Rice Meatballs
Adding rice to the meatballs bulks them out as well as adding extra fibre and carbohydrates for energy. Add in a little basil pesto when serving for extra flavour.
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Ingredients
|
Method |
Energy kJ (kcal) | 1034 (247) |
Protein (g) | 22.1 |
Fat (g) | 6.0 |
Saturated (g)
|
2.5 |
Carbohydrate (g) | 25.1 |
Sugars (g)
|
10.1 |
Sodium (mg) | 502 |
Iron (mg) | 3.9 |
Zinc (mg) | 4.0 |
Vitamin B12 (ug) | 2.3 |
Vitamin D (ug) | N/A |
Selenium (ug) | 5.6 |
Mix together the mince, rice and herbs with a good seasoning of salt and pepper. Take dessertspoonfuls of mixture and roll firmly into balls and set aside.
Put the onion and carrot Into the pre-warmed slow cooker. Mix together the cook-in-style sauce and beef stock or water and pour into the slow cooker. Stir to mix evenly with the vegetables.
Sit the meatballs on top and cover with the lid. Cook on low for 6–7 hours or on high for 3–4 hours. Serve with your favourite vegetables.
Oven Cooking Option:
Increase the amount of beef stock to 2½ cups. Cook, covered in an ovenproof casserole dish in a pre-heated 1800C oven for 1 - 1½ hours or until the meat is tender.