisp meatballs get their structure from combining cooked and raw beef. Perfect for meals, snacking, or mezze.
Servings: 4
Ingredients:
- 1 lb. ground beef
- 1 onion, small, finely diced
- 1 egg
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp parsley, finely chopped
- 1 tbsp oil
For rice
- ⅓ cup rice
- ⅔ cup water
For coating
- 5 tbsp breadcrumbs or flour
- 2 eggs, beaten
For frying
- Neutral oil, enough for shallow frying
Method:
Start Cooking- In a small pot, combine the rice and water. Cook on low heat until the water is absorbed. Let it cool.
- In a pan, sauté the finely chopped onion with half of the ground beef in a little oil. Cook until lightly browned. If there is excess fat, drain lightly, then let it cool.
- In a large bowl, combine: cooked rice, cooked beef mixture, remaining raw ground beef, egg, salt, pepper, and parsley. Mix well until fully combined.
- Take portions about the size of a small egg. Flatten gently in your palm and shape into oval patties.
- Place on a plate and refrigerate for 10 minutes to help them firm up.
- Then coat each piece: First in breadcrumbs or flour, then dip into beaten eggs.
- Fry in medium-hot oil for 3–4 minutes per side, until golden brown and cooked through.
- Serve warm or at room temperature. Bon appétit.
Kitchen Tools:
- Shallow bowls for coating
Notes:
From the kitchen
- Cook the rice just until the water is absorbed, not mushy.
- Lightly drain the cooked beef if there’s excess fat, but don’t dry it out.
- Let both the rice and sautéed beef cool before mixing.
- Shape firmly so the meatballs hold together while frying.
- Fry on medium heat to cook through without burning the coating.
- Add ¼ tsp allspice or a pinch of cumin for a deeper flavor.
- Swap parsley with dill for a slightly different freshness.
- Shape smaller for appetizer-style servings.
- Serve with yogurt sauce or keep it classic with lemon.
- Serve warm with rice, mashed potato, cacik, salad, cucumber yogurt salad, or simply on its own with a squeeze of lemon.
- Equally good served hot as a main course or cold as part of a meze.
- Perfect for school lunches or sharing at a potluck.
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Nutrition:
Calories: 472 kcal | Carbohydrates: 23 g | Protein: 27 g | Fat: 30 g | Saturated Fat: 10 g | Polyunsaturated Fat: 2 g | Monounsaturated Fat: 13 g | Trans Fat: 1 g | Cholesterol: 205 mg | Sodium: 215 mg | Potassium: 452 mg | Fiber: 1 g | Sugar: 1 g | Vitamin A: 350 IU | Vitamin C: 5 mg | Calcium: 58 mg | Iron: 4 mg
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Rice Meatballs
WHY WE LOVE IT
These meatballs stand out for their signature mix of cooked and raw beef, combined with rice for a soft, juicy interior. The light egg coating creates a golden crust that makes them different from classic meatballs.
A LITTLE STORY
Rooted in Ottoman-era cooking, these rice meatballs have long been part of everyday Turkish kitchens. They reflect a style of cooking that is both practical and refined.
DID YOU KNOW?
The original name of the dish is kadınbudu köfte, which means “lady’s thigh,” a playful reference to its plump, oval shape. It’s also a classic zero-waste recipe, traditionally used to repurpose leftover rice.