Vegetable meatballs with rice

Name: Vegetable meatballs with rice
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 120 g Long grain rice; 7-10 Tbsp Salt; 1 bundle (approx. 500 g) Carrots; 300 g Courgette; 1 (approx. 250 g) red pepper; 1 (approx. 40 g) Onion; 375 g Minced beef; 1 egg (size S); 30 g Low-fat curd; 7-10 Tbsp white pepper; 7-10 Tbsp Sweet peppers; 1 TEASPOON Oil; 250 ml Vegetable broth (instant); 1 Stalk parsley; 1 TEASPOON dark sauce thickener

AUTHOR
Kate Willis

DIFFICULTY
easy

RATING

COOK TIME
30 mins

TOTAL TIME
30 mins

Ingredients

Servings: 4

120 g Long grain rice
7-10 Tbsp Salt
1 bundle (approx. 500 g) Carrots
300 g Courgette
1 (approx. 250 g) red pepper
1 (approx. 40 g) Onion
375 g Minced beef
1 egg (size S)
30 g Low-fat curd
7-10 Tbsp white pepper
7-10 Tbsp Sweet peppers
1 TEASPOON Oil
250 ml Vegetable broth (instant)
1 Stalk parsley
1 TEASPOON dark sauce thickener

Directions

1
Cook the rice in boiling salted water for about 20 minutes. Peel and wash the carrots. Cut 1 carrot into very fine cubes. Wash and clean the zucchini. Dice 50 g very finely. Clean and wash the bell pepper and dice 1/4 finely.
2
Peel and finely chop the onion. Knead minced meat, egg, curd and diced vegetables. Season with salt, pepper and paprika powder. Form 4 meatballs. Heat oil in a coated pan. Fry the meatballs in it while turning over medium heat for about 10 minutes.
3
Cut the remaining vegetables into slices or pieces. Cook in boiling broth for about 5 minutes. Season with pepper. Wash the parsley, dab dry and put something aside for garnishing. Cut the rest into strips.
4
Drain the rice. Remove the meatballs from the pan. Pour off the vegetables and pour the vegetable stock into the pan. Bring to the boil and thicken with sauce thickener. Arrange meatballs, rice and vegetables on plates.
5
Pour sauce over the meatballs, sprinkle vegetables with parsley and garnish.