Coconut meatballs with zucchini

Name: coconut meatballs with zucchini
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 400 g minced meat fifty fifty; 2 onions very finely shredded; 2 toes garlic finely chopped; 1 tray coconut ground (55 g); 1 look tomato cubes 400 g; 3 el oil; 300 g pandan rice pack 400 g; 1 zucchini in slanted slabs

A tasty recipe. The main course contains the following ingredients: meat, chopped (half-to-half), onions (very finely chopped), garlic (finely chopped), coconut (ground (55 g)), tomato cubes (400 g), oil, pandan rice (pack 400 g) and zucchini (in oblique slices).

Ingredients

Directions

Mix the mince with half of the onion, 1 clove of garlic, 20 g of ground coconut, 50 ml of water from the tin of tomatoes and pepper and salt to taste. Shape small meatballs. Leave for 10 minutes in the refrigerator.
Heat a skillet without butter or oil on medium heat and toast the rest of the coconut until golden brown. Allow to cool on kitchen paper and put in a bowl. Heat 1 tbsp oil in the frying pan and fry the rest of the onion golden brown, scoop regularly. Mix with the coconut in the bowl.
Boil the rice according to the instructions on the package. Halve the large slices of the zucchini. Heat the rest of the oil in a stir frying pan the meatballs around brown and cooked in about 15 minutes. After 10 minutes add the zucchini and the rest of the garlic. Add the tomato cubes and heat for 1 min.
Serve the meatballs with the vegetables and sprinkle the mixture of coconut and onion over it. Serve the rice.