Meatballs with Rice / Kadınbudu Köfte
A meatball recipe that dates back to the Ottomans.
Servings 4 people
Calories 400kcal
Ingredients
- 500 grams ground meat low fat
- 100 grams rice
- 1 tablespoon olive oil
- 1 onion
- 2 garlic cloves crushed and minced
- 5-6 stalks parsley chopped
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ tea spoon cumin
- ½ teaspoon all spice
- 3 eggs
- 3-4 tablespoons flour
- olive oil to fry
Instructions
- Rinse the rice. Then put the rice in a saucepan, cover with exceeding water and boil until well done with no hard points in the middle. When ready drain the excess water if any and set aside. Left over rice can be used.
- Use a separate medium sized pot for the meat. Warm the pot slightly over the stove. Add a tablespoon of olive oil.
- Chop the onion to small pieces and add to the olive oil. Sauté until translucent.
- Add the garlic cloves and sauté for another minute.
- Add half of the meat to the onions. Sauté until brownish and crumbly.
- Close the heat, mix chopped parsley add and set aside.
- When the cooked meat is slightly cooled add the raw meat, the cooked rice, and the spices.
- Break an egg and add to the meat mixture.
- Knead well the meat mixture until well combined. Cover and keep in the fridge for about half an hour to rest and blend.
- When time is up take egg sized pieces from the meat mixture. Give a flat, oval shape to each piece. A bowl of water to wet your hands while shaping will be useful as the mixture will be sticky.
- Put the flour in a plate to dip the meatballs all around.
- Break and whisk the remaining 2 eggs in another plate to dip.
- Dip each meat ball first to flour and then to the eggs.
- Shallow fry in heated oil in a frying pan. Frying the meatballs should take around 3 minutes on each side.
- Take them out on to a plate with paper kitchen towel to soak excess oil.
- Serve while still warm, but can be served cold too.