Meatballs in rice
Make a simple one-pot lunch. Juicy balls of ground pork are baked with rice, red pepper, peas and a pinch of curry spice. The rice draws out the flavor of the meat and spices as it bakes. A real delicacy!
Ingredients · Servings 4
- Balls:
- 400 g minced pork
- 1 egg
- 1 onion
- 2-3 tablespoons breadcrumbs (as needed)
- 50 ml cold milk
- herbs (chives, parsley, lovage)
- Further:
- 1 cup jasmine rice (or other rice of your choice)
- 1 onion
- 1 large red pepper
- 4 balls of allspice
- 1 pinch of curry powder
- 1 handful of frozen peas
- grated cheese (to taste)
- oil
- salt
- ground pepper
Method · 1 h 10 min
- Turn on the oven and heat it to 180 °C.
- Peel the onion, chop finely and mix with the oil and rinsed rice. Put in a pot.
- Add curry, allspice, cleaned and diced peppers, salt and pour water according to the instructions on the rice package.
- Place in the preheated oven and bake for about 20-30 minutes until almost soft.
- Meanwhile, prepare the meatballs. Mix the meat with the peeled and finely chopped onion, chopped herbs and the rest of the ingredients. Add enough breadcrumbs to form the mixture into balls.
- With wet hands, form the meat mixture into balls.
- Heat the oil in a frying pan and fry the balls on all sides. Just briefly so that they brown and remain juicy.
- When the rice is almost soft, stir in the peas and press the fried meatballs in. Brush them with the baking powder (you can also add some of it to the rice) and sprinkle with cheese.
- Bake for another 10 minutes or so, until the rice is completely soft, the meatballs are cooked through, and the cheese is golden brown.
- Serve immediately after removing from the oven, accompanied by a vegetable salad.
