Meatballs with Tomato Sauce

Ingredients

• 50 g rice
• 100 ml Vegetable broth
• 1 stale roll
• 500 g ripe tomatoes
• 1 Shallot
• 1 Garlic clove
• 1 bunch fresh parsley
• spray oil
• 4 tbsp tomato sauce
• 100 ml Vegetable broth
• Salt
• Pepper (from the grinder)
• 500 g ground beef
• 1 egg

Instructions

1. 1.

   Bring the rice with the broth to a boil in a pot and let it simmer for about 20 minutes. Soak the roll in lukewarm water. Wash the tomatoes, pat dry, quarter them, remove seeds, and cut the flesh into small cubes. Peel and finely chop the shallot and garlic. Wash the parsley, shake dry, and finely chop the leaves as well. Lightly oil a pot with spray oil and sauté the shallot with garlic until translucent. Add the tomatoes, 3 tbsp tomato sauce, and broth; season with salt and pepper and simmer for 5-7 minutes over medium heat. Fold in half of the parsley. Mix the ground beef with the egg, well-extracted roll, rice, remaining parsley, and leftover tomato sauce. Season with salt and pepper and form small balls from the mixture. Brown the balls all around in a pan with a little oil. Reduce heat and let them cook through while turning occasionally. Plate the meatballs with the tomato sauce on warmed plates and serve with fresh green salad if desired.