Main Course
Meatballs in Tomato Broth
Rice meatballs and potatoes cooked in a tomato broth: home food eaten with a spoon.
- Gluten-free
- Prep
- 15 min
- Cook
- 30 min
- Servings
- 4
Ingredients
How many servings?
- 400 g ground beef
- 3 tbsp rice
- 1 onion
- 1 egg
- 1½ tsp salt
- 1 pinch black pepper
- 1 tbsp butter
- 1 tbsp tomato paste
- 2 potato
- 1 carrot
- 4 cups (800 ml) water
- 1 tsp dried mint
Method
- Grate the onion; knead the beef with the rinsed rice, onion, egg, half of the salt and the pepper and shape walnut-sized meatballs.
- Dice the potatoes and carrot.
- Melt the butter in a pot and fry the tomato paste for 1 minute; add the water and the rest of the salt and bring to the boil.
- Carefully add the meatballs, potatoes and carrot to the boiling water. Reduce the heat and simmer with the lid slightly ajar for about 25–30 minutes, until the meatballs, rice and vegetables are fully cooked.
- Sprinkle with the mint and take off the heat.