Summary

Ingredients

• 500 g minced beef
• 1 vegetable onion (s)
• 1 cup rice (long grain rice)
• 1 cup breadcrumbs
• 1 cup flour
• 1 egg (s)
• 1 egg yolk
• salt and pepper
• 10 medium potato (s)
• 1 onion (s)
• 2 tablespoon tomato paste
• 3 tablespoon oil
• 1 egg (s)
• 0.5 ½ lemon (s), the juice from it
• salt and pepper
• Paprika powder

Print Recipe Pin Recipe

Instructions

1. Meatballs:
2. Chop the onion into small cubes and mix with the mince, rice, breadcrumbs, flour, egg and egg yolk, salt and pepper and knead very well. Shape the meat mixture into roughly nut-sized balls and place on a baking tray sprinkled with flour. When the mixture is used up, shake the tray so that the balls are evenly dusted with flour on all sides.
3. Stew:
4. Peel the potatoes and cut into cubes of approx. 3 cm. Chop the onion and fry in a large saucepan with the oil until translucent. Now turn down the heat a little and add the tomato paste to the onions and fry.
5. Fill the pot about halfway with water and season with salt, pepper and paprika powder. Turn the stove on again.
6. When the water boils, add the dumplings to the water and bring to the boil. Stir gently. Add the potato pieces, stir and continue to simmer with the lid closed and a little reduced heat. Possibly add water. Dumplings and potatoes should be covered.
7. When the rice in the dumplings and the potatoes are done, remove them from the heat and let them cool down a little without the lid.
8. Whisk the egg with the lemon juice and carefully add to the stew. But be careful - if the whole thing is still too hot, the egg would flake out immediately.