The rice salad is a recipe of my Mum's, and the meatballs are adapted from one of my Nana's recipes. I've grown up eating both dishes, especially at Xmas time, and both are still prominent in my own recipe book today. Easy for sharing, great for BBQs, and delicious! Definitely worth a try this Summer.
Ingredients
| 2 cups | Brown rice |
| 2 stalks | Celery |
| ½ | Green capsicums |
| ¼ cup | Sultanas |
| ¼ cup | Raisins |
| ½ cup | Walnuts, or sliced almonds |
| 1 Tbsp | Lemon juice |
| 1 Tbsp | Ground ginger |
| 2 Tbsp | Curry powder |
| 3 Tbsp | Olive oil |
| ¼ cup | Fruit chutney |
| 500 g | Beef mince (Main) |
| 1 | Brown onion |
| ½ cup | Breadcrumbs |
| 1 | Egg |
| ½ cup | Fruit chutney |
| 1 Tbsp | Garlic salt |
| 1 Tbsp | Curry powder |
| 1 Tbsp | Fresh mixed herbs, Italian |
| 1 small | Flat leaf (Italian) parsley, chopped |
| 10 small | Kebab sticks |
| 3 Tbsp | Olive oil |
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Directions
- To make the rice salad, cook your 2 cups of brown rice according to the directions on the packet. Set aside to cool.
- Chop your celery and capsicum into bite sized pieces, and add to the cooked rice along with sultanas, raisins, nuts, 1 tablespoon lemon juice, 1tablespoon ground ginger, 1 tablespoon curry powder, 3 tablespoons olive oil and 1/2 cup fruit chutney. Mix well to combine.
- Make your meatballs by finely chopping your onion and adding to a food processor along with the mince, breadcrumbs, egg, 1/2 cup fruit chutney, 1 tablespoon garlic salt, 1 tablespoon curry powder, 1 tablespoon mixed herbs and parsley. If you don't have a food processor, mix all of the ingredients in a large bowl until well combined.
- Shape mince mixture into even-sized balls by hand and skewer two balls onto each kebab stick.
- Cook your meatball kebabs in a large fry pan, or on the BBQ, with plenty of olive oil and serve immediately, accompanied by the rice salad.
