Meatballs with Tomato Pea Rice

Ingredients

• 1 old-fashioned roll
• 2 onions
• 1 EL Butter
• 300 g long-grain rice
• 300 g diced tomatoes (canned)
• 300 ml meat broth
• 500 g mixed ground meat
• 1 egg
• 0.5 TL sweet paprika powder
• 0.5 tsp hot paprika powder
• Salt
• pepper (ground)
• 250 g green peas (frozen)
• 20 g clarified butter

Instructions

1. 1.

   Soak the roll in lukewarm water. Preheat the oven to 140°C with upper and lower heat.

2. 2.

   Cut the onions into halves, dice finely, sauté half of them in hot butter until translucent. Add the rice, sauté further, pour in tomatoes and broth, cover and simmer for about 10 minutes, stirring occasionally. After 10 minutes add peas, mix, and continue cooking for another 10 minutes.

3. 3.

   Squeeze out excess water from the roll and combine with remaining onion cubes and ground meat. Add egg and spices, knead into a dough. Divide the meat dough into 24 equal portions and shape into balls with wet hands. Fry the meatballs in hot clarified butter for 2-4 minutes until golden brown on all sides; skewer two at a time and bake in the preheated oven for 5-10 minutes to finish.

4. 4.

   Season the rice, plate it, add two skewers of meatballs per dish, and serve. Offer fresh salad on the side if desired.