Meatballs with Rice “Nostalgia”
by Editorial Staff
Do you want meatballs for lunch? Such as in childhood. Meatballs with rice, in tomato sauce.
Cook: 1 hour
Servings: 8
Ingredients
- Minced meat – 800 g
- Rice- 4 tbsp
- Egg- 1 pc.
- Carrots- 1 pc.
- Bulb onions – 1-2 pcs.
- Tomato paste – 2 tbsp
- Flour – 3 tbsp
- Salt to taste
- Black pepper – to taste Bay leaf – 1 pc.
- Vegetable oil – 4 tbsp
- Water (or broth) – 0.6 l
Directions
- Rinse the rice, cover with cold water, put on fire, bring to a boil. Cook rice for 10 minutes over low heat. Throw in a colander. Refrigerate.
- Pour flour into a dry frying pan. Fry, stirring occasionally, over medium heat until golden brown (2-3 minutes). Peel, wash onions and carrots. Cut into strips.
- Put the minced meat in a bowl. Add rice and egg. Season with salt and pepper. Mix everything well and beat off. Form meatballs (walnut-sized) with wet hands. Preheat a frying pan, pour in vegetable oil. Lay out the meatballs. Fry over medium heat for 1-2 minutes (until golden).
- Preheat a frying pan, pour in vegetable oil. Lay out the meatballs. Fry over medium heat for 1-2 minutes (until golden). Then turn over and fry on the other side for 1-2 minutes. Put the meatballs in a saucepan.
- Put the onions and carrots in the oil heated in a frying pan. Fry over medium heat, stirring occasionally, for 2-3 minutes (until golden brown). Add toasted flour and tomato. Mix.
- Add broth or water. Boil. Cook the sauce for 2-3 minutes. Pour meatballs with sauce, add bay leaf. Cook on low heat, covered for 30-40 minutes.
- Meatballs with Nostalgia rice are ready. I recommend serving with sour cream.
Enjoyyour meal!
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