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Meatballs, Moroccan (M)
Source: "Mideast & Mediterranean Cuisines," by Rose Dosti
Serves: 8

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. margarine
2 large onions, finely chopped
1/4 teaspoon ground saffron
ground pepper
2 cups water or light stock
1/4 cup chopped fresh flat-leaf parsley
2 tablespoons lemon juice

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.

Melt margarine in a heavy-based deep pan.

Brown the balls in the margarine, turning frequently.

When all balls are browned, add onions, saffron, and pepper.

Pour in the water or stock, cover and cook over medium heat for about 40 minutes, or until cooked through, stirring occasionally.

Add flat-leaf parsley and lemon juice and simmer for a few minutes.

Serve with a green vegetable or salad.

Posted by Chaya Kaplan

Nutritional Info Per Serving: N/A