Meatballs with Tomato and Pea Rice

1. Soak roll in lukewarm water. Preheat the oven to 140°C (approximately 300°F).

2. Peel the onions, cut in half, dice into small cubes and sauté half in butter in a pot until translucent. Add the rice and the tomatoes, sauté a little more and pour in the broth. Bring to a boil, cover, and simmer about 10 minutes, stirring occasionally. Add the peas to the rice and cook another 10 minutes.

3. Squeeze the roll out well and add the remaining diced onion to the ground meat. Combine bread, meat, egg, and spices and knead into a homogenous mixture. With damp hands, form into 24 large equal-sized meatballs. Sauté the meatballs in a hot pan with butter until golden brown, 2–4 minutes. Spear meatballs on wooden skewers, 2 to a skewer, and cook for 5–10 minutes in the preheated oven.