June 27, 2011

Meatballs with rice in creamy tomato sauce

This humble dish is all-in-one: meat, carbs and vegetables. Quite easy to cook and makes for a satisfying dinner that reheats very well.

Enough for four:

Meatballs
500 g pork or beef mince
300-400 g cooked rice
1 egg
1 Tbs minced fresh marjoram and summer savory
1 tsp salt
freshly ground black pepper
1 minced clove of garlic

Vegetables:
2 large carrots
1 large onion
2-3 handfuls of frozen green peas
1 Tbs olive oil

Sauce:
250 ml tomato puree
150-200 ml sour cream or creme fraiche
200-300 ml water
salt and pepper to taste
1 Tbs minced fresh marjoram and summer savory

Mix all the ingredients for the meatballs thouroghly and form 8 balls.

Peel the carrots and cut into thick sticks, small carrots can be left whole. Peel the onion and cut into chunks. Sweat the carrots and the onion in the olive oil in a deep saute pan. Add the frozen peas and lay the meatballs on top of the vegetables.

Mix all the ingredients for the sauce and pour it over the meatballs, they do not have to be submerged completely. Bring to the boil on high heat, then reduce the heat to the minimum, put a lid on the pan and let simmer gently for about half an hour. About halfway through the cooking time carefully turn the meatballs. Serve with a few sprigs of fresh marjoram or savory. Bon appetit!

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

   
 

 

   
 

 

 

 

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