Fancy some fresh homemade meatballs? For this recipe, I used a mix of lamb and beef mince. Delicious and quick to prepare, it goes perfectly with rice or even fried potatoes.
4 Portions · 2,085 g
All nutrition figures are average values calculated from the databases named above, not laboratory measurements. Variety, origin, cut, storage, preparation and the quantities actually used all cause deviations; automatically matched ingredients can add further inaccuracy. We accept no liability for the accuracy or completeness of these figures. They do not constitute medical or nutritional advice. The information on the packaging of the products you use takes precedence; in case of allergies, intolerances, illness, pregnancy or a special diet, consult a suitably qualified professional.
4
Cook the rice.
Peel the red onions and cut them into brunoise (very small cubes).
Finely chop the parsley and garlic.
Briefly hold the old bread rolls under running water, then wring them out.
Cut the tomatoes into small cubes.
Peel the carrots and cut them into thin wedges.
Mix the mince with the onions, garlic, parsley, paprika powder, wrung-out bread rolls, salt, and pepper. Let it sit in the fridge for half an hour.
After half an hour, form the mince mixture into equally sized small balls.
Heat oil in a pan. Sear the meatballs in it.
Fill the pan with water so that the balls are covered.
Once the water has reduced, add the tomatoes and mash them with a fork.
Finally, season with the Italian herb mix, salt, and pepper.
Steam the cut carrots for approx. 2min in steam.
Then lightly salt them.
Place a ball of rice in the center of a deep plate, lean the carrot wedges around it, and put the meatballs with the sauce on top.
Enjoy your meal!!!
Swipe, Match, Cook. The Rocely MealMatcher helps groups settle food debates instantly.
