Ingredients for Moroccan Rice Meatballs
- Hamburger
- Short Grain Rice
- 1 chopped onion
- 1 tablespoon lemon juice
- Ground Coriander
- Ground Paprika
- Ground Cinnamon
- Powdered Saffron
- 1/2 teaspoon black pepper + 1/4 teaspoon black pepper (in meatballs)
- Flat Leaf Parsley
- Chicken Stock
- 2 tablespoons butter
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How to Make Moroccan Rice Meatballs
- Melt 2 tablespoons of butter in a heavy-based pan over medium heat.
- In a bowl, gently combine 1 cup cooked rice, 1 pound ground meat (beef or lamb), 2 tablespoons chopped fresh coriander, 1 tablespoon paprika, 1 teaspoon ground cinnamon, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Form the mixture into 20 small meatballs.
- Carefully brown the meatballs in batches in the melted butter, ensuring not to overcrowd the pan. Set aside.
- Add 1 chopped onion to the pan and sauté until softened (about 5 minutes).
- Stir in a pinch of saffron threads and 1/2 teaspoon black pepper.
- Pour in 2 cups of chicken or vegetable stock.
- Return the meatballs to the pan. Bring to a boil, then reduce heat to low, cover, and simmer for 40 minutes.
- Stir in 1/4 cup chopped fresh parsley and 1 tablespoon lemon juice.
- Simmer for 5 more minutes to allow the flavors to meld.
- Serve hot, garnished with extra parsley, and accompanied by a refreshing green salad.
Nutrition Information (Approximate per serving)
Sodium
4 g
Sugar
3g
Fat
26g
Carbs
3g
