Passata and more paprica
Pound the meat with a wooden spoon or blunt ended rolling pin in a bowl to make it as soft and smooth as you can. Add the ground rice or semolina, cinnamon, garlic, 1 teaspoon of salt and black pepper. Bind the mixture together with the beaten egg. With wet hands form the mixture into small balls about the size of a marble.
Melt the butter or margarine in a pan and fry the meatballs until just browned all over. Transfer them to a fairly wide, shallow oven proof dish or a small roasting pan and pour the fat over them. Mix the passata and paprike with the water, season with salt and pepper and pour over the meatballs.
Heat the oven to Gas Mark 4/ 350°F]/ 180°C. Cover the dish with foil or a lid and cook in the centre of the oven for 40-45 minutes. Then break the eggs into the dish, spaced out among the meatballs. Cover the dish again and put back in the oven for 8-10 minutes, only until the whites of the eggs have just set (if you make this dish in advance, keep it warm at a low heat, then add the eggs and turn up the heat again to cook them just before you are going to eat, to ensure the yolks are still nice and runny. Serve with long grain rice and a salad.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (0g) | ||
Recipe Makes: Servings | ||
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Calories: 0 | ||
Calories from Fat: 0 (NaN%) | ||
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Amt Per Serving | % DV | |
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Total Fat 0g | 0 % | |
Saturated Fat 0g | 0 % | |
Monounsaturated Fat 0g | ||
Polyunsanturated Fat 0g | ||
Cholesterol 0mg | 0 % | |
Sodium 0mg | 0 % | |
Potassium 0mg | 0 % | |
Total Carbohydrate 0g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0g | ||
Protein 0g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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