Meatballs with vegetable rice

Ingredients for 4 servings:

• 500 g minced beef
• 1 onion(s), finely chopped
• 1 garlic clove(s), finely chopped
• 1 egg(s)
• 50 g breadcrumbs
• 1 tbsp mustard
• salt and pepper
• barbecue spice
• 250 g long grain rice
• 500 ml water
• 1 can tomatoes, chopped
• 20 g butter
• 50 g tomato paste
• 2 carrots
• 1 bell pepper(s), red
• 1 fennel bulb(s)
• 2 spring onions
• chili powder
• Ras el Hanout
• 1 tsp, heaped stock powder for clear broth
• 80 g cheese, grated

Instructions

Working time approx. 25 minutes; Cooking/baking time approx. 50 minutes; Total time approx. 1 hour 15 minutes

Preheat oven to 200°C (top/bottom heat). Combine rice, water, tomatoes, butter, tomato paste, and cleaned and chopped vegetables. Season with chili. Cover and cook on a deep baking tray for 25 minutes. Combine the minced meat with the egg, breadcrumbs, onion, garlic, and spices. Form into small balls, roughly like a ping-pong ball. Season the vegetable and rice mixture with a little ras el hanout, add a little more stock, if desired, and arrange the meatballs on top. Continue cooking uncovered for 15 minutes. Sprinkle some grated cheese on each ball and cook for another 7 to 10 minutes. Reduce the heat to 120°C (250°F) to prevent the cheese from browning.