Slow cooker recipes

Baltic lamb and rice meatballs

BALTIC LAMB AND RICE MEATBALLS
6
4H 30M

Ingredients

Method

1.

Combine lamb, rice, breadcrumbs, egg and coriander in a large bowl, season to taste; roll level tablespoons of mixture into balls. Place on a tray, cover; refrigerate 20 minutes.

2.

Combine paste and the water in a large jug; pour into a 4.5-litre (18-cup) slow cooker. Stir in tomatoes and onion; add meatballs and eggplant. Cook, covered, on high, for 4 hours. Season to taste.

3.

Serve sprinkled with extra coriander leaves.

Make sure the meatballs are completely submerged in the liquid during cooking. To freeze; complete recipe to end of step 2. Pack into freezer-proof containers, leaving a 2.5cm (1 inch) space to allow for expansion. Seal, label and freeze for up to 3 months. Thaw overnight in the fridge. Reheat in a saucepan or microwave on medium power (50%) until heated through.

Note

Related stories