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Meatballs in Tomato Sauce with Rice
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Source: https://recipheon.com/en/recipes/main-dishes/meatballs-in-tomato-sauce-with-rice
About this recipe
Meatballs in tomato sauce with rice are a classic dinner made with ground pork and beef, egg, breadcrumbs, tomato passata, and rice. Briefly browning the meatballs deepens the meat flavor, while simmering them later in the tomato sauce keeps them tender and lets them absorb the flavor of the tomato passata. Rice is the main accompaniment here, making this a simple, complete meal without adding further ingredients. This recipe works well for homemade meatballs when you want a filling dinner with a mild sauce.
Ingredients
400 g ground pork and beef
1 egg
2 tablespoons breadcrumbs
400 ml tomato passata
120 g rice
1 tablespoon canola oil (about 12 g)
1/2 teaspoon salt
1/4 teaspoon black pepper
Steps
Put the meat in a bowl. Add the egg, breadcrumbs, 1/2 teaspoon of salt and 1/4 teaspoon of black pepper. Mix until combined without prolonged kneading. Shape into small meatballs of similar size so they cook evenly.
Heat the oil in a large frying pan over medium heat. Brown the meatballs for 5–6 minutes, turning gently with a spatula, until golden on several sides. Transfer to a plate, leaving the fat and meat juices in the pan.
Meanwhile, cook the rice for 12–15 minutes, using the amount of water stated on the package. The cooked rice should be tender but not overcooked; keep covered. Pour the passata into the pan used for the meatballs and heat for 3–4 minutes, stirring and scraping up the browned meat juices from the bottom.
Return the meatballs and any plate juices to the hot sauce. Cover and simmer over low heat for 8–10 minutes; the sauce should bubble only gently. Carefully turn the meatballs to coat them in passata. Check the largest one: the meat must be fully cooked in the center; simmer longer if needed.
Divide the rice between four plates, add the meatballs and distribute the tomato sauce between portions. Serve immediately while the rice and meat are hot.
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