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🍽️ Paprika Cream Meatballs with Rice

682 kcal · 30 min · 4 servings

Ingredients

• garlic cloves 2 pcs
• onions, yellow 2 pcs
• ground pork 600 g
• salt pinch
• cayenne pepper 1 tsp
• oil 2 tbsp
• basmati rice 300 g
• pepper, red 2 pcs
• pepper, yellow 2 pcs
• heavy cream 200 g
• vegetable broth 200 ml
• cornstarch 1 tsp
• pepper, black ground pinch
• brown sugar pinch
• paprika, sweet pinch
• oregano, dried pinch

Instructions

1. 1. Peel the garlic and chop it very finely.
2. 2. Halve one onion, peel it, and cut it into small cubes.
3. 3. Place the minced meat, garlic, and onions into a bowl.
4. 4. Season the mixture with salt and cayenne pepper.
5. 5. Mix everything thoroughly by hand.
6. 6. Shape the mixture into small balls with a diameter of about 4 centimeters.
7. 7. Heat some oil in a frying pan over medium heat.
8. 8. Fry the meatballs on all sides for about 10 minutes until golden brown.
9. 9. Put the rice in a pot and cover it with 700 milliliters of salted water.
10. 10. Bring the water to a boil.
11. 11. Cook the covered rice for about 15 minutes until it is soft.
12. 12. Clean the bell pepper and remove the core.
13. 13. Cut the bell pepper into large pieces.
14. 14. Halve the remaining onion and peel it.
15. 15. Cut the onion into strips.
16. 16. Remove the cooked meatballs from the pan and set them aside.
17. 17. Fry the pepper pieces and onion strips in the remaining fat for about 5 minutes.
18. 18. Whisk the cream, broth, and starch together in a separate bowl until smooth.
19. 19. Pour the cream mixture into the pan with the vegetables.
20. 20. Bring the sauce to a boil while stirring for about 3 minutes.
21. 21. Season the sauce with salt, pepper, sugar, paprika powder, and oregano.
22. 22. Return the meatballs to the sauce and heat them through.
23. 23. Serve the meatballs in sauce together with the cooked rice.

Nutrition per serving

• kcal: 682
• Protein: 23 g · Fett/Fat: 37 g · Carbs: 62 g