Rice and Meat Balls

posted on: Jun 1, 2025

By: Habeeb Salloum/Arab America Contributing Writer

Another gem from Morocco’s exquisite cuisine, rice and meat balls add a new dimension to the Arab dining table.  Although Morocco, for the most part, is known for its varieties of couscous and tajines, this dish is one of the country’s hidden treasures.

Almost a meal-in-one, these balls mixed with lamb and rice are slightly spicy but remain moist because of their sauce.  This dish is best served with salad.  

Makes 20 balls

1 cup basmati rice, rinsed and drained

1-pound ground lamb

1 1/4 teaspoons salt

3/4 teaspoon cinnamon

3/4 teaspoon paprika

1/2 teaspoon cumin

1/2 teaspoon ground coriander

4 tablespoons butter

2 medium onions, finely chopped

1/2 teaspoon turmeric

3/4 teaspoon black pepper

3 1/2 cups water

1/2 cup finely chopped parsley leaves

2 tablespoons lemon juice

In a bowl, mix together the rice and lamb then add 3/4 teaspoon of the salt, the cinnamon, paprika, cumin and the coriander.  Mix well together.  Form into 20 meatballs.  Set aside.

In a saucepan, melt the butter over medium-low heat.  Add the meatballs and fry, turning over frequently, until they are browned.  Add the onions, the remaining 1/2 teaspoon of salt, turmeric, black pepper and water.  Cover and cook over medium heat for 40 minutes or until the meatballs are done, stirring occasionally.

When the meatballs are cooked, carefully stir in the parsley and lemon juice and simmer for 2 minutes, stirring occasionally.

Transfer the saucepan contents to a dish and serve immediately.

Want more articles like this? Sign up for our e-newsletter!

Check our blog here!