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Meatballs in curry sauce with rice, gluten-free

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Ingredients for 3 servings:

  • 200 g wholegrain rice
  • 400 g minced beef
  • 1 egg(s)
  • Oil for frying
  • 200 ml cream, reduced-fat, with 7% fat
  • 100 ml milk, low-fat
  • 1 tsp curry
  • 1 tbsp Flour, gluten-free
  • 500 g cauliflower (frozen)
  • 250 g carrot(s), cut into small sticks
  • salt and pepper

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes

Own creation

Cook the rice in salted water. Mix the minced meat with the egg and salt and form into small balls. Fry them in a little oil. For the sauce, place the cream in a tall bowl and stir well with the milk, curry powder, flour, 1 teaspoon of salt, and 1/2 teaspoon of pepper. Pour everything over the meatballs and simmer for 10 minutes. Cook the cauliflower and carrots in a little water. Place the cooked rice on a plate, add the vegetables, and arrange the meatballs on top.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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Meatballs in curry sauce with rice, gluten-free