Meatballs with Potatoes in Tomato Sauce
Oh, if I could only send you the smell of this pot along with the picture!
The meatballs are super light and fluffy thanks to the boiled rice added to the mixture. If you like it, you can use this technique for other meatballs too.
Ingredients
150ml Greek-style tomato sauce
500g potatoes (for salad or mashed potatoes)
150ml chicken stock
Meatballs
250g ground beef/veal
1 small egg
25g rice
1 very small onion (about 30g)
2 small garlic cloves
5 parsley stems
1/4 teaspoon ground cumin
1 teaspoon sweet paprika
salt, black pepper
2 tablespoons flour
2-3 tablespoons oil
Servings: 3
How to prepare meatballs with potatoes in tomato sauce
- For the filling, cook the rice until very soft. Put the rice, onion, and garlic in a food processor and blend until it becomes a paste. If you don't have a food processor, grate the onion, crush the garlic, and mash the rice with a fork. Add the paste to the ground meat. Add the spices (cumin, paprika, salt and pepper to taste), finely chopped parsley, and the egg. Mix until combined. The mixture can be stored in the refrigerator until needed.
- With wet hands, form oblong meatballs (you'll get about 12-14 meatballs). Dredge the meatballs in flour and shake off the excess well.
- Heat the oil in a wide pan and quickly fry the meatballs on both sides (just until slightly browned, they don't need to be fully cooked). Depending on the ground meat you used, if the meatballs left too much grease in the pan, you can drain it, leaving only 2 tablespoons.
- Add the peeled potatoes, cut lengthwise into 6 wedges, between the meatballs.
- Add the tomato sauce, chicken stock, and 100ml water. Bring to a boil.
- Simmer covered on low heat for 20-25 minutes (until the potatoes are done).
- Serve with rice and sprinkled with parsley.
Meatball mixture
Meatballs dredges in flour
Fries meatballs
Add the sauce and chicken stock
