Meatballs in mustard sauce with colorful vegetable rice

Ingredients for 3 servings:

• 1 onion(s)
• 40 g breadcrumbs
• 450 g minced meat
• 225 g jasmine rice
• 1 leek
• 30 g grainy mustard
• 10 g mustard, medium hot
• 75 ml beef broth
• some parsley
• some chives
• 1 carrot(s)
• 300 g cream
• oil
• salt and pepper
• 1 tbsp butter
• 1 ½ tsp honey

Instructions

Working time approx. 35 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 15 minutes

Peel and coarsely grate the carrot. Peel the leek, halve it lengthwise, and cut into thin strips. Dice the onion. Finely chop the parsley. Finely chop the chives. Bring 450 ml of water to a boil in a saucepan and add a little salt. Cover and simmer the rice, leek, and grated carrot over low heat for about 10 minutes. Remove the pan from the heat and let it simmer, covered, for about 10 minutes. For the sauce, in a tall mixing bowl, mix the beef broth, cream, grainy mustard, and honey well. In a large bowl, combine the ground beef, diced onion, breadcrumbs, parsley, medium-hot mustard, salt, and pepper, and form into 18 meatballs. Heat a little oil in a large pan and sear the meatballs on all sides. Add the cream mix. Bring the sauce to a boil and season with salt and pepper. Let the meatballs simmer for another 8 minutes until cooked through. If the sauce becomes too thick, add a splash of water. Mix the vegetable rice with a tablespoon of butter. Divide the rice among plates. Serve the meatballs with the mustard sauce on the side. Sprinkle with chives.