Moroccan Rice Meatballs - cooking recipe

Ingredients

500 g hamburger
200 g short-grain rice
2 medium onions, finely chopped
2 tablespoons lemon juice (40 ml)
1 teaspoon ground coriander
1 teaspoon ground paprika
1 teaspoon ground cinnamon
1/4 teaspoon powdered saffron
pepper
flat leaf parsley, finely chopped
2 cups chicken stock (500 ml)
150 g butter

Preparation

Melt the butter in a heavy based pan.
Form the rice, meat, coriander, paprika and cinnamon into about 20 small meatballs.
Cook a few at a time in butter until well browned.
When all are cooked, return them to the pan; add onions, saffron, pepper and stock.
Bring to the boil; cover and simmer about 40 minutes.
Add the parsley and lemon juice; cook about 5 minutes.
Serve with green vegetable salad.