Meatballs as a side dish
Description
For the meatballs, I chose chicken meat, but you can also use a piece of pork or, for example, turkey fillet. The vegetable mix can be seasonal as well; I often use frozen vegetables. It's very convenient—just take them straight from the freezer, toss into hot oil, and sauté until done (or simmer). You'll need only long-grain rice. As for the broth, use meat or vegetable broth. You can simply replace it with water. Let's get started.
Instructions
- 1
Step 1
1. Prepare the necessary ingredients. Wash the chicken fillet and vegetables.
- 2
Step 2
2. Cut the chicken fillet into pieces and mince it using a convenient method. Add salt, ground black pepper, ground paprika, and a pinch of Provence herbs.
- 3
Step 3
3. Add egg and breadcrumbs to the prepared minced meat. Mix well.
- 4
Step 4
4. The meatball mixture is ready.
- 5
Step 5
5. With wet hands, take the filling one teaspoon at a time and roll into balls.
- 6
Step 6
6. Heat the vegetable oil, fry the meatballs over medium heat, constantly stirring, so that they brown evenly on all sides.
- 7
Step 7
7. Remove the cooked meatballs from the pan, cover, and set aside.
- 8
Step 8
8. In the pan where the meatballs were fried, sauté the vegetables (just for a couple of minutes), add the rice (previously sorted and rinsed) and sauté everything together for a few minutes.
- 9
Step 9
9. Pour the broth over the rice and vegetables, add salt, a pinch of Provencal herbs, and cover the pan with a lid. Simmer the rice with vegetables for 15-20 minutes (until fully cooked).
- 10
Step 10
10. The "pillow" for meatballs is ready.
- 11
Step 11
11. Portion out the rice and place the offal meatballs on top. Garnish with fresh herbs and serve!