These little meatballs end up with spikes of rice, hence the name.
Ingredients:
1 small onion, finely chopped
500g lean mince
400g tinned chopped tomatoes
100g Uncooked rice
400mls stock
1 clove garlic, chopped
Method:
Fry the onion and garlic until soft, then mix with the mince, any seasonings you wish and rice. Shape into 24 meatballs and lightly fry these until browned all over. Pour the tomatoes and stock, cover the pan and simmer for 30 mins.
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These are recipes I've created (tagged "my recipe"), or ones passed on through my family, or ones I've collected from books, magazines or the web. If the recipe is not my own, I'll usually reference where it came from, though sometimes I copied it down into my recipe book without noting where it came from - so sometimes I don't know.
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I haven’t seen this receipe since cooking class at school which is more years ago than I would like to remember ( 1972 to be precise ). I will have to give it a go because as I remember it wasn’t half bad but at the time I seem to remember having trouble with it sticking to the bottom of the frypan – but as I said it was a long time ago.
Thanks for the trip down memory lane