2 tablespoons extra virgin olive oil, for the sauce
salt , for the sauce
1 sprig parsley , for the sauce
Preparation
20 mins
0 mins
Low
Cook the rice in a pot with a pinch of salt and 3 cloves of garlic for about 20 minutes, drain it, sauté it, and set aside.
Clean and chop the green beans. Peel and dice the carrots and zucchini. Cook for about 8 minutes and drain the vegetables.
Peel the shrimp, reserving the heads and shells. Dice them and blanch for one minute in the same pot where the vegetables were cooked.
Prepare the sauce: Peel and slice 2 cloves of garlic and sauté them in a pot with a little oil.
Finely chop the onion and add it to the garlic. Season. When it starts to brown slightly, add a sprig of parsley and the heads and shells of the shrimp.
Flatten them a little and sauté briefly. Add the brandy and flambé. Pour in the tomato sauce and 1 cup of water and cook everything together for 15 minutes.
Make the meatballs: Mix the rice, vegetables, and shrimp in a large bowl. Beat an egg and add it. Form small balls with the mixture by pressing well. Coat them in flour and beaten egg and fry them in a pan with oil; once fried, remove them and place them to drain on a plate with paper towels.
Place the meatballs on a large dish and serve the sauce separately in a gravy boat, or if you prefer, create a small bed with the sauce and place the meatballs on top.
Nutritional Information
* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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