Moroccan Meatballs
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 5) |
Ingredients
- 1 cup rice
- 500 g minced beef
- 2 onion (s), diced
- 3 tablespoon butter
- 2 cup broth
- pepper
- 1 bunch parsley, chopped
- 1 lemon (s), add the juice from it
- 0.5 teaspoon ½ saffron
- 1 teaspoon cinnamon, ground
- 1 teaspoon paprika powder, hot pink
- 1 teaspoon coriander, ground
Print Recipe
Pin Recipe Instructions
- Mix the rice with the minced meat, paprika, cinnamon and coriander well and shape into small balls (makes about 20-25 pieces). Heat the butter in a high pan (with a lid) and fry the balls in it on all sides. Then add the onions, pepper and saffron. Deglaze with the broth and put the lid on the pan. Simmer for 45 minutes over low heat.
- Then add the lemon juice and parsley and let it steep for another 5 minutes. Serve hot.
- With flatbread and salad.
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