Meatballs with Difference
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 8) |
Ingredients
- 500 g minced, mixed beef and pork
- 150 g rice (e.. Basmati)
- 2 onions)
- 2 egg (s)
- salt and pepper
- Oil, for frying
- 500 ml tomato juice, (possibly a little more)
- Breadcrumbs, or breadcrumbs
Print Recipe
Pin Recipe Instructions
- Pour twice the amount (approx. 300 ml) of cold water into the rice, add a little salt, bring to the boil, cook in a closed saucepan over low heat until the water is completely absorbed. Then let it cool down.
- Cut the onion into small pieces. Make an even mixture from onion, eggs, minced meat and rice, season with salt and pepper.
- Heat the oil in the pan. Shape oval meatballs, roll in breadcrumbs, fry in oil. Then place in a deep baking dish and pour tomato juice so that the meatballs are just covered. Close the baking dish tightly (with a lid or aluminum foil) and stew the meatballs at 200 degrees for another 30 minutes.
- The meatballs can also be eaten without a side dish.
- A mixed salad goes well with it.
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