Meatballs with tomato rice and spinach

Name: meatballs with tomato rice and spinach
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 2 toe garlic; 300 g half to half chopped; 400 g tomato cubes tin 400 g; 100 ml water; 300 g white quick cooking rice variations possible; 2 el traditional olive oil; 300 g fresh spinach; 50 g black olives

Old-Dutch meatballs with spinach and tomato rice.

Ingredients

Directions

Squeeze 1 clove of garlic, cut the others into slices. Mix the mince with the pressed garlic clove, season with salt and pepper. Make 12 balls with wet hands.
Put the tomato cubes in a sieve above a bowl, pour the water into the tin, stir and pour over the tomato cubes. Keep the moisture. Boil the rice according to the instructions on the package.
Heat the oil in a frying pan and fry the meatballs around. Fruit the garlic slices. Pour in the tomato juice, season with pepper and salt. Let it cook over medium heat for 10 minutes with the lid on the pan.
Spoon the tomato cubes through the cooked rice and heat for 2 minutes. Turn the heat high and put the spinach in portions at the meatballs. Season with pepper and salt.
Cut the olives into slices. As soon as all spinach has shrunk, take the pan off the heat. Serve the minced meat and the spinach with the rice, sprinkle with the olives.