Moroccan Rice Meatballs
- 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
- 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.
shortgrain rice, onions, lemon juice, ground coriander, ground paprika, ground cinnamon, powdered saffron, pepper, flat leaf parsley, chicken, butter
Taken from www.food.com/recipe/moroccan-rice-meatballs-35429 (may not work)