John Myers
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Rice with Meatballs
The perfect rice with meatballs recipe with a picture and simple step-by-step instructions.
Cooking rice:
- 200 g Basmati rice
- 400 ml Water
- 1 tsp Salt
Rice with Meatballs:
- 300 g Beef meat
- 2 Garlic cloves
- 1 piece Ginger (2 * walnut-sized)
- 1 tsp Salt
- 1 Carrot (approx. 150 g)
- 150 g Sugar snap
- 1 tbsp Oil
- 1 tsp Cumin (cumin)
- 1 tsp Turmeric
- 2 tsp Indian spice mixture (here: From FUCHS) (like Garam masala *)
- 100 ml Water
- Cook rice / see recipe: Cook rice Peel the garlic cloves and ginger and press into the mince with the garlic press. Add salt (1 teaspoon), mix well and form small meatballs (approx. 22-25 pieces) with moistened hands. Place on a baking sheet lined with baking paper and bake in the preheated (200 ° C) oven for about 15 minutes. Peel the carrot with the peeler, scrape with the vegetable blossom scraper / peeler 2 in 1 decorating blade and cut into decorative carrot blossoms (approx. 3 – 4 mm thick) with the knife. Wash the sugar snap peas, clean / unthread and cut in half at an angle. Fry the cumin (1 teaspoon) in a saucepan with oil (1 tbsp), add the vegetables (carrot blossoms and sugar snap peas) and stir-fry briefly. Pour in water (100 ml), season with turmeric (1 teaspoon) and Indian spice mixture (2 teaspoons) and simmer with the lid on for about 10 minutes. Add / fold in the rice. Serve rice with meatballs, arranged on plates.
A notice:
- *) Garam masala: Masalas are mixed together for each curry dish (a kind of stew with sauce) and consists of 12-16 different spices. None of them should taste dominant. For the sake of simplicity, I opted for an Indian spice blend from FUCHS that contains many spices. Otherwise, the Garam masala spice could also be bought as a finished product in the appropriate shops.
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