Meatball and Rice Bake


1hr 10m
Preparation/cooking time: ca. 50m + Bake: ca. 20m

Servings
For 4 people


Nutritional Information

Contains 542 Kcal


Ingredients

  • 1 tbsp. olive oil
  • 1 onion, coarsely chopped
  • 350 g risotto rice (e.g. Carnaroli)
  • 7 dl vegetable bouillon
  • 1 broccoli (approx. 200 g), cut into florets
  • 2 carrots (approx. 150 g), cut in half and into slices
  • salt and pepper to taste
  • 1 tbsp. butter
  • 1 eggs
  • 300 g minced meat (beef)
  • 2 dl gravy
  • 2 tsp. paprika
  • 1.5 tsp. salt
  • a little pepper

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Instructions

  • Heat the oil and sweat the onion. Add the rice, steam while stirring until translucent. Pour in the stock, stirring frequently, simmer for about 5 mins. Add the carrots, broccoli and butter, season. Simmer the risotto, stirring, for approx. 10 mins. and place into the prepared tin. Mix the meat and egg in a bowl, season, knead well by hand. Between the palms of your hands, shape the mixture into walnut-sized balls and distribute over the vegetable rice. Prepare the gravy according to the packet instructions, pour over, season.
  • Bake for approx. 20 mins. in the centre of an oven preheated to 220°C.

Products used in this recipe

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Due to seasonality or for logistical reasons it can occur that an ingredient is not available for this recipe. We thank you for your understanding and apologise for any inconvenience.


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