At home when meatballs are prepared they are prepared in large quantities. Sometimes we freeze them, other times we eat them one day as a main dish and another as an accompaniment to rice, pasta or roasted vegetables. And you are Meatballs with rice in carrot sauce with our favorites for it.
I have prepared the meatballs in the traditional way with beef and pork, but I have incorporated a melting heart of cheese. As for the sauce, it contains a significant amount of vegetables, mainly carrots, as can be seen in its color.
Preparing them is simple, much more so if you have a kitchen helper! We will start by preparing the meatballs, mixing all the ingredients indicated on the list, and chopping all the vegetables so that once put to work, everything goes smoothly. Do you dare to prepare them?
The recipe
- 450 g. minced meat (mixture of beef and pork)
- 1 egg
- ¼ onion finely chopped
- A pinch of garlic powder
- 1 slice of bread (just the crumb) soaked in milk
- 1 tablespoon of breadcrumbs
- Salt and pepper
- A few cubes of cheese (one for each meatball)
- Flour to coat
- Olive oil for frying
- 1 cebolla
- 1 green pepper
- 2 leeks
- Carrots 4
- 1 teaspoon tomato paste
- Vegetables soup
- Salt and pepper
- 1 cup of rice
- Salt and pepper
- Turmeric
- Vegetables soup
- We start by chopping the vegetables of the sauce and reserve them.
- Then mix the ingredients for the meatballs: meat, onion, garlic, egg, bread, salt and pepper.
- Once everything is mixed we shape with our hands to the meatballs, inserting in each of them a small cube of cheese in the center.
- Pass the meatballs through flour, shaking them lightly afterwards, to fry them.
- Put oil in a saucepan and when it is very hot, add the meatballs in batches to fry until golden. Once golden on all sides, we take them out and reserve.
- Add a little more oil to the pan, if necessary, and we fry the vegetables on it for 10 minutes.
- Then, we add the concentrated tomato, season with salt and pepper and Cover with vegetable broth. Bring to a boil and cook over medium/low heat for 15 minutes.
- Then we crush the sauce, we taste and rectify the point of salt if necessary.
- Return the sauce to the saucepan, heat and we introduce the meatballs for them to finish cooking, about five minutes.
- We take advantage of that time to cook the rice in vegetable broth with a pinch of salt, pepper and a pinch of turmeric.
- We served the meatballs with rice in carrot sauce and enjoyed.