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Meatball Rice Cake


For the meatballs:

  • 2/3 pound ground beef
  • 1 egg yolk
  • 1 tablespoon chopped parsley
  • 2 tablespoons parmesan, grated
  • Flour to coat the meatballs
  • Oil to fry the meatballs

For the rest:

  • 1 tablespoon butter
  • 2 ½ ounces mushrooms, sliced
  • 1 garlic clove, sliced
  • 1 tablespoon olive oil
  • 1 onion, grated
  • 3 ounces bacon slices, cut in ½ inch pieces
  • 1 8ounce can tomato sauce
  • 14 ounces uncooked rice
  • Butter to butter the pan
  • Breadcrumbs to coat the pan
  • Salt and pepper
  • 2 cups of béchamel sauce


  1. Preheat the oven to 375 degrees F
  2. Cook rice following package instructions and let it cool down.
  3. In a bowl – mix the ground beef, the egg yolk, the parsley, the parmesan and some salt and pepper. Knead the mixture and shape into meatballs. Fry the meatballs.
  4. In a frying pan – heat 1 tablespoon of butter and sauté the garlic and mushrooms. Season with salt and pepper.
  5. Heat some oil and sauté the onion and bacon. Stir the tomato sauce and let simmer for 15 to 20 minutes.
  6. Add béchamel sauce to the rice.
  7. Butter a cake pan and coat with bread crumbs. Start by layering rice with béchamel sauce, then meatballs with mushrooms, then rice again, then tomato sauce with bacon. Repeat layering until you have used up all the ingredients.
  8. Bake for 15 minutes.
  9. Remove from the oven and turn it over on your serving plate.

Romama’s Note: A Meatball Rice Cake always tastes better when served warm!

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  1. Shrimp Creole over Rice
  2. Golden Baked Rice
  3. Rice Stuffed Vegetables
  4. Rice with Eggplants and Black Olives Baked in Foil
  5. Tasty Farmer’s Baked Pasta

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