Meatballs on Rice and Noodles

 Meatballs on Rice and Noodles

Meatballs on Rice and Noodles

International meatballs recipe with red rice and fried noodles served hot and spicy

April 11, 2013

Cuisine

serves for

8

total time

1 HR 30 MIN

ingredients

noodles
250 g, glass
Oil
vegetable
Lamb
500 g
caraway
1 tbsp
curry
1 tbsp, powder
Nutmeg
Rice
200 g, red, cooked
Chilli
1 each, red
mango
120 g, chopped
Eggs
1 each
Oil
5 tbsp, vegetable
breadcrumbs

Preparation

Soften the noodles in lukewarm water and drain. Fry the oil in a deep-fryer and heat to 170°C. Fry the noodles, remove and dry on kitchen paper. Keep warm in the oven at around 80°C.

Knead the meat, spices, chilli, half the rice, the mango and the egg. If the mixture is too soft add some breadcrumbs. Shape into 30 meatballs and roll in the remaining rice.

Place the raw meatballs in a bamboo steamer. Boil some water in a wok and place the steamers in the steam (not touching the water). Steam for 6-8 minutes.

Arrange the rice balls with the noodles and serve hot.

Search Recipes

Tuscan Panforte

Tuscan Panforte

Next Recipe