Djuvec rice with meatballs

Name: Djuvec rice with meatballs
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 2 yellow peppers; 300 g carrots, 3 onions; 2-3 Garlic cloves; 1 Bread rolls from the previous day; 3 TABLESPOONS Oil (e.g. olive oil); 200 g Long grain rice; 1 can(s) (850 ml) Tomatoes; 150 g frozen peas; 7-10 Tbsp salt, white pepper; 7-10 Tbsp Rose peppers; 300 g Skimmed milk yoghurt; 7-10 Tbsp Lemon juice; 500 g mixed mince; 1 Egg; 7-10 Tbsp Chilli & Mint

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

2 yellow peppers
300 g carrots, 3 onions
2-3 Garlic cloves
1 Bread rolls from the previous day
3 TABLESPOONS Oil (e.g. olive oil)
200 g Long grain rice
1 can(s) (850 ml) Tomatoes
150 g frozen peas
7-10 Tbsp salt, white pepper
7-10 Tbsp Rose peppers
300 g Skimmed milk yoghurt
7-10 Tbsp Lemon juice
500 g mixed mince
1 Egg
7-10 Tbsp Chilli & Mint

Directions

1
Clean and wash the vegetables. Cut the peppers into pieces, carrots into slices. Peel onions and garlic. Cut 2 onions into slices. Dice 1 onion and 1 garlic clove. Soak the bread rolls
2
Fry the onion slices, carrots and diced garlic in 1 tbsp. hot oil. Briefly sauté the bell peppers and rice. Add tomatoes, bring to the boil. Cover and stew for about 25 minutes. Add peas 5 minutes before end of cooking time, season to taste
3
Press 1-2 cloves of garlic into the yoghurt and stir in. Season to taste with salt, pepper and lemon juice. Sprinkle with 1 tablespoon of oil
4
Knead the squeezed out bread roll, minced meat, egg and diced onion, season. Form into small balls. Fry in 1 tbsp. hot oil for 8-10 minutes. Serve everything. Garnish with chilli and mint
5
Drink: cold beer