Meatballs with vegetable rice

For the meatballs with rice vegetables and other fresh vegetables can be used in the season. Each half a red and yellow bell peppers cut into small cubes. Leeks and cut into rings. Peel an onion, cut into small cubes and add half the vegetable. The other half of the onion is needed for the meatballs. In a small saucepan heat 1 tablespoon olive oil and cook the rice glaze over medium heat while stirring with a wooden spoon. Peppers, leeks and onions and lightly stir-fry cause.


Deglaze with vegetable stock and add tomatoes. The vegetable rice with salt and pepper, place a lid and bring to a boil. The temperature switch back to medium heat and soak the vegetables in rice about 20 minutes. About 5 minutes before end of cooking remove the lid, stir the rice and vegetables can reduce a little the remaining liquid. Knead the ground meat patties with a medium organic egg and bread crumbs. The rest of the onions, mix and season with pepper, salt and paprika.

Heat a nonstick pan 1 tablespoon olive oil. The ground beef patties to four shapes and sear on both sides. The temperature switch back to medium heat and fry the meatballs in about 6-8 minutes finished. A little parsley for decoration, as seen above in the picture aside. Remaining parsley into strips and mix just before serving with vegetable rice. Meatballs with vegetable rice on plates and garnish with parsley.


¤1/2 Peppers, red
¤1/2 Peppers, yellow
¤60 g Leek
¤1 Onions
¤1 tablespoon Olive oil
¤100 g Rice
¤0.1L Vegetable stock
¤1 can Diced tomatoes
¤Pepper, salt
¤250 g Minced meat
¤1 Organic egg
¤2 tablespoons Breadcrumbs
¤1 tablespoon Olive oil
¤1 tablespoon Parsley, smooth

2 servings 777 calories per serving, 30 mins Prep 45 mins Total