Meatball Curry with Rice

Ingredients

• 200 g long-grain rice
• Salt
• 2 cloves garlic
• 1 Shallot
• 500 g mixed ground meat
• 1 tsp chopped mint
• 1 tsp chopped thyme
• 1 tsp chopped parsley
• Pepper (freshly ground)
• 1 tsp chili powder
• 20 g butter
• 150 ml Vegetable broth
• 250 ml heavy cream (at least 30% fat)
• 1 tbsp curry powder
• 300 g fresh peas
• lemon balm leaf

Instructions

1. 1.

   Cook the rice in a 1:2 ratio of boiling salted water for 20-25 minutes. Meanwhile, peel and finely dice the garlic and shallot, then sauté them for 1-2 minutes in a hot pan with oil. Remove from heat and let cool briefly. Mix the ground meat with the garlic, onion, and herbs, seasoning with salt, pepper, and chili.

2. 2.

   Shape 40 g heavy balls and sear them in a pan with melted butter until golden on all sides. Set the balls aside. Deglaze the pan with broth and cream, season with salt, pepper, and curry powder, then simmer for 10-15 minutes over medium heat; thicken with a slurry of cornstarch dissolved in cold water if needed.

3. 3.

   Return the meatballs to the sauce and let them steam for 5 minutes. Wash the peas and blanch them in boiling salted water for 2-3 minutes. Plate the cooked rice on warmed dishes, arrange the meatballs with sauce and peas over it, garnish with lemon balm leaves, and serve with a tomato-cucumber salad if desired.