Ras El Hanout Meatballs And Rice Pilaf Recipe

LeGourmetTV's picture

Dec. 17, 2021

Today we will cook Ras el Hanout Meatballs and Rice Pilaf.


For meatballs:
Ground beef 500 Gram
Egg 1
Ras el hanout 2 Tablespoon ((30 ml))
Grated onion 1
For pilaf
Basmati rice 1 1/2 Cup (24 tbs) ((375 ml))
Onion 1 , chopped finely
Bell pepper 1 , chopped finely
Celery ribs 2 , chopped finely
Bay leaves 2
Cumin 1/2 Teaspoon ((2 ml))
Ground turmeric 1/2 Teaspoon ((2 ml))
Cinnamon 1/2 Teaspoon ((2 ml))
Garlic 2 Clove (10 gm) , mince
Chicken stock 2 1/4 Cup (36 tbs) ((560 ml))
Salt To Taste
Black pepper To Taste
Currants/Dried fruit 1/2 Cup (8 tbs)
Pine nuts/Almonds 1/2 Cup (8 tbs) ((For garnishing))



1. Preheat the oven to 180ºC (350ºF).

2. Mix together the meatball ingredients, until the meat has emulsified.

3. Form into small meatballs, and place in the fridge for an hour.

4. The meatballs can be frozen and cooked at a later date.


5. Heat some oil in an ovenproof pan, and brown off the meatballs.

6. When browned and cooked ½ way, remove from the pan.

7. Adjust the amount of oil in the pan, you want about 3 Tbsp, and stir in the onion, bell pepper, and celery

8. Sauté until the onion is translucent.

9. Add bay leaves, cumin, turmeric, cinnamon, and garlic to sautéed vegetables and cook until fragrant.

10. Add rice, and cook, stirring constantly, for about 1-2 minutes.

11. Add chicken stock, and currants.

12. Bring to a boil, and then return the meatballs to the pan.

13. Cover and transfer the braiser to the oven and bake 15 minutes.

14. Remove and rest at room temperature for 15 more minutes without opening the lid.

15. Remove bay leaves, stir and sprinkle on the pine nuts.


8. Serve and enjoy.

Recipe Summary

Difficulty Level: Easy
Cook Time: 40 Minutes
Ready In: 40 Minutes
Servings: 4