Zucchini and tomato rice with meatballs

Ingredients for 2 servings:

• 150 g rice
• 1 onion(s)
• 1 garlic clove(s)
• 2 tbsp oil
• ½ can tomatoes, chopped (200 g)
• 250 ml vegetable broth, approximately
• 5 sprigs of thyme
• 1 zucchini
• 3 tomatoes
• salt and pepper
• Sugar
• 300 g minced beef
• 1 small onion(s)
• some butter for sautéing
• 1 egg(s)
• some breadcrumbs (approx. 1 – 2 tbsp)
• 1 tbsp parsley, chopped
• Thyme, to taste
• ½ organic lemon(s), grated peel
• salt and pepper
• chili flakes
• Oil for frying

Instructions

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

Peel and finely dice the onion and garlic. Sauté the diced tomatoes and the rice in the oil. Add the chopped tomatoes and thyme leaves, and deglaze with some of the stock. Don’t add everything at once, as the liquid content of tomatoes varies. Cut the zucchini into small cubes. Deseed the fresh tomatoes and dice the flesh as well. Mix the vegetables into the rice five minutes before the end of cooking. Season everything with salt, pepper, and sugar. Meanwhile, for the meatballs, sauté the finely diced onion in a little butter; do not brown. Let the onion cool, then mix with the minced meat, egg, and breadcrumbs. Add the chopped parsley, thyme leaves, and lemon zest. Season the mixture with salt, pepper, and chili flakes. Fry the meatballs in the oil until crispy. Serve the meatballs with the zucchini and tomato rice.