Italian meatballs

Ingredients for 6 servings:

• 500 g minced beef, lean
• 4 cloves garlic
• 100 g breadcrumbs
• 4 tbsp parsley, chopped
• 40 g Parmesan, freshly grated
• 1 tsp chili flakes, dried
• 1 tsp paprika powder
• 1 egg(s)
• 1,500 ml tomato(s) (passata)
• Basil, fresh
• 3 tbsp olive oil
• 300 g brown rice
• salt and pepper
• e.g. parsley

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

easy preparation, suitable for diet

Crush the garlic. Knead the minced meat, garlic, breadcrumbs, parsley, Parmesan cheese, chili flakes, paprika, salt, and egg in a large bowl with your hands. Form into 12 equal-sized meatballs. Place on a plate, cover with plastic wrap, and refrigerate for 20 minutes. Meanwhile, bring the passata, salt, pepper, and basil to a boil in a large pot and set aside. Heat the olive oil in a large non-stick pan and fry the meatballs over medium heat for 5 minutes until browned on all sides. Add the balls to the tomato sauce and reduce the heat to low. Place the lid halfway over the pot and simmer for one hour, stirring occasionally. If the sauce thickens too much, add a little water. Cook the rice. Serve the balls on top of the rice, either hot or lukewarm. Sprinkle with parsley, if desired.