If you are looking for a quick mid day meal, look no further than this dish. It takes 30 minutes including all the prep.
Ingredients
For the meatballs
250 g pork mince (or beef, or chicken mince)
salt and pepper
1/4 tsp mustard powder
1 garlic clove, grated
1 slice of bread, pulled apart into small pieces
Milk, to cover bread
For the rest
2 tbsp oil
200 g sauerkraut, finely chopped
1 cup juice from the sauerkraut
1 cup water
1/2 cup long grain rice
1 tsp paprika
Method
Cover the bread pieces with the milk and let stand for 15 minutes. Squeeze out the milk and add the bread to a bowl with the rest of the meatball ingredients and mix well together. Set aside.
Heat the oil in a pot with a lid and add the sauerkraut. Fry for a couple of minutes on high heat until it begins to soften. Add the rice and stir together until the rice is covered with oil and juices. Add the sauerkraut juice and stir in. If you haven't got enough for 1 cup, make it up with water. Add 1 tsp paprika and stir in.
Start rolling the mince meat into small balls, about the size of a £2 coin, and adding them to the rice mixture. If it's starting looking dry, add 1/2 cup water. Turn down the heat to low.
Cover with the lid and cook for 15 minutes or until the rise is cooked. Halfway through, remove the lid and turn the meatballs over. Stir the rice, trying not to break apart the meat balls.
Add the last 1/2 cup water at this stage if it looks dry and is starting to stick. Stir gently and cover back up to finish cooking.
At the end of the 15 minutes, check that the rice is cooked through and turn off the heat. Serve with slices of bread.
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