2 Reviews

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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FrenchBunny June 10, 2010

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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Wild Thyme Flour October 05, 2009
Moroccan Rice Meatballs