Roman Meat Pot
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Total Time | 25 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 250 g minced meat, mixed
- 1 egg (s)
- 2 large onions, chopped
- 1 clove garlic, pressed
- salt and pepper
- 2 tablespoon oatmeal
- 500 g tomato (s), peeled
- 1 tablespoon oregano
- 200 g rice
- 250 ml water
Print Recipe
Pin Recipe Instructions
- Mix the minced meat with the egg, onions, garlic, salt and pepper and finally add the oat flakes. Work the meat dough through and shape into dumplings.
- Mash and puree tomatoes. Pour in water, season with salt, pepper and oregano and bring to the boil briefly. Wash the rice, pour it into the boiling liquid and insert the dumplings. Cover and cook on a low flame for 20 minutes.
- Serve with fresh French white bread.
- Variation: Leftovers of cooked or raw ham and sausage, finely chopped, can be incorporated into the meatballs. Sprinkle the meat pot with parmesan to taste.
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