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.
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