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:

• 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.

Steps:

• Mix ground beef with egg, milk, worcestershire sauce, onions, 1/4 cup diced dill pickles, cracker crumbs, parsley, dash of salt and pepper.
• Form into meatballs and brown all sides in frying pan.
• Add cream of celery soup to stock pot or crock pot with 1 can water, remaining pickles, and pickle juice and stir until blended.
• When the meatballs are browned on all sides, drain any grease and transfer them to the soup mixture.
• Try to cover them all with the soup for better cooking results.
• Cover with lid and simmer for 1 hour on the stove or for 4 hours on low in a crock pot.
• Tip: Stir often to make sure that the meatballs are not sticking to the pot, and the soup is not boiling.
• Serve over white or brown rice, or egg noodles.