Koftit Roz Rice Meatballs Recipes

Steps:

• Preheat oven to 350°F.
• Puree the sauce ingredients in blender/food processor.
• Combine together together all the kofta ingredients in a large bowl.
• Ball your kofta into 1.5 inch balls and place in a 9in x 9in oven safe pan.
• Pour sauce over kofta and cook in oven for 45-60 minutes turning once.

Steps:

• In a large bowl, mix together all ingredients except wheat germ and vegetable oil. Again, make sure you REALLY chopped your onions very finely or they will make your "meat"balls fall apart.
• Cover and chill mixture well, at least 1 hour, in fridge.
• Shape mixture into meatballs and roll each in wheat germ/oats (my last resort, but they turned out fine!) to coat.
• Heat oil in a (preferably) nonstick skillet over medium heat.
• Cook the meatballs in the oil for 8-10 minutes, turning carefully, until light golden brown.
• Drain meatballs on paper towels.
• Flash freeze on a pan in the freezer, then put in freezer bags. To reheat, microwave for a few minutes or put on pan and reheat in oven at 350 degrees for 10-15 minutes.
• Or, gently mix meatballs with spaghetti sauce (jarred or homemade) and place in heavy duty ziplock freezer bags and freeze. To serve this way, just thaw a bit in the fridge and then reheat and serve with pasta.

Steps:

• Melt the butter in a heavy based pan.
• Form the rice, meat, coriander, paprika and cinnamon into about 20 small meatballs.
• Cook a few at a time in butter until well browned.
• When all are cooked, return them to the pan; add onions, saffron, pepper and stock.
• Bring to the boil; cover and simmer about 40 minutes.
• Add the parsley and lemon juice; cook about 5 minutes.
• Serve with green vegetable salad.

Steps:

• In medium bowl, beat egg.
• Add 1/4 cup tomato soup, uncooked rice, parsley flakes, dried onion, salt and pepper.
• Mix well.
• Add ground beef and using your hands, mix well again.
• Shape into 1-inch meatballs.
• This should make about 20 meatballs.
• Place meatballs in a 12-inch skillet.
• Mix remaining soup with the water.
• Add Worcestershire sauce and mix.
• Pour soup mixture over the meatballs.
• Cook without stirring until mixture starts to boil.
• Turn heat to low.
• Cover and cook for 40 minutes, stirring occasionally.
• Using a wooden spoon, carefully stir the meatballs so they don't stick to the skillet.

Steps:

• Combine minute rice[right from box] with beef, egg, onion, salt, marjoram,pepper, and 1/2 cup tomato juice.
• Mix lightly.
• Shape mixture into 18 balls and place in skillet.
• Add sugar to remaining 2 cups of juice.
• Pour juice over meatballs in skillet.
• Bring mixture to boil, reduce heat, simmer, covered 15 minutes, basting occasionally.