Almôndegas com Arroz

Tender, juicy meatballs simmered in a rich white wine and tomato sauce. The white rice absorbs the sauce for a hearty, complete meal.

• Prep time: 20 min
• Cook time: 40 min
• Difficulty: Easy
• Calories: 865
• Protein: 25 g
• Carbs: 88 g
• Fat: 43 g

Ingredients

• 500 g Pork and beef stuffing ( fresh )
• 1 piece Egg ( beaten )
• 50 g Breadcrumbs ( fine )
• 10 g Flat-leaf parsley ( chopped )
• 2 piece Garlic ( minced )
• 2 piece Onion ( sliced )
• 30 ml Extra virgin olive oil
• 100 ml Dry white wine
• 1 piece Bay leaf ( whole )
• 4 piece Round tomato ( crushed )
• 300 g White rice ( raw )
• 1 pinch Gray sea salt
• 1 pinch Black pepper ground
• 1 tbsp Tomato paste

Instructions

1. Shaping the meatballs

   In a mixing bowl, combine the pork and beef mince with the egg, breadcrumbs, minced garlic, and chopped parsley. Form meatballs the size of a golf ball. The texture should be soft but hold together.

2. Browning

   Heat the olive oil in a sauté pan. Sear the meatballs on all sides until a brown and crispy crust forms. Remove and set aside.

3. Sauce base

   In the same pan, sauté the sliced onions with the bay leaf. Deglaze with white wine, scraping the juices from the bottom of the pan. Let reduce by half.

4. Simmering

   Add the tomato paste and crushed tomatoes. Put the meatballs back into the sauce. Cover and simmer over low heat. The sauce should thicken and coat the spoon.

5. Cooking the rice

   Meanwhile, cook the white rice in boiling salted water. It should be tender but the grains should remain separate.

Chef's tips

• Don't overwork the meat with your hands, or the meatballs will become dense and rubbery.
• If the sauce reduces too quickly, add a small ladle of rice cooking water to loosen it up.

Storage

Keeps for 3 days in the fridge in an airtight container. The meatballs are even better reheated the next day once the flavors have infused.