Meatballs in Paprika Sauce with Risi-bisi
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
For the rice:
- 1 onion (s)
- 2 tablespoon butter
- 200 g risotto rice
- 500 ml vegetable stock
- 150 g peas, frozen
For the dumplings:
- 600 g round beef
- 1 onion (s)
- 50 g breadcrumbs
- 1 egg (s)
- 1 egg yolk
- salt and pepper
- Paprika powder
- parsley
- Oil for frying
For the sauce:
- 1 small bell pepper (s), red
- 1 onion (s)
- 1 tablespoon tomato paste
- 400 g tomato (s), peeled (can also work)
- 125 ml vegetable stock
- salt
- Oregano, rubbed
- Cayenne pepper
Print Recipe
Pin Recipe Instructions
- For the Risi-Bisi, dice the onion and sauté in the melted butter. Add rice, sauté until translucent. Add liquid and cook for about 25 minutes. Add the peas about 10 minutes before the end of the cooking time.
- For the dumplings, make a minced dough from the ingredients, form the dumplings and fry them in oil for about 5 minutes on all sides.
- For the sauce, roughly dice the peppers and onions and sauté. Add tomatoes (diced very small, almost musky) and tomato paste. Add the broth and cook for 10 minutes. Season the sauce with salt, pepper, oregano and cayenne pepper and add the dumplings to the sauce.
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