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Meatballs with Mix of Sweet and Sour Vegetables in Römertopf and Basmati Rice

5 from 6 votes
Prep Time 1 hr 15 mins
Total Time 1 hr 15 mins
Course Dinner
Cuisine European
Servings 4 people

Ingredients
 

Meatballs:

  • 250 g Beef meat
  • 1 bun from yesterday
  • 50 g 1 Onion
  • 1 clove of garlic
  • 1 Red chilli pepper
  • 1 Egg
  • 0,5 tsp Sweet paprika
  • 0,5 tsp Mild curry powder
  • 3 big pinches Coarse sea salt from the mill
  • 3 big pinches Colorful pepper from the mill
  • 6 tbsp Breadcrumbs
  • 6 tbsp Sunflower oil

Sweet and sour vegetable mix:

  • 150 g 1 Red pepper
  • 150 g 1 yellow pepper
  • 150 g 1 green pepper
  • 150 g 1 large onion
  • 340 g Pineapple pieces (can)
  • 200 ml Clear broth with beef
  • 200 ml Pineapple juice (can)
  • 400 g 1 can of tomatoes finely chopped
  • 2 tbsp Dark soy sauce
  • 2 tbsp Sweet soy sauce
  • 2 tbsp Light rice vinegar
  • 2 tbsp Brown sugar
  • 2 big pinches Coarse sea salt from the mill
  • 2 big pinches Colorful pepper from the mill
  • 1 Roman pot

Basmati rice:

  • 180 g Basmati rice
  • 380 ml Water
  • 0,5 tsp Salt

Serve:

  • Parsley for garnish

Instructions
 

Meatballs:

  • Soak yesterday's rolls in water and squeeze them out well. Peel onion and chop finely. Peel the garlic clove and dice very finely. Clean / core the chilli pepper, wash and dice very finely. Put all ingredients (beef meat, squeezed out bread roll, onion cubes, garlic clove cubes, chilli pepper cubes, 1 egg, ½ teaspoon sweet paprika, ½ teaspoon mild curry powder, 3 big pinches of coarse sea salt from the mill and 3 big pinches of colored pepper from the mill) in a bowl, Mix well and let rest for 10 minutes. Shape small balls (approx. 30 pieces) with moistened hands, roll in breadcrumbs and fry in a pan with sunflower oil (6 tbsp) all around until golden-brown

Sweet and sour vegetable mix:

  • Clean and wash the peppers and cut into small diamonds. Peel and halve the onion and cut into small pieces / assemble apart. Drain the pineapple cubes well and collect the juice. Made from chicken broth (200 ml), pineapple juice (200 ml), can of tomatoes finely chopped (400 g), dark soy sauce (2 tbsp), sweet soy sauce (2 tbsp), light rice vinegar (2 tbsp), brown sugar (2 tbsp), Mix coarse sea salt from the mill and colored pepper from the mill (2 big pinches) into the sweet and sour marinade. Soak the römertopf for ½ hour. Put all ingredients (paprika diamonds, pineapple pieces, onion pieces, marinade and drizzled with the roasting liquid on top of the fried meatballs) in the Römertopf and cook in the preheated oven at 200 ° C for about 35 - 40 minutes.

Basmati rice:

  • Bring basmati rice (180 g) to the boil in salted water (380 ml water / ½ teaspoon salt), stir well and cook on the lowest level for about 20 minutes.

Serve:

  • Press basmati rice into a mold or cup and turn it onto the plate. Or put half of the rice on the plates. Add the meatballs with the sweet and sour vegetable mix and garnish with parsley, serve.
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Written by John Myers

Professional Chef with 25 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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