John Myers
Contents
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Ingredients
Meatballs:
- 400 g Mixed minced meat
- 1 Onion approx. 50 g
- 2 Garlic cloves
- 1 Cup Maggikraut (TK. "From your own garden"!)
- 1 Egg
- 4 tbsp Breadcrumbs
- 1 tsp Sweet paprika
- 3 big pinches Coarse sea salt from the mill
- 3 big pinches Colorful pepper from the mill
- 4 tbsp Sunflower oil
Bell pepper and tomato vegetables:
- 2 Yellow bell pepper approx. 400 g
- 2 Red bell pepper approx. 400 g
- 1 Onion approx. 50 g
- 1 Can Peeled tomatoes (weighed 480 g!)
- 100 ml Water (to rinse out the can!)
- 1 tsp Sweet paprika
- 4 big pinches Coarse sea salt from the mill
- 4 big pinches Colorful pepper from the mill
Basmati almond rice:
- 175 g Basmati rice
- 0,5 tsp Salt
- 5 tbsp Sliced almonds
To serve:
- 3 tbsp Chive rolls
Instructions
Meatballs:
- Peel and finely dice the onion and garlic cloves. Cut the maggi into small pieces. All ingredients (400 g mixed minced meat, 50 g onion cubes, 2 garlic cloves finely diced, 1 cup chopped / cut Maggi cabbage, 1 egg, 4 tablespoons breadcrumbs, 2 teaspoons medium hot mustard, 1 teaspoon sweet paprika, 3 big pinches of coarse sea salt from the mill and 3 big pinches of colored pepper from the mill) in a bowl and mix / knead well. With moistened hands, shape meatballs (approx. 5 to 2 cm in diameter / approx. 10 - 12 pieces) and fry them in a pan with sunflower oil (4 tablespoons) on all sides until golden-brown and remove from the pan.
Bell pepper and tomato vegetables:
- Clean and wash the peppers and cut into small diamonds. Peel onion and chop finely. Pour the peeled tomatoes into a bowl. Chop / dice the tomatoes, rinse the can with 100 ml of water and add. Fry the onion cubes in the frying pan, add the paprika and stir-fry for a few minutes. Spread the meatballs on top and pour in the peeled tomatoes + water. Season with sweet paprika (1 teaspoon), coarse sea salt from the mill (4 big pinches) and colored pepper from the mill (4 big pinches) and simmer / cook for about 30 - 40 minutes. The liquid should decrease / reduce by 60-70%.
Basmati almond rice:
- Toast the almonds in a pan without fat and take them out again. Warning: can burn quickly / turn black! Cook rice (175 g) according to the spring rice method in 375 ml salted water (½ teaspoon salt) (see my recipe: Cooking rice) for about 200 minutes. Finally, fold / mix the roasted almonds into the rice.
Serve:
- Press the rice into an oiled cup and turn it out onto the plate. Spread the meatballs with the vegetables around them and serve sprinkled with chives.
