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🍽️ Orientalic Rice Pan with Meatballs

586 kcal · 30 min · 4 servings

Ingredients

• 1 stale rolls
• 600 g lamb mince
• 1 egg
• 1 pinch cinnamon powder
• salt
• pepper (from the mill)
• 1 zucchini
• 2 yellow bell peppers
• 3 ripe tomatoes
• 1 shallot
• 1 clove garlic
• 2 tbsp vegetable oil
• 300 g long-grain rice
• 1 tsp tomato paste
• 600 ml vegetable broth
• 0.5 tsp cinnamon powder
• 1 pinch clove powder
• 1 pinch coriander powder

Instructions

1. 1. Soak the bread roll in cold water.
2. 2. Squeeze the soaked bread roll well.
3. 3. Mix the minced meat with the egg, the squeezed bread roll, cinnamon, salt, and pepper.
4. 4. Form small balls from the meat mixture.
5. 5. Wash the zucchini and cut it lengthwise into quarters.
6. 6. Slice the zucchini quarters into slices.
7. 7. Wash the bell peppers and halve them.
8. 8. Remove the seeds and white inner walls of the bell peppers.
9. 9. Cut the bell peppers into bite-sized pieces.
10. 10. Blanch the tomatoes briefly with boiling water.
11. 11. Shock the tomatoes with cold water.
12. 12. Peel the tomatoes and remove the seeds.
13. 13. Cut the tomato flesh into small cubes.
14. 14. Peel the shallot and the garlic.
15. 15. Finely chop the shallot and the garlic.
16. 16. Heat the oil in a pan.
17. 17. Fry the meatballs well on all sides.
18. 18. Add the rice, the shallot, and the garlic to the pan.
19. 19. Sauté the vegetables and rice briefly.
20. 20. Stir in the tomato paste.
21. 21. Deglaze everything with the broth.
22. 22. Cook the pan over medium heat for approx. 20 minutes.
23. 23. Add the vegetables 5 minutes before the end of the cooking time.
24. 24. Season the rice pan with salt, pepper, cinnamon, cloves, and coriander.
25. 25. Finally, taste the pan.
26. 26. Serve the rice pan.

Nutrition per serving

• kcal: 586
• Protein: 43 g · Fett/Fat: 13 g · Carbs: 72 g