Meatballs in Tomato Sauce with Rice

Ingredients

• 2 onions
• 2 Garlic cloves
• 4 tbsp olive oil
• 800 g canned tomatoes
• 400 g ground beef
• 4 tbsp whole wheat breadcrumbs
• 1 egg
• 3 tbsp freshly grated Parmesan
• 3 tbsp mixed Italian herbs (finely chopped)
• 250 g long grain natural rice
• Salt
• black pepper (freshly ground)
• paprika powder (spicy)
• parsley (for garnish)

Instructions

1. 1.

   Peel and finely dice the onions and garlic cloves, then sauté them in 2 tablespoons of hot oil. Remove half and set aside; add the remaining tomatoes with their liquid to the pan, crush with a potato masher, let simmer uncovered for about 30 minutes, seasoning with salt, pepper, and paprika powder to taste.

2. 2.

   Bring water salted twice as much as the rice to a boil, then cook the rice for 25–30 minutes until tender.

3. 3.

   Combine the ground beef, remaining sautéed onions and garlic, breadcrumbs, egg, 2 tablespoons of Parmesan, and herbs; knead well and season with salt and pepper. With damp hands form tennis-ball-sized meatballs. Brown them in the remaining hot oil over medium heat on all sides. Place the meatballs into the tomato sauce and let simmer for about 10 minutes.

4. 4.

   Serve the tomato sauce over rice, sprinkle with Parmesan, and garnish with parsley leaves.