Gourmet Meatballs with Tomato sauce and Rice

## Gourmet Meatballs with Tomato Sauce and Rice

Gourmet Meatballs with Tomato sauce and Rice

Savor the exquisite gourmet meatballs in tomato sauce, perfectly paired with rice. These meatballs are exceptionally flavorful and tender, ensuring a delightful experience with every bite. If you have yet to experience the combination with mushrooms, I highly recommend trying it, as the taste is remarkable. It is essential to use brown mushrooms, which should be washed, dried, and then blended. The preparation is straightforward and relatively quick. This recipe is a must-try. Please ensure you follow the instructions carefully.

Ingredients: medium, total time: 60 min., 4 serving

For Meatballs:

420 g minced meat/ pork, beef
1 small onion/ finely chopped
1 egg
1/2 big fresh long green pepper/ or blended
150 g champignons / or fresh Porcini, button mushrooms - finely chopped
1 big clove of garlic/ minced
1/2 tsp salt and black pepper to taste
1 tsp red ground hot pepper-optional
1 full Tbsp fresh parsley/ finely chopped
3 Tbsp + 5 Tbsp breadcrumbs/ 3 Tbsp for mixture and 5 Tbsp for rolling - divided
1 Tbsp grated Parmesan cheese

For Rice:

Tomato sauce:

Preparation:

First, prepare all the ingredients as described above. Start by preparing the mixture for the meatballs first, because they have to sit in the fridge for 30 minutes. Then prepare the rice, then the tomato sauce, and finally you will form the meatballs and fry them. Follow the instructions.

Preparation mixture for meatballs:

Finely chop the onion and mince the garlic and set aside.
Grind the green pepper and mushrooms in a blender, put them aside.
Fry the onion in a wok pan until it becomes transparent, add blended pepper - simmer for about 7 minutes.
Pour the blended mushrooms, season with salt and pepper to taste, stir. Simmer until the liquid from the mushrooms evaporates.
Now add minced garlic, parsley, stir few seconds turn off the heat.
Leave to cool for about 15 minutes.
When the ingredients have cooled, in a deep bowl, add minced meat, the mixture of vegetables you fried, Parmesan cheese, 2-3 spoon of breadcrumbs, egg, salt and black pepper to taste. If you want you can add some hot spice if you like.
Mix all the ingredients well until it is compact about 7 minutes.
Cover with plastic wrap and place in the refrigerator to chill for about 20-30 minutes.
Meanwhile, prepare the sauce and rice.

Rice:

Fry the onion in olive oil until it becomes transparent. Add the washed and well-strained rice, and stir for about 2 minutes.
Pour over the whole broth and water, add salt and pepper to taste. Cook the rice until it swells, stirring occasionally.
As soon as the rice has swollen, sprinkle it with parsley and turn off the heat.
Now make the tomato sauce.

Tomato sauce:

In a medium pan, drizzle olive oil, fry the chopped garlic, as soon as it starts to smell, pour over the tomato pesto and mix. Add salt, sugar, pepper, oregano, and basil.
Cook for about 20 - 25 minutes covered, stirring occasionally and adding water. When the sauce got a nice color and thickness, turn off the heat.
Now proceed to frying the meatballs.

Frying Meatballs:

From the finished mixture, separate a smaller portion of the mixture with a spoon. Form meatballs up to 3-4 cm in size.
In a shallow plate, combine the crumbs and roll all the meatballs.
Fry in olive oil until golden brown on all sides.
Place the finished meatballs in the tomato sauce and heat gently in a frying pan over low-medium heat.
You can also leave them fried like this, then pour the sauce over them later, if you wish.

Buon appetito!

NOTE:

You can add a little hot pepper to the meatballs if you like.
Keep the rest of the food covered in the refrigerator for up to 3 days. You can freeze this dish in special boxes with a lid. Heat in the oven or microwave as well as in a pan. Take out one day before preparation.