6 March 2016

rice with meatballs

F O O D || recipe

Grandpa's been at it again, sharing the foodie-love and has hit me up with another delicious recipe - this time, for rice and meatballs. "But don't you normally eat meatballs with spaghetti?!" I hear you cry. Well, not in Madagascar my friends - it's always about the rice. If you've missed why, then have a little read of i love rice. If you want to find out how to make this delicious number, scroll on. If you end up trying it, grandpa and I would love to hear how it went!

what you need. // feeds 2-3 people

250g minced meat [I used lamb mince, gramps used beef]
1 large onion [I used a red onion, gramps used white]
handful of finely chopped parsley
Salt [to flavour and taste]
Pepper [to flavour and taste]
1 egg [beaten]
Breadcrumbs [a little to coat, I would use actual breadcrumbs next time]
Flour [a little to coat]

3 garlic cloves
handful of baby tomatoes [chopped in half]
1/4 onion [finely diced]
small pinch of finely chopped parsley

carrot & cabbage "lasary"
3 large carrots [sliced into thinly-ish chunks]
1/2 sweetheart cabbage [sliced thinly-ish]
handful of chopped coriander
vinaigrette sauce [olive oil + balsamic vinegar + I added a bit of lime juice]
Salt [to flavour and taste]
Pepper [to flavour and taste]

accompanied by
basmati rice [amount dependent on how much you like rice, I love it so I did a lot]

what to do. // takes about 45 minutes

1. this may seem like a chore but it will really help: Prep EVERYTHING [like this, see below]

2. heat some olive oil in a pan and start making your meatballs, i.e. get into that meat and mix everything well together - I ended up making seven relatively large meatballs, placing them on some flour.

3. cover the meatballs in a light dusting of flour, then dip in the beaten egg, then roll in the breadcrumbs, then place straight into the hot oil.

4. as soon as your all your meatballs are in the pan, get your rice on!

5. after about 10 minutes, add the carrot and cabbage slices into a pan of boiling water, bring the water to the boil and then let it simmer for about 2-5 minutes [depending how crunchy or soft you want them to be]

6. keep turning those meatballs around so they cook evenly and as the carrot/cabbage combo gets ready, take it off the heat and prepare your sauce vinaigrette [whisk olive oil, a dash of balsamic vinegar + juice of 1/2 a lime + a dash of salt] - as soon as it's made, drain the carrot/cabbage and pour the sauce in [while it's hot]. Add the chopped coriander and throw in a dash of pepper for flavour.

7. with the lasary done and the rice nearly done, start flavouring the meatballs ready for saucing - throw in the finely chopped onion and garlic.

8. once the onion and garlic have softened, add in the halved baby tomatoes and the small pinch of chopped parsley. Start mixing and stirring together, waiting for the tomatoes to soften.

9. dish up your [now ready] rice and lasary on a plate - and as soon as the tomatoes have softened into a sauce around the meatballs, dish this out onto the rice and lasary.

10. eat!


No comments:

Post a Comment