Ingredients: rice, 12 small meatballs, 1 onion, 1 cucumber, 1 can diced tomatoes, 1 tablespoon Worcestershire sauce, 50 ml white wine, 1 tablespoon potato starch, oregano,
Number of persons: 3
Cook the rice according to pack instructions. Bake 12 small meatballs brown. Spoon the meatballs from the pan. Bake in the remaining butter 1 chopped onion until soft and slightly browned. Meanwhile peel 1 cucumber. Halve the cucumber by length and cut into slices of 1 centimeter. Add the cucumber to the onion and cook for about 5 minutes. Put the meatballs back into the pan. Add 1 can diced tomatoes and 1 tablespoon Worcestershire sauce. Let it simmer gently for 10 minutes. Meanwhile, make a sauce of 50 ml white wine and 1 tablespoon potato starch. Add the sauce and stir well so the tomato sauce binds. Add to taste some oregeno. Serve the meatballs with cucumber and tomato sauce with rice. Enjoy!