Ras el Hanout Meatballs And Rice Pilaf Recipe - Glen And Friends Cooking


Ingredients:
Meatballs:
500g ground beef
1 egg
30 mL (2 Tbsp) Ras El Hanout https://youtu.be/3dS-DvGewaM
1 onion, grated

Pilaf:
375 mL (1½ cups) basmati rice
1 onion, chopped fine
1 bell pepper, chopped fine
2 celery ribs, chopped fine
2 bay leaves
2 mL (½ tsp) cumin
2 mL (½ tsp) ground turmeric
2 mL (½ tsp) cinnamon
2 cloves garlic, minced
560 mL (2¼ cups) chicken stock
Salt & pepper to taste
125 mL (½ cup) currants or other dried fruit
Pine nuts, or almonds as a garnish


Method:
Preheat the oven to 180ºC (350ºF).
Mix together the meatball ingredients, until the meat has emulsified.
Form into small meatballs, and place in the fridge for an hour.
The meatballs can be frozen and cooked at a later date.
Heat some oil in an ovenproof pan, and brown off the meatballs.
When browned and cooked ½ way, remove from the pan.
Adjust the amount of oil in the pan, you want about 3 Tbsp, and stir in the onion, bell pepper, and celery
Sauté until the onion is translucent.
Add bay leaves, cumin, turmeric, cinnamon, and garlic to sautéed vegetables and cook until fragrant.
Add rice, and cook, stirring constantly, for about 1-2 minutes.
Add chicken stock, and currants.
Bring to a boil, and then return the meatballs to the pan.
Cover and transfer the braiser to the oven and bake 15 minutes.
Remove and rest at room temperature for 15 more minutes without opening the lid.
Remove bay leaves, stir and sprinkle on the pine nuts.

Our Ras El Hanout Recipe: https://youtu.be/3dS-DvGewaM

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