Refined Rice and Oatmeal Meatballs
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 10 mins |
| Total Time | 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 cup rice
- 3 cup water
- 1 tablespoon, leveled salt
- 1 cup oatmeal
- 1 teaspoon nutmeg, ground
- 2 tablespoon Maggi
- 1 small onion (s)
- 1 egg (or vegan without egg)
- 1 tablespoon, leveled vegetable stock, instant, or salt to season the finished mixture
- 5 tablespoon. Olive oil, virgin
- possibly lovage, ground
- some flour
- 2 teaspoon, heaped mustard
Print Recipe
Pin Recipe Instructions
- Cook the rice in salted water until it is soft, let it cool and put it in a bowl. Mix some cold water into the rice until it becomes slightly mushy, then stir in the oatmeal. While the oat flakes slowly firm up the mixture, cut the onion into fine cubes, mix with instant stock or salt, 1 tablespoon of olive oil, nutmeg, a little Maggi, possibly lovage, and an egg if you like, mix for 2 minutes and then add to the rice mixture. If you have chosen the mixture with egg, mix in a little oat flakes or flour, if necessary, until the consistency is just firm enough for meatballs to be formed.
- Let it steep for 10 minutes and before you shape the meatballs, check the consistency again to make sure that it is neither too firm nor too soft. If necessary, mix in a little more flour and let stand again for 5 minutes.
- Carefully place the shaped meatballs in the hot olive oil (approx. 4 tablespoons in total) in the pan and fry until golden brown over medium heat, turning several times.
- If you like, dunk the meatballs in a Maggi-nutmeg mixture (4 parts Maggi, 1 part nutmeg) or in mustard.
- This goes well with salads or vegetable soups.
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