Moroccan Rice and Meat Balls
Servings Prep. Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
8 30 minutes 45 minutes N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
6-1/2 oz short-grain rice 1 lb finely ground lamb or beef 1 teaspoon ground cinnamon
1 teaspoon ground sweet paprika 1 teaspoon ground coriander 5 oz butter or ghee
2 large onions, finely chopped 1/4 teaspoon ground saffron ground pepper
2 cups water or light stock 1/4 cup chopped fresh flat-leaved parsley 2 tablespoons lemon juice



1 Using a fork, mix rice with finely ground lamb, add cinnamon, paprika and coriander and shape the mixture into about twenty even-sized small balls.
2 Melt butter or ghee in a heavy-based deep pan.
3 Brown the balls in the butter, a panful at a time, turning frequently.
4 When all balls are browned, add onions, saffron and pepper.
5 Pour in the water or stock, cover and cook over medium heat for about 40 minutes, or until cooked through, stirring occasionally.
6 Add flat-leaved parsley and lemon juice and simmer for a few minutes. Serve Moroccan Rice and Meat Balls with a green vegetable or salad.

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