Recipe: Moroccan meatballs with rice and parsley
Meat and poultry recipes with herbs
February 17, 2010
 I'm dreaming about spring, but it's still winter and so at least I can cook warming and rich recipes like this one, with fresh parsley.
It's from Morocco, and it's peculiar because of the raw rice added to the meat mixture: it will cook and give to the meatballs their strange look.
 Moroccan meatballs with rice and parsley
Ingredients
Serves four:
150g rice
250g minced beef
1/2 tsp paprika
1 tsp cinnamon
1/2 tsp coriander seeds, ground
25g butter
1 onion
1 saffron bag
500ml water
black pepper, ground
1 tbsp lemon juice
2 sprigs of parsley
Directions
Mix the raw rice with the minced beef, paprika and cinnamon and shape into small balls.
Melt the butter in a large pan and fry the meatballs for five minutes, turning them often.
Meanwhile cut the onion into thin slices, add in the pan with boiling water, saffron, salt and black pepper.
Cook covered over low heat for 25-40 minutes.
Remove from heat, season with minced parsley and lemon juice and serve hot.
 Two years ago:
Aromatic herbs, first true leaves
This recipe joins to Mediterranean Cooking Event – Morocco.
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