Ground Herb Meatballs with Spicy Ratatouille Sauce and Rice

Ingredients

• 250 g ORYZA (BIO Ideal Rice)
• Salt
• 1 Shallot
• 2 Garlic cloves
• 1 Carrot
• 4 tsp olive oil
• 20 g Parsley (1 bunch)
• 500 g lean ground beef
• 1 egg
• 70 g fine oatmeal (4 tbsp)
• Pepper
• 0.5 tsp ground cumin
• 0.5 tsp Dried oregano
• 1 tbsp mustard
• 1 small red chili pepper
• 2 jars ORYZA (Bio Ratatouille Sauce with Curry)
• 1 tbsp Lemon Juice

Instructions

1. 1.

   Add ORYZA Bio-Ideal Rice to 500 ml boiling salted water, stir once and simmer covered over low heat for 16–18 minutes.

2. 2.

   Meanwhile, peel the shallot and garlic. Set aside one garlic clove. Dice the shallot and remaining garlic. Peel, wash, and grate the carrot coarsely. Heat 1 tsp oil in a pan and sauté all prepared ingredients for 4 minutes over medium heat. Remove from heat and let cool.

3. 3.

   Wash, dry shake, and finely chop parsley. Mix ground beef, egg, oatmeal, shallot-garlic mix, half the parsley, salt, pepper, cumin, oregano, and mustard until forming a pliable dough. Shape into about 24–28 walnut-sized balls. Heat 2 tsp oil in a large pan and brown the balls on all sides for a total of 10 minutes over medium heat.

4. 4.

   While the meatballs cook, dice the remaining garlic clove. Halve the chili pepper lengthwise, deseed, wash, and chop. Warm the remaining oil in a small pot, sauté garlic and chili for 3 minutes over medium heat, add the ORYZA Bio Ratatouille Sauce with Curry, and warm for 5 minutes.

5. 5.

   Fluff the rice with a fork and let it steam briefly. Stir in the remaining parsley and season with salt, pepper, and lemon juice. Plate the rice with sauce and meatballs and serve.