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    You are in: Home / Recipes / Moroccan Rice Meatballs Recipe
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    Moroccan Rice Meatballs

    Average Rating:

    2 Total Reviews

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    • on June 10, 2010

      Made these Tuesday night to have for lunch the next day. I had added about 1 teaspoon of salt in the meatball mixture. It seemed like a bit too much rice and I would cut down on it the next time. I had put the broth mixture in a soup pot and browned the meatballs in a pan and as they were browned I added them to the soup pot then proceeded to simmer for about 40 minutes total. The sauce thickened quickly with the extra rice that came off the meatballs. So for when I reheated it the next day I had added some extra broth to warm them up and it turned out creamy and delicious. The prep time is more like 20 minutes and the cook time is 40 minutes. I had a little under 500 gr. of hamburger and I had made 25 meatballs. Thanks for sharing your recipe Ocean-Ivy

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    • on October 05, 2009

      This is a great recipe but you need to add salt to the mix... about 1 tsp I think. I cooked them in a tagine once and let them simmer for about 3 hours

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    Nutritional Facts for Moroccan Rice Meatballs

    Serving Size: 1 (1586 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 167.7
     
    Calories from Fat 92
    54%
    Total Fat 10.2 g
    15%
    Saturated Fat 5.3 g
    26%
    Cholesterol 39.2 mg
    13%
    Sodium 100.0 mg
    4%
    Total Carbohydrate 10.2 g
    3%
    Dietary Fiber 0.5 g
    2%
    Sugars 0.9 g
    3%
    Protein 8.3 g
    16%

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