Vegetable meatballs with rice

Ingredients

Directions

1. 1

   Cook the rice in boiling salted water for about 20 minutes. Peel and wash the carrots. Cut 1 carrot into very fine cubes. Wash and clean the zucchini. Dice 50 g very finely. Clean and wash the bell pepper and dice 1/4 finely.

2. 2

   Peel and finely chop the onion. Knead minced meat, egg, curd and diced vegetables. Season with salt, pepper and paprika powder. Form 4 meatballs. Heat oil in a coated pan. Fry the meatballs in it while turning over medium heat for about 10 minutes.

3. 3

   Cut the remaining vegetables into slices or pieces. Cook in boiling broth for about 5 minutes. Season with pepper. Wash the parsley, dab dry and put something aside for garnishing. Cut the rest into strips.

4. 4

   Drain the rice. Remove the meatballs from the pan. Pour off the vegetables and pour the vegetable stock into the pan. Bring to the boil and thicken with sauce thickener. Arrange meatballs, rice and vegetables on plates.

5. 5

   Pour sauce over the meatballs, sprinkle vegetables with parsley and garnish.