Pineapple meatballs with curry sauce and exotic rice
easy
40 mins
40 mins
Ingredients
- 1 can(s) (850 ml) Sliced pineapple
- 1 untreated lime
- 50 g Butter or margarine
- 250 g Long grain rice
- 7-10 Tbsp Salt
- 1 Bread rolls from the previous day
- 1 Onion
- 400 g mixed minced meat
- 1 Egg
- 7-10 Tbsp ground cumin
- 7-10 Tbsp Pepper
- 3 TABLESPOONS Oil
- 7-10 Tbsp Curry
- 30 g Flour
- 1/4 l Vegetable broth (instant)
- 125 g Whipped cream
- 50 g roasted peanut kernels
- 7-10 Tbsp Mint leaves
Directions
- 1
Drain the pineapple and collect the juice. Wash the lime hot and cut into thin slices. Heat half of the fat in a saucepan. Cut 2/3 of the pineapple rings in half, fry with the lime slices in portions until golden brown, remove from the fat. Sauté the rice in it until translucent, deglaze with 1/2 litre salt water, bring to the boil. Cover and let it swell at low heat for about 20 minutes. Soak rolls in water. Peel and finely chop the onion. Finely chop the rest of the pineapple. Knead minced meat, diced onion and pineapple, squeezed out roll, egg, 1 teaspoon cumin, some salt and pepper. Season the mixture to taste and form 12 meatballs of the same size. Fry on both sides in hot oil until brown, then fry over medium heat for about 10 minutes, turning several times. Remove from the pan and keep warm. Melt the remaining fat in the frying pan. Sauté 2 teaspoons of curry and flour in it. Pour in broth, 1/4 litre pineapple juice and cream, bring to the boil, simmer for about 5 minutes. Add 2/3 of the peanuts, season to taste with curry, salt and pepper. Add lime and pineapple slices back to the rice. Arrange meatballs, pineapple rice and some sauce on plates. Sprinkle with remaining peanuts and serve garnished with mint. Serve the rest of the sauce with it
- 2
Per portion with 6 persons approx. 3150 kJ/ 750 kcal
- 3
E 21 g/ F 43 g/ KH 62 g
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