Moroccan Lamb and Rice

These lamb meatballs are bursting with delicate Moroccan flavors, and pair wonderfully with this simple spiced rice. 

I love making meatballs for all sorts of dishes - pasta, rice, sandwiches - they are so easy to put together and you can add so much great, and different flavors.

You'll read in this recipe that the meatballs are baked, rather than fried. I prefer this method of cooking meatballs as it requires less oil, the meatballs hold their shape brilliantly, and you don't have to keep an eye on a fry pan! That being said - if you'd prefer to fry, then go ahead!

This dish works really well with a medium grain rice. We've also had it with long grain which is just as delicious, so just use what you have at hand.

The most time consuming part of this recipe is making the meatballs. Other than that, it's a very quick and easy meal - perfect for busy weeknights. 

Moroccan Spiced Lamb and Rice

Serves 4

Meatballs

500 g ground lamb
3 cloves garlic
1/2 onion, finely diced
1 Tbsp Moroccan seasoning
1 egg, lightly beaten
1/4 Cup breadcrumbs

Rice

1 1/2 Cups rice
3 Cups chicken stock
1/2 onion, finely diced
1 red bell pepper, diced
1 Tbsp Moroccan seasoning
1 red chili, finely diced

1. Preheat oven to 180C (350F) and line a baking tray with baking paper.

2. Make the meatballs by combining all meatball ingredients together in a large bowl, mixing well, and shaping into teaspoon size balls. Place on the baking tray and bake for 15-20 minutes, or until cooked through, turning occasionally.

3. Make the rice by heating a saucepan over a medium heat, fry the onion, pepper, seasoning, and chili for a few minutes, until onion in soft. Add the rice and the stock, cover, bring to a simmer and cook until all stock is absorbed (about 15 minutes).

4. Serve the meatballs over the rice.