Greek meatballs with pesto rice

Preparation:	10 minutes / hours
Cooking/Baking time:	25 minutes / hours
Temperature:	degrees
Price level:	Low / Medium
Yield:	2 Persons / Quantity

Ingredients

Meatballs

2 slices	Toast
500 g	Minced Pork/beef or lamb
2 dl	Milk
2	Eggs
1 tablespoon	Flour
100 g	Feta cheese, finely chopped
1	Onion
2 cloves	Garlic
2 tablespoon	Sundried tomatoes, finely chopped
2 tablespoon	Olives, finely chopped

Pesto rice

125 g	Rice
100 g	Almonds
30 g	Parmesan cheese, grated
2 tablespoon	Basil pesto
1 tablespoon	Olive oil

Preparations

Cook the rice as instructed, and let it cool a bit.

Finely chop the onion and garlic

Chop the almonds

Approach

Put the pieces of toast in to a large bowl, pour the milk over and let it soak for a couple of minutes.

Add all the rest of the ingredients and mix it thoroughly together, until you have a blank and smooth mass.

 Heat a pan up to about 75% of max. Add some olive oil and begin to place the meatballs on the pan, make them of a quantity on a large tablespoons size.

When the meatballs a golden brown turn them over and turn the heat down to 50% power, let them simmer for about 5-7 minutes more.

Mix the rice with pesto, grated parmesan and olive oil.

Now just arrange it on a plate and maybe garnish with a bit of basil or parsley.