Rice Meatball in the Oven

Rice meatballs with the known, traditional flavor but with a different way of cooking the classic recipe, that most know, and gives them another texture and another flavor.
Minced meat, rice, aromatic herbs and lemon juice are the ingredients for delicious, baked, rice meatballs. The addition of lemon zest to the flour, with which we flour them is the magic material that will give them a special flavor and elevate their taste.
Proposal: do not skip, is more than a soup with rice meatballs, believe me!

work: 30′

time: 1h:20′

medium:

Ingredients (4 servings) 1kg (2.2 lbs) minced beef 150g (5.3 oz) rice 80g (2.8 oz) olive oil 1 large onion 3 tbsp parsley 2 tbsp fresh mint 80g (2.8 oz) flour 2 lemons, juice salt, pepper, lemon zest	Rinse and drain the rice. Puree the onion, finely chop the parsley and mint. Place all the above ingredients in our front bench.	Take a large bowl, put the minced meat and the incredients you have prepared. The rice, onion, parsley and mint. In a wide pan, next to the bowl, add the flour.
Knead the ingredients well in a bowl and add salt and pepper and 2-3 tablespoons olive oil. If the dough is stiff, add a little water. In the bowl with the flour, add salt, pepper and the zest of one lemon. Mix.	Shape plump meatballs in oblong shape. Place them in the next pan with the flour and flour them little by little. In a deep oven dish pour a little oil to go everywhere and in put in order the floured meatballs.	Caution when you sprinkle with the flour and before you put them in the pan, roll them between your palms to leave excess flour. Continue to make meatballs until finishes the mixture of the meat.
From the edges of the pan carefully pour the remaining oil, lemon juice and a cup of water.	Bake in the oven at 180°C (356°F, Gas 4.2), with resistances up & down, 45'-50'. Half time watching if they get a little color and turn on the other side, with 2 tablespoons.	Add some water, if needed, and complete the baking when golden brown and stay with plenty of the sauce.

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Author Zambia G. Sifaki