Rice meatballs in cream sauce
These rice meatballs in creamy cream sauce are sooooo delicious!
The perfect combination of tender minced meat, fragrant rice and a rich cream sauce.
Ingredients for 4 servings
For the meatballs:
• 500 g minced meat
• 1 onion, finely chopped
• 1 tbsp tomato paste
• 4 tbsp rice, uncooked
• Some chopped parsley
• 2 tbsp oil
• n.b. salt, pepper, paprika powder, cumin
For the sauce:
• 400 g brown mushrooms
• 1 onion, finely chopped
• 1 tbsp butter
• 50 ml cream
• 50 ml milk
• 200 ml vegetable stock
• 1 tbsp tomato paste
• 1 tbsp flour
• 60 ml cold water
• n.b. salt, pepper
And this is how it’s done:
1. Mix all the ingredients for the meatballs together well, season and form small balls out of it. Heat the oil in a pan and fry the balls until golden brown. Remove and set aside.
2. Melt the butter in the same pan, fry the onion and mushrooms in it, stir in the tomato paste and deglaze with milk, cream and vegetable stock. Stir the flour with water until smooth and add. Season with salt and pepper.
3. Put the meatballs back into the sauce and simmer covered for about 20 minutes. Garnish with fresh herbs and enjoy.
