Servings: 10 I Time: 50 minutes I Difficulty: Easy I Kosher: Meat
1 kg minced meat
1 large onion
1 whole carrot, peeled
1 celery stalk
Half a cup of cooked rice
1 teaspoon cumin
1 teaspoon black pepper
A little salt
1 teaspoon Philadelphia (available at any spice store)
For the sauce:
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2 cups beef stock (or water)
2 tablespoons mustard
2 tablespoons honey
4 chopped garlic cloves
1 tablespoon sweet chili sauce
A pinch of black pepper
2 tablespoons olive oil
• Put the minced meat in a large bowl.
• Grate the onion and carrot, finely chop the celery and add to the bowl.
• Sprinkle the spices and cooked rice and mix until you get a uniform paste.
• Refrigerate for about 30 minutes until the mixture sets.
• In the meantime, prepare the sauce: boil the beef stock in a pot, then add the rest of the ingredients and mix well.
• When the liquids are boiling, we will start making meatballs into the pot, about 70 grams per piece.'
• Cover the pot and cook for about half an hour.
• Chef's tip - It is recommended to ask the butcher to grind meat No. 2 and No. 10 together for you. The combination of this is excellent.
