🍽️ Meat-Stuffed Rice Balls

Name: Meat-Stuffed Rice Balls
Total time: 30 min
Yield: 4 servings
Ingredients: 100 g Turkey breast fillet; 150 g Beef mince; 50 g Frozen pea; 1 Stalk Celery; 1 Bunch Parsley; 0.5 Bunch Basil; 50 g Parmesan; 300 g Short-grain rice; 2 tbsp Tomato paste; 200 ml Meat broth; 2 Eggs; 3 tbsp Butter; 2 tbsp Olive oil; 1 Onion; 4 tbsp Breadcrumbs (finely ground); 2 tbsp Flour; 1 Sachet Saffron; Salt; Pepper (from the mill); Oil (for frying)

303 kcal · 30 min · 4 servings

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Ingredients

100 g Turkey breast fillet
150 g Beef mince
50 g Frozen pea
1 Stalk Celery
1 Bunch Parsley
0.5 Bunch Basil
50 g Parmesan
300 g Short-grain rice
2 tbsp Tomato paste
200 ml Meat broth
2 Eggs
3 tbsp Butter
2 tbsp Olive oil
1 Onion
4 tbsp Breadcrumbs (finely ground)
2 tbsp Flour
1 Sachet Saffron
Salt
Pepper (from the mill)
Oil (for frying)

Instructions

1. Peel the onion and chop it very finely.
2. Finely chop half of the parsley and add it to the onion.
3. Wash the celery and chop it finely.
4. Finely chop the turkey breast and add it to the celery.
5. Heat two tablespoons of olive oil and one tablespoon of butter in a pot.
6. Sauté the onions briefly in the hot fat.
7. Add the minced meat of turkey and beef to the pot.
8. Fry the meat vigorously.
9. Stir the finely chopped parsley and celery into the meat.
10. Season the mixture with salt and pepper.
11. Mix tomato paste and meat broth in a small bowl.
12. Pour the broth over the meat.
13. Add the peas to the meat mixture.
14. Let everything simmer covered on low heat.
15. Bring half a liter of salted water to a boil in a pot.
16. Add the rice to the boiling water.
17. Let the rice swell on low heat.
18. Stir the rice frequently.
19. Dissolve the saffron in two tablespoons of hot water.
20. Stir the saffron solution and the Parmesan into the rice.
21. Let the rice mixture cool down slightly.
22. Mix two tablespoons of butter and one egg with the rice.
23. Let the meat filling reduce in an open pot.
24. Stir the remaining parsley into the meat filling.
25. Cut the basil into thin strips.
26. Stir the basil strips into the meat filling.
27. Whisk one egg in a deep plate.
28. Lightly season the egg with salt and pepper.
29. Take about ten portions of cooled rice.
30. Form balls from the rice the size of a tangerine.
31. Press a depression into the center of each rice ball.

Nutrition per serving

kcal: 303
Protein: 12 g · Fett/Fat: 15 g · Carbs: 30 g