Lamb meatballs with rice in the oven is another food with oriental influence and taste. Imagine it with yogurt to quench the spices on a Sunday afternoon.
Materials
270 gr. bonnet rice
700 ml chicken stock
One large tablespoons of butter (30 g)
One medium onion finely chopped
For the meatballs (8 pcs.)
500 gr. minced lamb
One medium onion, grated
One clove of garlic, grated
One egg
Two slices of toast bread without the crust
Two pinches of grated cloves
Two pinches of ground cumin
Two pinches of grated nutmeg
Two pinches of rosemary, grated (by hand)
1 tsp. tomato paste soup
1 tsp. sweet mustard
salt
pepper
Procedure
Step 1: Leave the toasted bread out of the fridge for 2 hours to dry, and grind it in a blender to make it crumbly. Mix and knead all the ingredients, making eight meatballs.
Step 2: Preheat the oven to 200 degrees C. In a pan that can hold the rice and broth, sear the meatballs on both sides until they get coloured. Remove to a plate and sauté the onion with the butter in the same pan. Once caramelised, add the rice, stir until glossy and add the stock. Put it in a 25 cm pan or a small fireproof dish as soon as it boils, and place the meatballs in between.
Step 3: Cover with greaseproof paper and aluminium foil and bake in the oven for 20' with the food covered and 15' uncovered until the rice drinks all the water and starts to crisp on the edges of the pan. Serve with yogurt, optional hot pepper and lemon.
READ MORE: Cycladic pork roast.
