MrT's Kitchen, Episode 12: Hungarian Meatballs👌😉👍

Soak 100 g of basmati rice in water for 10 minutes.

Heat pork lard in a pan over medium heat.

Finely chop 1 onion; divide it in half.

Sauté half of the onion in the pan until translucent to bring out its sweetness.

Remove sautéed onion from the pan to cool.

Add more lard to the pan and add chopped peppers, remaining onion, and 1 chopped carrot to make the tomato base.

Cook the vegetable mixture until softened.

Add 400 g of chopped tomatoes to the vegetable mixture and rinse the can with water, adding it to the pan.

Add 4 cloves of minced garlic to the tomato base.

Add 1 bay leaf to the tomato base and season with salt and sweet paprika.

In a bowl, combine 500 g of beef mince, soaked rice, and the cooled sautéed onions.

Add 1 egg, salt, pepper, and caraway seeds to the meat mixture and mix well.

Form meatballs of about 80 g each, using water to prevent sticking.

Add potatoes to the tomato base and bring to a boil.

Add 1 vegetable stock cube and 1 chicken stock cube to the sauce.

Carefully place the meatballs into the sauce, leaving space between them.

Cover the dish and simmer on medium heat for 20 minutes.

After 20 minutes, check the meatballs and ensure the rice is cooked.

Equipment Needed

Dietary

Allergens