- 0:30 Prep
- 0:20 Cook
- 6 Servings
- Capable cooks
Big and little kids will love these little rice-filled meatballs served with cheesy toast.
Ingredients
- 1kg lean beef mince
- 100g (1/2 cup) Basmati rice
- 1 carrot, peeled, coarsely grated
- 1 large zucchini, coarsely grated
- 1 teaspoon dried Italian herbs
- 1 x 800g can diced tomatoes
- 375ml (1 1/2 cups) water
- 2 tablespoons tomato paste
- 1/2 Turkish bread loaf, split
- 130g Jarlsberg cheese, thinly sliced
Method
- Step 1Combine the mince, rice, carrot, zucchini and herbs in a large bowl. Roll heaped tablespoonfuls of the mince mixture into balls. Place on a plate.
- Step 2Place the tomato, water and tomato paste in a large frying pan over medium-high heat. Bring to the boil. Add meatballs. Reduce heat to medium.
- Step 3Cover and cook for 10 minutes. Uncover and cook for a further 10 minutes or until the rice is tender and sticking out of the meatballs.
- Step 4Meanwhile, preheat grill on high. Place bread on a baking tray. Cook under grill for 2-3 minutes or until toasted. Turn the bread over and top with cheese. Cook under grill for 2-3 minutes or until the cheese melts.
- Step 5Use a serrated knife to cut the toast into fingers. Serve with the meatballs.
- High protein
- Low carb
- Low kilojoule
- Low sugar
- Lower gi
Nutrition
1838 kj
Energy
18g
Fat Total
9g
Saturated Fat
3g
Fibre
44g
Protein
122mg
Cholesterol
401.5mg
Sodium
6g
Carbs (sugar)
22g
Carbs (total)
All nutrition values are per serve
Notes
How to roll meatballs Use a tablespoon to scoop out even portions of mince mixture, then roll between clean hands to shape into balls.
- Author: Michelle Southan
- Image credit: Steve Brown
- Publication: Australian Good Taste
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