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Moroccan Meatballs
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Ingredients
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Corn Butter Rice
- 4 ears of corn, shucked
- 1 cup rice
- 1 large lemon
- 2 tbsp butter
- salt, to taste
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Sauce & Toppings
- ¾ cup sour cream
- 1 large lemon
- salt, to taste
- 1 cucumber
- ½ cup finely chopped cilantro
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Meatballs
- 1 large egg
- 1 lb ground turkey
- ⅓ cup panko breadcrumbs
- 1 tsp garam masala
- 1 tsp smoked paprika
- 1 tsp garlic powder
- ½ tsp turmeric
- ½ tsp cumin
- salt, to taste
- ¼ cup finely chopped cilantro
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Instructions
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Corn Butter Rice
- Cut the corn off the cobs.
- Prepare the rice in a rice cooker, adding ¼ cup extra water and the corn cobs.
- Remove the corn cobs 5 minutes before the rice has finished cooking and add the corn kernels.
- Zest and juice the lemon and add to the rice.
- Add the butter and salt to taste.
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Sauce & Toppings
- Zest and juice the lemon and add to the sour cream. Add salt to taste.
- Finely slice the cucumber.
- Finely chop the cilantro.
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Meatballs
- Lightly whisk the egg in a large bowl.
- Add 2 tbsp of the lemony sour cream sauce.
- Add the remaining ingredients. Mix by hand.
- Form into balls 1-1½ inches in diameter.
- Place on a lined baking sheet and bake at 425°F for 10 minutes, until cooked through.
- Top the corn butter rice with the meatballs, lemony sour cream, cucumber, and cilantro.
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