Meatballs with Peas

Ingredients

• half kilo ground beef
• 1 large onion
• 1 package peas
• half cup breadcrumbs
• 3/4 liter water
• 1 tablespoon chicken bouillon powder
• teaspoon salt
• 1 and a half teaspoon sugar
• parsley/cilantro - optional

Preparation

1. Finely chop the onion.
Put half of the chopped onion in a bowl with the ground meat, breadcrumbs and salt.
You can also add parsley/cilantro to taste.
Mix well and refrigerate.

2. Meanwhile, fry the other half of the onion in a little olive oil until translucent.

3. Add the peas and continue frying for a few more minutes.

4. Add water and bring to a boil.

5. Add the seasonings: salt, sugar, chicken bouillon powder.
Taste and adjust the flavors to your liking.

6. Take the meat out of the fridge, mix again very well and form into balls.

7. Place the meatballs in the pot with the peas - don't stack them on top of each other, spread the meatballs out in the pot.

8. Cook on low heat with the lid half closed for about 15-20 more minutes.
Stir occasionally and gently, without damaging the meatballs.

Prepare the rice and serve.

Rice - for every cup of rice, use 2 cups of water.
Bring to a boil and lower the heat until the water is gone - about 15 minutes.
Turn off the heat and leave the pot closed for another 10 minutes. Preferably with a towel on top.
Tip - rinse and lightly fry the rice before adding the water.