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

1. Melt the butter in a heavy based pan.
2. Form the rice, meat, coriander, paprika and cinnamon into about 20 small meatballs.
3. Cook a few at a time in butter until well browned.
4. When all are cooked, return them to the pan; add onions, saffron, pepper and stock.
5. Bring to the boil; cover and simmer about 40 minutes.
6. Add the parsley and lemon juice; cook about 5 minutes.
7. 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)