Tomato pork bombs

Ingredients

Instructions

1. Put the rice and 120 ml water in a sauce pan over a medium-high heat and bring to the boil. Turn the heat down to low and simmer for
   5 minutes until the grains just begin soften so that they can be crushed between the fingers. Drain and rinse with cold water to stop the cooking process.
2. Heat the oil in a frying pan and saute the onions over a medium heat for about
   5 minutes until soft.
3. Mix the minced pork, rice, onions, egg, marjoram, parsley, paprika, ½ tsp of the salt and the black pepper in a large mixing bowl.
4. Fill a large sauce pan with water and add 2 tsp of salt to the water. Bring to the boil.
5. With oiled hands, form meatballs about 4 cm in diameter. Drop the balls into the vigorously boiling water and cooking for
   8-10 minutes until the balls become firm. Remove carefully and put on a tray, reserving the cooking liquid.
6. Meanwhile, to make the sauce, melt the butter in a saucepan over a low heat. Sprinkle the flour over the butter, stir and cook until the mixture foams up. Do not let it brown. Blend the cornflour to a paste with 2 tbsp water. Stir the tomato puree/paste and 950 ml of the water in which the meatballs were cooked into the sauce and bring to the boil, stirring continuously. As it comes to the boil, stir in the cornflour paste until the sauce thickens.
7. Stir in the sugar, salt and the red wine vinegar. Taste and adjust the seasoning with salt and pepper, if needed. Add more sugar or vinegar to suit your taste. You are looking for a sweet, tangy tomato base.
8. Now carefully transfer the meatballs to the tomato sauce. Loosen with a touch of water to ensure that all the meatballs are covered with the tomato sauce. Simmer gently for
   15 minutes until the meatballs are cooked through. Serve straight away.

Pimp My Rice