Turkey meatballs with tomato sauce and rice

Ingredients for 4 servings:

• 500 g minced turkey
• 1 m.-sized egg(s)
• 60 g couscous
• ½ bunch parsley
• 2 garlic cloves
• 1 m.-sized onion(s)
• 800 g tomato(s), chopped, from the can
• e.g. chicken broth
• 200 g long grain rice
• 400 ml water for the rice
• 1 pinch of salt for the rice
• e.g. salt and pepper
• Paprika powder
• 1 tbsp oil, neutral, for frying

Instructions

Working time approx. 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 55 minutes

with couscous

First, finely chop the parsley and dice the onion. Next, mix together the minced meat, egg, couscous, parsley, and onion, and press in the garlic using a garlic press. Season the resulting dough with salt and pepper. Shape the dough into small balls and then fry them on all sides in a large, deep frying pan over medium heat. Be careful that the balls do not become too brown. Once the balls are browned on all sides, add the chopped canned tomatoes. If you like, you can add more garlic. Bring everything to a boil and then put the lid on the pan. Reduce the heat to low so that the meatballs can infuse and the couscous can swell. If too much liquid has evaporated, add a little more chicken stock. Meanwhile, place the rice in a saucepan with 400 ml of water and a pinch of salt, and bring to a boil over high heat with the lid closed. When the water boils, immediately reduce the heat to low and keep the lid closed. Let everything simmer for about 20 minutes. After about 15-20 minutes, season the tomato sauce with salt and pepper, add a little parsley, and stir thoroughly again. Once the rice and meatballs with the sauce are ready, they can be served immediately. 570 kcal per serving.