Meatball pan with paprika vegetables

Ingredients

• 300g Mixed Mince
• 25g Breadcrumbs
• 10g Mustard
• 2 × Bell Pepper
• 35ml Tomato Puree
• 1 × Red Onion
• 4g Vegetable Stock
• 150g Jasmine Rice
• 8g Honey
• 10g Parsley
• 2g Spices! (Paprika?)

Method

1. Add 300ml salted water to a saucepan for the rice. Heat some water in the kettle.

2. Halve the peppers, remove the core and cut the pepper halves into 1 cm wide strips. Peel and halve the onion and cut into fine strips. Pluck the leaves of the parsley and chop finely.

3. In a large bowl, knead the minced meat together with breadcrumbs, mustard and a pinch of salt and pepper and make 12 meatballs.

4. In a jug, add 2 tbsp tomato paste, 250 ml hot water, vegetable stock, honey, and spices. Mix together thoroughly.

5. Bring the salted water to a boil. Rinse the rice in a sieve with cold water until it runs through it clearly and add to the water. Cook covered for approx. 10 minutes. Then take it off the stove and let it soak for another 10 minutes.

6. In a large pan heat 1 tbsp oil and fry the meatballs all over for 2-3 minutes. Then take the meatballs out of the pan. Heat the pan again and, without adding any further fat, fry the paprika and onion strips for approx. 5 minutes while stirring, until the onion is translucent and the paprika is a little softer.

7. Deglaze the contents of the pan with the prepared sauce, bring to the boil, put the meatballs back in the pan and simmer uncovered for another 6 - 8 minutes, until the vegetables are soft, the meatballs are cooked and the sauce is thick enough. Season to taste with salt and pepper. TIP: If the sauce is too thick, add another sip of water.

8. Fluff the jasmine rice with a fork after the cooking time. Arrange rice, meatballs and stir-fried vegetables on plates and sprinkle with a little parsley.