🍽️ Spicy Herb Meatballs with Ratatouille Sauce and Rice

Name: Spicy Herb Meatballs with Ratatouille Sauce and Rice
Total time: 30 min
Yield: 4 servings
Ingredients: 250 g ORYZA (BIO Ideal Rice); Salt; 1 Shallot; 2 Garlic Cloves; 1 Carrot; 4 tsp Olive Oil; 20 g Parsley (1 bunch); 500 g Lean Beef Minced Meat; 1 Egg; 70 g Fine Oat Flakes (4 tbsp); Pepper; 0.5 tsp Ground Cumin; 0.5 tsp Dried Oregano; 1 tbsp Mustard; 1 small Red Chili Pepper; 2 Jars ORYZA (Bio Ratatouille Sauce with Curry); 1 tbsp Lemon Juice

680 kcal · 30 min · 4 servings

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Ingredients

250 g ORYZA (BIO Ideal Rice)
Salt
1 Shallot
2 Garlic Cloves
1 Carrot
4 tsp Olive Oil
20 g Parsley (1 bunch)
500 g Lean Beef Minced Meat
1 Egg
70 g Fine Oat Flakes (4 tbsp)
Pepper
0.5 tsp Ground Cumin
0.5 tsp Dried Oregano
1 tbsp Mustard
1 small Red Chili Pepper
2 Jars ORYZA (Bio Ratatouille Sauce with Curry)
1 tbsp Lemon Juice

Instructions

1. Add the ORYZA Bio-Ideal rice to 500 milliliters of boiling salted water.
2. Stir the rice once.
3. Cook the rice on low heat in a covered pot for 16 to 18 minutes.
4. Peel the shallot and the garlic cloves.
5. Set aside one garlic clove.
6. Finely chop the shallot and the remaining garlic clove.
7. Peel and clean the carrot.
8. Grate the carrot coarsely.
9. Heat 1 teaspoon of oil in a frying pan.
10. Sauté the shallot, garlic, and carrot for 4 minutes over medium heat.
11. Remove the pan from the heat.
12. Let the vegetable mixture cool down.
13. Wash the parsley.
14. Shake the parsley dry.
15. Finely chop the parsley.
16. Mix the minced meat, egg, oat flakes, the cooled vegetable mixture, half of the parsley, salt, pepper, cumin, oregano, and mustard.
17. Knead the ingredients into a moldable mixture.
18. Form 24 to 28 walnut-sized balls from the mixture.
19. Heat 2 teaspoons of oil in a large frying pan.
20. Fry the balls on all sides for a total of 10 minutes over medium heat.
21. Chop the reserved garlic clove.
22. Halve the chili pepper lengthwise.
23. Remove the seeds from the chili pepper.
24. Wash the chili pepper.
25. Chop the chili pepper.
26. Heat the remaining oil in a small saucepan.
27. Sauté the garlic and chili pepper for 3 minutes over medium heat.
28. Add the ORYZA Bio Ratatouille sauce with curry.
29. Let the sauce warm up for 5 minutes.
30. Fluff the rice with a fork.
31. Let the rice steam for a short moment.
32. Stir the remaining parsley into the rice.
33. Season the rice with salt, pepper, and lemon juice.
34. Plate the rice with the sauce and the meatballs.
35. Serve the dish.

Nutrition per serving

kcal: 680
Protein: 37 g · Fett/Fat: 22 g · Carbs: 82 g