Meatballs with Rice in Garlic and Tomato Sauce
|Minced beef||1 Pound (500 Gram)|
|Grated onion||4 Ounce (100 Gram)|
|Garlic||3 Clove (15 gm), finely chopped|
|Ground cumin||1 Teaspoon|
|Finely chopped flat leaf parsley||2 Tablespoon|
|Finely chopped fresh mint||2 Tablespoon|
|Freshly ground black pepper||1 Teaspoon|
|Long grain rice||2 Ounce (50 Gram)|
|Fruity olive oil||4 Tablespoon|
|For tomato sauce|
|Onion||4 Ounce, finely chopped (100 Gram)|
|Garlic||4 Clove (20 gm), finely chopped|
|Ground cinnamon||1⁄2 Teaspoon (Use Freshly Ground)|
|Tomatoes||2 Pound, skinned, seeded and flesh chopped (1 Kilogram)|
|Freshly ground black pepper||To Taste|
|Water||4 Fluid Ounce (125 Milliliter)|
|Finely chopped fresh basil||1 Tablespoon|
Put the minced beef in a bowl with the grated onion, garlic, oregano, cumin, parsley, mint and pepper and add salt.
Rinse then scald the rice by pouring boiling water over it in a bowl; leave to soak for 5 minutes.
Drain and add to the beef and mix all the ingredients well.
Form small sausage shapes.
Heat the oil in a large heavy frying-pan and fry the meatballs until brown.
Drain on kitchen paper.
Add the onion to the oil remaining in the pan and fry over gentle heat until transparent.
Add the garlic, cinnamon and honey and stir until caramelized.
Add the tomato, season and simmer for about 15 minutes until the sauce has reduced.
Add 125 ml (4 fl oz) of herb broth or water and the meatballs.
Cover and simmer for 30 minutes.
Sprinkle with herbs.