Moroccan Rice Meatballs

Name: Moroccan Rice Meatballs
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 20 meatballs
Cuisine: Moroccan Imperial & Coastal
Ingredients: 500 g hamburger; 200 g short-grain rice; 2 medium onions; 2 tbsp lemon juice (40 ml); 1 tsp ground coriander; 1 tsp ground paprika; 1 tsp ground cinnamon; 0.25 tsp powdered saffron; pepper; flat leaf parsley; 2 cup chicken stock (500 ml); 150 g butter

Meatballs of beef, rice and coriander, seasoned with paprika and cinnamon and simmered on the stove. It comes to the table with green vegetable salad.

25 min · Serves 20 · Easy

Method

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Time: Prep 10 min · Cook 15 min · 25 min total
Difficulty: easy

1
Melt the butter in a heavy based pan. Form the rice, meat, coriander, paprika and cinnamon into about 20 small meatballs.
2
Cook a few at a time in butter until well browned. When all are cooked, return them to the pan; add onions, saffron, pepper and stock.
3
Bring to the boil; cover and simmer about 40 minutes. Add the parsley and lemon juice; cook about 5 minutes. Serve with green vegetable salad.