Cevapcici Meatballs with Red Pepper Rice
Cevapcici Meatballs with Red Pepper Rice



  • 500g beef mince
  • 2 chopped onions
  • 2 chopped garlic cloves
  • 2 tsp sweet paprika
  • Chopped parsley
  • 3 tbsp olive oil
  • 1 red pepper, diced
  • 250g basmati rice
  • 2 tbsp tomato puree
  • 40ml red wine
  • 200ml passata
  • 200ml veg stock
  • 3 tbsp romesco sauce
  • 100g peas
  • Make the meatballs by mixing the mince with half the onion and garlic, some salt, 1 tsp of paprika, half a bunch of chopped parsley and a pinch of black pepper. Combine with your hands, then shape into walnut-sized meatballs. Chill in the fridge.
  • Heat 2 tbsp of oil in a frying pan and fry the remaining onion and garlic with the red pepper for 3-4 mins. Add the paprika, rice and tomato puree, and cook for a minute before deglazing the pan with red wine. Add the passata and stock and simmer on low - covered - for 20 mins, or until the rice is cooked. Stir in the romesco sauce, peas and remaining parsley. Fry the meatballs in some more oil for 7 mins or until cooked through and browned all over. Serve with the rice and some more romesco sauce, if you fancy.
30 mins
4 serving

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