Zucchini-tomato Rice with Meatballs
by Editorial Staff
Summary
| Prep Time | 25 mins |
| Cook Time | 25 mins |
| Total Time | 50 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 150 g rice
- 1 onion (s)
- 1 clove garlic
- 2 tablespoons oil
- 0.5 can ½ tomatoes, chunky (200 g)
- 250 ml vegetable stock, roughly
- 5 sprigs thyme
- 1 zucchini
- 3 tomato (s)
- salt and pepper
- sugar
For the meat:
- 300 g round beef
- 1 small onion (s)
- some butter to braise
- 1 egg (s)
- some breadcrumbs (approx. 1 - 2 tablespoon)
- 1 tablespoon parsley, chopped
- Thyme, to taste
- 0.5 ½ lemon (s), organic, including the grated zest
- salt and pepper
- Chilli flakes
- Oil for frying
Print Recipe
Pin Recipe Instructions
- Peel and finely dice the onion and garlic. Sweat together with the rice in the oil. Add the tomatoes and the thyme leaves, deglaze with some of the stock. Do not add everything at once, as the amount of liquid in the tomatoes is different.
- Cut the zucchini into small cubes. Core the tomatoes and dice the pulp as well. Mix the vegetables into the rice five minutes before the end of cooking. Season to taste with salt, pepper and sugar.
- In the meantime, for the meatballs, sauté the diced onion in a little butter, do not brown. Let cool, then mix with the minced meat, egg and breadcrumbs. Add the chopped parsley, thyme leaves and lemon zest. Season to taste with salt, pepper and chilli flakes. Fry in the oil until crispy brown.
- Serve with the zucchini tomato rice.
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