Rice meatballs with salad

Name: Rice meatballs with salad
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 250 g 10-minute rice; 7-10 Tbsp Salt; 100 g Spring onions; 1 small onion or shallot; 400 g cherry tomatoes; 200 g Lamb's lettuce; 4 TABLESPOONS Essig White Balsamic; 4 TABLESPOONS Olive oil; 100 g freshly grated Parmesan cheese; 125 Low-fat curd; 2 Eggs (size M); 7-10 Tbsp Pepper; 4 TABLESPOONS Oil; 7-10 Tbsp some tomato ketchup

AUTHOR
Bill Macdonald

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

250 g 10-minute rice
7-10 Tbsp Salt
100 g Spring onions
1 small onion or shallot
400 g cherry tomatoes
200 g Lamb's lettuce
4 TABLESPOONS Essig White Balsamic
4 TABLESPOONS Olive oil
100 g freshly grated Parmesan cheese
125 Low-fat curd
2 Eggs (size M)
7-10 Tbsp Pepper
4 TABLESPOONS Oil
7-10 Tbsp some tomato ketchup

Directions

1
Put rice in 600 ml boiling salted water and simmer covered for 10-15 minutes. In the meantime clean, wash and finely chop the spring onions. Peel and finely chop the onion. Wash tomatoes, dab dry and cut in half.
2
Clean lamb's lettuce, wash thoroughly and drain. Mix vinegar, onion cubes, some salt and pepper and finally add the olive oil. Mix the tomatoes into the vinaigrette and set aside.
3
Put rice in a bowl and first stir in parmesan and spring onions. Then add quark and eggs, also stir in and season with salt and pepper. Form 12-16 meatballs from the rice mixture.
4
Heat the oil in a large, coated pan and fry the meatballs until golden brown, turning them over. Arrange the lamb's lettuce on plates and spread the tomatoes with the vinaigrette on top. Serve with the hot meatballs.
5
Tomato ketchup tastes good with it.