Meatball with Rice

Ingredients

• 450 g ground beef
• 1 onion
• 1 tomato
• 40 g Butter
• 1 roll
• 0.125 l hot milk
• 0.5 bunch flat parsley
• 2 Eggs
• salt (pepper)
• seed oil
• 1 eggplant
• 1 Zucchini
• 4 small onions
• 1 cup rice
• 2 tsp Tomato paste
• 0.25 l white wine

Instructions

1. 1.

   Put the meat in a bowl. Peel, chop the onion and sauté it in 20 g butter until translucent. Soak the roll in milk. Chop the parsley. Halve the tomato, remove seeds and finely dice.

2. 2.

   Add the onions with the drained roll, parsley, eggs and tomato pieces to the ground beef, knead well and season heavily with salt and pepper.

3. 3.

   Wash the eggplant, cut off the stem end and slice thinly. Wash the zucchini and slice. Cut the onion into star shapes. Cook the rice in double the amount of water.

4. 4.

   Bake the onion in the oven at 180°C fan-forced for about 20 minutes.

5. 5.

   Shape meatballs with damp hands from the mixture. Heat oil in a pan and fry the meatballs 4-5 minutes per side. Grill the eggplant slices in a grill pan, remove and keep warm. Sauté zucchini in slightly hot butter, briefly stir in the rice.

6. 6.

   Remove the meatballs from the pan, deglaze with white wine, stir in tomato paste and season heavily with salt and pepper.