Hedgehog Meatballs with Rice in Tomato Sauce
Homemade meatballs with raw rice that pokes out in little spikes after simmering. The tomato and sour cream sauce is soft and thick.
- Time
- 55 min
- Serving
- 739 kcal
- Ingredients
- ≈ $2.74
- Protein
- 32 g
Ingredients
- 1 Ground pork and beefpack 500 g ≈ $7.01 153 g
- 2 Short-grain ricepack 800 g ≈ $2.14 32 g
- 3 Onions≈ $1.60 per kg 45 g
- 4 Eggspack 10 pcs ≈ $1.93 0.5 pcs
- 5 Tomato pastepack 140 g ≈ $1.00 22 g
- 6 Sour cream 15%pack 300 g ≈ $1.60 36 g
- 7 Bay leaves to taste
- 8 Sunflower oil 7 ml
- 9 Salt 2 g
- 10 Ground black pepper to taste
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Rinse the raw rice until the water runs clear.
Mix the ground1 meat, rice, grated onion3, egg, salt, and pepper.
Shape into large meatballs with wet hands.
Sear the meatballs lightly in oil for 3–4 minutes to hold their shape.
Pour in the sauce, add a bay leaf, and simmer covered for 40 minutes until the rice is tender.
Tips
- Why it works
- Rinse the rice to remove the starch, which makes the meatballs sticky and crumbly. Fry for 3-4 minutes so the mince holds together while stewing.
- Substitutions
- Use 2.5% yogurt instead of sour cream for a lighter sauce. Replace the onion with 30 g of green onion cut into rings.
- Common mistakes
- The meatballs fall apart if the rice is undercooked. Bite a grain to check: it should be soft but not mushy. The sauce can get too thick if you forget to add water.
- Storing and reheating
- Keeps for 3 days. Reheat in the microwave for 2 minutes under a lid, adding 1 tbsp of water. Don't freeze, or the rice will turn crumbly.
- Serve with
- Serve with boiled carrots and diced potatoes. Good for a kids' lunch or a family dinner.
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