Meatballs with Tomato Sauce and Rice

In a large bowl, combine 700 grams Ground Beef, a finely chopped Onion, and 2 chopped stems of Fresh Parsley.

Add 1 tbsp Tomato Paste and 1 Egg.

Stir in enough Breadcrumbs to help bind the mixture.

Season with Salt, Pepper, Paprika Powder, Smoked Paprika, Garlic Powder, and Oregano.

Drizzle in 1 tbsp Oil and mix until the ingredients are evenly incorporated.

Shape the mixture into small, uniform meatballs.

Rinse 1 cup Basmati Rice under cold water.

In a small pot, combine the rice, 1½ cups Water, and a knob of butter.

Bring to a boil over high heat with a closed lid, then reduce to low and simmer for 20 min until the rice is tender.

Fluff with a fork and set aside.

In a pan, heat a little butter or oil over medium heat.

Add the meatballs and cook for about 5–6 min, turning occasionally, until they are browned on all sides.

Remove the meatballs from the pan and set aside.

In a separate pot, heat a splash of oil.

Pour in 1 can of Tomatoes and season with Salt and Black Pepper.

Tear several Fresh Basil Leaves and stir them into the sauce.

Let the sauce simmer for a few minutes, then add the browned meatballs.

Cook together for an additional 2–3 min so the flavors meld.

In a small pot, add 500 grams Frozen Peas with a little water.

Cover and steam until tender, then season lightly with Salt.

Spoon the cooked rice onto plates.

Top with the meatballs and tomato sauce, and serve the peas on the side.

Enjoy your hearty meal!