Meatballs on leek cream

Name: Meatballs on leek cream
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 7-10 Tbsp Salt; 200 g Long grain rice; 400 g Leeks (leek); 20 g Butter or margarine; 20 g Flour; 350 ml Vegetable broth (instant); 150 g Whipped cream; 500 g mixed minced meat; 30 g Roasted onions; 2 TABLESPOONS Breadcrumbs; 1 egg (size M); 1 TABLESPOON Tomato paste; 7-10 Tbsp Pepper; 2 TABLESPOONS Oil; 7-10 Tbsp Parsley and fried onions

AUTHOR
Avis Adkins

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

7-10 Tbsp Salt
200 g Long grain rice
400 g Leeks (leek)
20 g Butter or margarine
20 g Flour
350 ml Vegetable broth (instant)
150 g Whipped cream
500 g mixed minced meat
30 g Roasted onions
2 TABLESPOONS Breadcrumbs
1 egg (size M)
1 TABLESPOON Tomato paste
7-10 Tbsp Pepper
2 TABLESPOONS Oil
7-10 Tbsp Parsley and fried onions

Directions

1
Bring 350 ml water to the boil, season with salt. Add rice and cook over low heat for about 20 minutes. In the meantime clean, wash and cut leek into rings. Heat the fat in a pot.
2
Sauté the leek in it. Dust with flour and sweat for about 1 minute. Deglaze with stock and cream while stirring. Cook for about 3 minutes at medium heat. Knead minced meat, fried onions, breadcrumbs, egg and tomato paste.
3
Season vigorously with salt and pepper. Shape the minced meat into about 16 balls. Heat the oil in a pan and fry the meatballs for about 10 minutes. Drain the rice if necessary. Drain the meatballs on kitchen paper.
4
Arrange rice, leek and meatballs on plates. Garnish with parsley and fried onions.