Meatballs in Curry Sauce with Rice, Gluten-free
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 20 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 200 g whole rain rice
- 400 g round beef
- 1 egg (s)
- Oil for frying
- 200 ml cream, reduced-fat, with 7% fat
- 100 ml milk, low-fat
- 1 teaspoon curry
- 1 tablespoon flour, gluten-free
- 500 g cauliflower (frozen)
- 250 g carrot (s), cut into small sticks
- salt and pepper
Print Recipe
Pin Recipe Instructions
- Cook the rice in salted water.
- Mix the minced meat with the egg and salt and form small balls. Fry these in a little oil.
- For the sauce, put the cream in a tall container and mix well with the milk, curry, flour, 1 teaspoon of salt and 1/2 teaspoon of pepper. Pour everything over the meatballs and cook for 10 minutes.
- Cook the cauliflower and carrots in a little water.
- Put the finished rice on the plate, add the vegetables and serve the meatballs on top.
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