Rice – Minced Meat – Balls
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 20 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 roll, stale
- 1 onion (s), finely chopped
- some oil, for frying
- 500 g minced meat, mixed
- 200 g rice, cooked
- 1 clove garlic, finely chopped
- 1 egg (s)
- 1 tablespoon mustard
- 1 teaspoon marjoram, dried
- possibly chili powder
- salt and pepper
For the sauce:
- some oil
- 1 onion (s), finely chopped
- 3 pepper (s), green, red and yellow
- 2 tablespoon tomato paste
- 1 small Can (s) tomato (s), cut into pieces (500 g) or fresh
- 200 ml vegetable stock
- 100 g spread (brunch paprika-chili peppers)
- 2 cloves garlic, finely chopped
- 1 sprig rosemary, finely chopped
- 1 tablespoon sugar
- some paprika powder
- salt and pepper
Print Recipe
Pin Recipe Instructions
- For the balls, first soak the roll in cold water and then squeeze it out well. Roast the chopped onion in a pan with a little oil.
- Put the minced meat, boiled rice, squeezed bun, onion, garlic, egg and mustard in a bowl. Season with marjoram, possibly chili powder, salt and pepper and mix everything well. Shape into eight balls with slightly moistened hands.
- For the sauce, roast the chopped onion in a pan with a little oil. Halve and core the peppers and cut into small strips. Add together with the tomato paste and let roast briefly. Deglaze with the tomato pieces and the vegetable stock and bring to the boil. Add the brunch, garlic and rosemary and stir in well. Season to taste with sugar, paprika, salt and pepper.
- Place the rice and minced meat balls in the sauce, cover and let simmer for about 15-20 minutes.
- We prefer to eat mashed potatoes with it.
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