Homemade Meatballs with Rice
Ingredients
- 500 gPork and beef stuffing (fresh)
- 1 pcEgg (beaten)
- 50 gBreadcrumbs (fine)
- 10 gFlat-leaf parsley (chopped)
- 2 pcGarlic (minced)
- 2 pcOnion (sliced)
- 30 mlExtra virgin olive oil
- 100 mlDry white wine
- 1 pcBay leaf (whole)
- 4 pcRound tomato (crushed)
- 300 gWhite rice (raw)
- 1 pinchGray sea salt
- 1 pinchBlack pepper ground
- 1 tbspTomato paste
Method
Tender, juicy meatballs simmered in a rich white wine and tomato sauce. The white rice absorbs the sauce for a hearty, complete meal.
- 1
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
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
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
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
Meanwhile, cook the white rice in boiling salted water. It should be tender but the grains should remain separate.
Frequently asked questions
How do you get this dish right?
- 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.
How long does this dish keep?
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.
