Rice meatballs in red wine sauce: A quick and tasty dinner
Whether you need new meal prep recipes or an easy weeknight dinner, try these rice meatballs in a velvety red wine sauce.
What are the first things you want to do when you get home after work? If your answer is cook a quick and hearty meal before eating and snuggling under the covers this winter, these rice meatballs are for you. Cooked in a velvety red wine sauce, these beautiful meatballs are almost a whole meal in one and they are so quick to put together. If you’ve got leftover rice, you’ll have an even better time as cooking time will be reduced drastically.
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Rice meatballs in red wine sauce tips
The cooked rice instead of bread will keep the meatballs a bit lighter and baking them cuts down on cooking time so you can get yourself situated for the evening before having dinner. The red wine sauce adds some richness to the dish and meatballs are better with a sauce to go with them When serving, you can either add a bit of pan-fried toast or a light green salad depending on your meal preference. These meatballs are also especially great when you cook your weekly meals ahead of time as they store well in glass containers in the fridge.
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Whether you need new meal prep recipes or an easy weeknight dinner, try these rice meatballs in a velvety red wine sauce.
Last updated on 11 May 2023
Rice meatballs recipe
Course: MainCuisine: GlobalDifficulty: EasyServings
6
servingsPrep time
20
minutesCooking time
25
minutesTotal time
45
minutesIngredients
500 g 500 mince meat
2 cups 2 cooked rice
5 ml 5 mixed herbs
5 ml 5 garlic salt
5 ml 5 apricot jam
125 ml 125 red wine
100 ml 100 water
10 ml 10 bisto sauce powder
fresh rosemary stick
Method
- Preheat the oven to 180°C.
- Mix the cooked rice, cooked mince, jam, herbs and salt.
- Use an ice cream scoop and make evenly sized balls. Place the balls in a greased oven dish. Cover with tin foil and place in the preheated oven for 15 minutes.
- In a saucepan, heat the wine, water, rosemary and bisto. Reduce to a thick sauce.
- Uncover the dish, pour over the sauce and place back in the oven for 10 minutes.
Notes
- Serve with a garden salad.
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