Recipe of Rice meatballs

Connect with your user and interact with us:

Already have an account? Connect here

Validate the account:

Thank you very much for registering in Kiwilimón.
We have sent a validation code to your email account.
You can capture this code here, or click on the link that comes in the mail.

Have not you received the code? check in the junk mail tray.

Preparation

Cook the rice with a pinch of salt and 3 cloves of garlic for about 20 minutes in a casserole, strain it, refrigerate it and reserve.

Clean and chop the beans. Peel and cut into small cubes the carrots and zucchini. Cook for about 8 minutes and drain the vegetables.

Peel the prawns by reserving the heads and shells. Pícalas in dice and escáldalas during a minute in the same casserole where the vegetables have been cooked.

Prepare the sauce: Peel and fillet 2 cloves of garlic and put them to brown in a pan with a little oil.

Chop the onion finely and add it to the garlic. Season When it browns a bit, add a sprig of parsley and the heads and shells of the prawns.

Squeeze them a little and rehógalas briefly. Add brandy and flame. Pour the tomato sauce and 1 glass of water and cook it all together for 15 minutes.

We make the meatballs: Mix the rice, vegetables and prawns in a large bowl. Beat an egg and add it. Form balls with the mixture pressed well. Pass them through flour and beaten egg and fry them in a pan with oil, once fried, remove them and put them to drain on a plate with absorbent paper.

Place the meatballs in a large bowl and serve the sauce separately in a sauceboat, or if you prefer, make a small bed with the sauce and put the meatballs on top.