Albondigas in Tomato Sauce with rice

Ingredients

Quantities are for one portion.

• 20 gbreadcrumbs
• 15 mlolive oil
• 70 gdry white rice
• salt and pepper to taste
• 1onion, finely diced
• 150 gmixed beef and pork mince
• 100 gcanned diced tomatoes
• 1egg
• 1garlic clove, minced
• 10 gfresh parsley, chopped

Method

1. Steam the white rice in a small pot until fluffy. Keep warm.
2. In a bowl, mix the beef and pork mince, breadcrumbs, egg, half the finely diced onion, half the parsley, salt, and pepper.
3. Wet your hands and roll the meat mixture into small bite-sized meatballs (albondigas).
4. Heat the olive oil in a pan. Fry the meatballs until browned on all sides, then remove them to a plate.
5. In the same pan, sauté the remaining onion and the minced garlic until soft.
6. Pour in the canned diced tomatoes. Bring the sauce to a simmer and let it thicken slightly.
7. Return the meatballs to the bubbling tomato sauce. Cover and simmer until the meat is cooked through. Serve hot over the steamed rice.