Lentil and Rice Meatballs
by Editorial Staff
Lentil and rice meatballs are a great idea for lunch or dinner. The recipe is useful and simple. Cooking is easy, and the result is a delicious and satisfying lean dish.
Ingredients
- Lentils – 1.5 cups
- Boiled rice – 1 glass
- or dry rice – 40-50 g
- Bulb onions – 2 pcs.
- Garlic – 2 cloves
- Fresh herbs (parsley, dill) – 3 sprigs
- Ground nutmeg – to taste
- Ground paprika – to taste
- Ground black pepper – to taste
- Salt to taste
- Finely ground corn grits (or breadcrumbs or flour) – for breading
- Vegetable oil for frying – 100 ml
Directions
- Prepare the required foods. Rinse the lentils well, cover with cold water and leave overnight (or for 2-3 hours). Rinse the rice well and boil in salted water (in a ratio of 1: 2) until tender (20 minutes).
- After soaking, rinse the lentils again and transfer to the chopper bowl. Grind until smooth without lumps. Stir the mass several times during the grinding process.
- Chop the onion and garlic into large pieces. Chop the herbs finely. When the lentil mass is almost homogeneous, add the onion and garlic, chop everything together again.
- Transfer the prepared mass to a suitable container, add boiled rice, herbs, season with spices and mix everything well.
- Form small round meatballs from rice and lentils (from the specified number of products, about 15 pieces will turn out). Dip the meatballs in the corn grits.
- Pour vegetable oil into a frying pan, heat it and gently put the breadcrumbs in the hot oil. Fry the lentil-rice balls on both sides until golden brown.
- Put the finished lentil and rice meatballs on a dish covered with a paper towel to remove excess oil.
- Put the lentil and rice meatballs on a serving plate, decorate the dish with herbs, add fresh vegetables. I add sour cream or vegetable sauce to the meatballs and serve them to the table. Bon appetit!
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