Meatballs with rice or «hedgehog» meatballs are mouth-watering, hearty and always welcomed. It is quite easy to cook them, you’ll need just a stockpot and, if you want to make a ground meat by yourself, a meatgrinder. A little of time and tasty meatballs are on your table. Rice meatballs are good as a separate dish or served with a side dish - mashed potato, pasta or veggies. And don’t forget to pour meatballs with a sauce it cooked in - it comes out superb!
Ingredients:
• ground beef - 600 g
• ground pork - 600 g
• rice - 150 g
• onion - 150 g
• carrot - 120 g
• chopped tomatoes - 800 ml
• garlic - 4 cloves
• vegetable oil - 1 tbsp
• fresh parsley - to taste
• water - 400 ml
• ground meat seasoning mix - 1 tsp
• ground black pepper - ½ tsp
• sugar - 1 tsp
• salt - 2 tsp
You will need:
• meatgrinder
• stockpot or saucepan
• carving board
• bowl
Preparation:
1. Cut the onion and carrot into small dices and rinse the rice with cold water, no pre-boiling needed.
2. Add the washed rice, 1 tsp of salt and seasoning mix to the ground meat and combine well.
3. Damp the palms with water, form meatballs and lay out on a carving board.
4. Heat the vegetable oil over medium heat in a stockpot or saucepan, add the onion and fry for 3 minutes.
5. Add then the carrot and fry for another 3 minutes over medium heat.
6. Add the chopped tomatoes, 400 ml of water, 1 tsp of salt, sugar, minced garlic and ground black pepper, stir and bring to a boil over medium heat.
7. Dip the meatballs one by one and, if they are not sunk in the sauce, add some more water to cover the meatballs. Bring to a boil, cover with a lid and simmer over low heat for 40 minutes.
8. Serve the meatballs with rice hot as a separate dish or with a side dish - mashed potato, pasta or vegetables.
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