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🍽️ Asian Meatballs with Rice and Sauce

717 kcal · 30 min · 4 servings

Ingredients

• peanuts 50 g
• cilantro, fresh 20 g
• onions, yellow 80 g
• garlic cloves 1 pc.
• oil 1 tbsp
• soy sauce 3 tbsp
• salt 1.5 tsp
• pepper, black ground 0.25 g
• cayenne pepper 0.25 tsp
• pork mince 400 g
• basmati rice 300 g
• bell pepper, red 150 g
• carrots 80 g
• ketchup 100 g
• pineapple juice 200 ml
• vinegar 1 tbsp
• cornstarch 1 tbsp
• sesame, white 4 tbsp
• spring onions 80 g

Instructions

1. 1. Put the peanuts into the mixing container.
2. 2. Place the measuring cup on top and crush the nuts for 4 seconds using the Turbo button.
3. 3. Pour the ground peanuts into a separate bowl.
4. 4. Wash the coriander thoroughly.
5. 5. Shake the greens dry.
6. 6. Pluck the leaves off the stems.
7. 7. Put the coriander leaves into the mixing container.
8. 8. Crush the herbs for 8 seconds on speed 6.
9. 9. Pour the chopped herbs into the bowl with the peanuts.
10. 10. Rinse out the mixing container.
11. 11. Peel the onion and cut it in half.
12. 12. Peel the garlic clove.
13. 13. Put the onion and garlic into the mixing container.
14. 14. Crush both for 2 seconds using the Turbo button.
15. 15. Push the pieces down from the wall using a spatula.
16. 16. Crush the mixture again for 2 seconds using the Turbo button.
17. 17. Push the pieces down again with the spatula.
18. 18. Add the vegetable oil.
19. 19. Sauté the onions for 3 minutes at 120 degrees.
20. 20. Remove the measuring cup while doing this.
21. 21. Add 2 tablespoons of water to the pan.
22. 22. Add the soy sauce.
23. 23. Add the ground peanuts.
24. 24. Add half a teaspoon of salt.
25. 25. Add a quarter teaspoon of pepper.
26. 26. Add a quarter teaspoon of cayenne pepper.
27. 27. Add the pork mince.
28. 28. Mix everything for 30 seconds on speed 1 in reverse direction.
29. 29. Pour the meat mixture into a bowl.
30. 30. Form 24 small balls from the mixture using wet hands.
31. 31. Place the balls in the deep steam cooking insert.
32. 32. Clean the mixing container.
33. 33. Put the basmati rice into the cooking insert.
34. 34. Hang the cooking insert into the mixing container.
35. 35. Pour 1 liter of water over the rice.
36. 36. Add 1 teaspoon of salt to the water.
37. 37. Place the steam cooking insert with the meatballs on top.
38. 38. Close the device.
39. 39. Steam everything using the steam cooking button.
40. 40. Halve the bell pepper.
41. 41. Remove the core.
42. 42. Remove the stem attachment.
43. 43. Wash the pepper inside and out.
44. 44. Peel the carrot.
45. 45. Peel the carrot.
46. 46. Cut the pepper into 4 cm large pieces.
47. 47. Cut the carrot into 4 cm large pieces.
48. 48. Remove the meatballs and rice from the device once the cooking time is finished.
49. 49. Keep them warm.
50. 50. Empty the mixing container.
51. 51. Rinse out the mixing container.
52. 52. Put the pepper pieces into the mixing container.
53. 53. Put the carrot pieces into the mixing container.
54. 54. Crush the vegetables for 5 seconds on speed 5.
55. 55. Push the pieces down with the spatula.
56. 56. Add the ketchup.
57. 57. Add the pineapple juice.
58. 58. Add 100 milliliters of water.
59. 59. Add the vinegar.
60. 60. Add half a teaspoon of salt.
61. 61. Add the cornstarch.
62. 62. Boil the sauce for 10 minutes on speed 1 at 100 degrees in reverse direction.
63. 63. Lightly toast the sesame seeds in a non-stick pan without fat.
64. 64. Wash the spring onions.
65. 65. Trim the spring onions.
66. 66. Slice the spring onions into thin rings.
67. 67. Serve the meatballs with the rice.
68. 68. Pour the sauce over it.
69. 69. Sprinkle with the spring onions.
70. 70. Sprinkle with the sesame seeds.
71. 71. Sprinkle with the coriander.
72. 72. Enjoy your meal!

Nutrition per serving

• kcal: 717
• Protein: 39 g · Fett/Fat: 28 g · Carbs: 72 g