Tomato Rice and Meatloaf Sticks (cevapcici)

For the tomato rice, peel onion and finely chop. Heat oil in a pan and sauté onion. Add rice, 200 ml (approximately 1 cup) water and tomato juice and bring to a boil. Cover and reduce heat and cook for about 25 minutes until rice is tender. Season with salt and pepper and stir in parsley. Remove from heat, stir in peas and cover and set aside for about 10 minutes. 

For the ground beef, squeeze garlic through a press into a bowl. Mix ground beef, salt, garlic, shallots, paprika and egg yolks. Shape mixture into thumb-sized rolls. Heat oil in a pan and cook slowly on all sides until golden brown.