Albóndigas in tomato sauce with rice and green beans

Ingredients

For 1 serving

• Mixed ground meat100 g
• Breadcrumbs10 g
• Parsleyto taste
• Paprika1 teaspoon
• Tomato passata150 g
• Onion30 g
• White rice40 g
• Green beans150 g
• Extra virgin olive oil8 g
• Saltto taste
• Black pepperto taste

Contains: gluten,

In season: June – September

Method

1. Put a pan of water on to boil. In a bowl mix the mixed mince with the breadcrumbs, chopped parsley, a splash of water, salt and black pepper and shape 8 walnut-sized meatballs.
2. Peel and finely chop the onion. Heat the oil in a wide pan over medium heat and fry it for 3–4 minutes, until translucent.
3. Add the paprika and stir for a few seconds, until fragrant, without letting it burn; immediately pour in the tomato passata with a splash of water, salt and bring to the boil.
4. Lay the meatballs in the sauce, cover and cook over low heat for 15 minutes, turning them gently halfway, until cooked through and the sauce is thick.
5. Meanwhile top and tail the green beans and wash them. Salt the water once boiling and cook the rice and beans together for 12 minutes, until the rice is al dente and the beans are tender; drain.
6. Serve the albóndigas with their sauce alongside the rice and green beans.