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Moroccan Rice Meatballs
At a Glance
- Prep
- 15 minutes
- Cook
- 60 minutes
- Total
- 25 min
- Servings
- 20.00 meatballs
Categories
- Main
Cuisine
- Moroccan
Cooking Method
- stew
Difficulty
- Easy
Dietary
- Omnivore
Servings & Nutrition
Original recipe serves 20. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
This recipe for Moroccan Rice Meatballs brings together 500 g hamburger, 200 g short-grain rice, 2 medium onions, finely chopped in a practical dish for home cooking. It takes about 25 min to prepare and cook. It makes approximately 20 servings.
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Ingredients
- 500 g hamburger
- 200 g short-grain rice
- 2 medium onions, finely chopped
- 2 tablespoons lemon juice (40 ml)
- 1 teaspoon ground coriander
- 1 teaspoon ground paprika
- 1 teaspoon ground cinnamon
- 1/4 teaspoon powdered saffron
- pepper
- flat leaf parsley, finely chopped
- 2 cups chicken stock (500 ml)
- 150 g butter
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Instructions
Melt the butter in a heavy based pan.
Form the rice, meat, coriander, paprika and cinnamon into about 20 small meatballs.
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.
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.
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