Meatballs with leek vegetables

Name: Meatballs with leek vegetables
Cook time: 30 min
Total time: 30 min
Yield: 1
Ingredients: 50 g Parboiled Reis; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 1 (200 g) stalk of leeks; 75 g Tatar (beefsteak mince); 1 TEASPOON Roasted onions; 1 TEASPOON Breadcrumbs; 1 TEASPOON Tomato ketchup; 1/2 tsp (3 g) Oil; 1/2 TEASPOON Flour; 3-4 Tbsp low-fat milk; 1 knife tip Vegetable broth; 7-10 Tbsp Parsley z. Garnish

AUTHOR
Kristopher Marks

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 1

50 g Parboiled Reis
7-10 Tbsp Salt
7-10 Tbsp Pepper
1 (200 g) stalk of leeks
75 g Tatar (beefsteak mince)
1 TEASPOON Roasted onions
1 TEASPOON Breadcrumbs
1 TEASPOON Tomato ketchup
1/2 tsp (3 g) Oil
1/2 TEASPOON Flour
3-4 Tbsp low-fat milk
1 knife tip Vegetable broth
7-10 Tbsp Parsley z. Garnish

Directions

1
Put rice into 1/8 l boiling salted water, cover and cook over low heat for about 20 minutes
2
Clean, wash and cut the leek into rings. Knead tartar with 1/2 teaspoon roasted onions, breadcrumbs and ketchup, season. Form 3 balls from it. Heat oil in a coated pan. Fry the meatballs for 6-8 minutes. Take out
3
Sauté the leek in the frying fat for 2-3 minutes. Dust with flour and sweat. Stir in 75 ml water, milk and stock. Bring to the boil and simmer for about 3 minutes. Season to taste. Heat meatballs in the sauce. Serve with rice. Garnish with the rest of fried onions and parsley