Meatballs with Curry Sauce and Rice

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Meatballs with Curry Sauce and Rice
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 55 min.
Ready in

Ingredients

for
4
for garnish
Lemon balm
Ingredients
200 grams Long grain rice
salt
2 garlic
1 shallot
500 grams mixed Ground meat
1 teaspoon chopped mint
1 teaspoon chopped thyme
1 teaspoon chopped parsley
freshly ground peppers
1 teaspoon Chili powder
20 grams butter
150 milliliters Vegetable broth
250 milliliters Whipped cream (at least 30% fat content)
1 tablespoon Curry powder
300 grams fresh Peas
How healthy are the main ingredients?
Whipped creamLong grain ricemintthymeparsleysalt

Preparation steps

1.

Using a 1:2 ratio of rice to water, cook rice in salted boiling water 20-25 minutes. Meanwhile, peel garlic and shallot and finely chop. In a hot pan, sauté garlic and shallot in oil, 1-2 minutes. Remove from heat and let cool briefly. In a bowl, mix ground meat, garlic and shallot mixture, and herbs. Season with salt, pepper and chili powder to taste.

2.

Form mixture into meatballs (about 40 g or 1.5 ounces each). In a hot pan, fry meatballs in melted butter on all sides. Remove meatballs and set aside. Deglaze with broth and cream. Season with salt, pepper and curry. Simmer over medium heat 10-15 minutes. Optionally, thicken with a little cornstarch mixed with cold water.

3.

Return meatballs to sauce and let simmer 5 minutes. Rinse peas and blanch 2-3 minutes in salted boiling water. Divide rice among warmed plates. Serve with the sauce and the peas, and place meatballs on top. Garnish with lemon balm leaves. If desired, serve with a cucumber and tomato salad.