Ras el Hanout Meatballs And Rice Pilaf Recipe - Glen And Friends CookingIngredients:Meatballs:500g ground beef1 egg30 mL (2 Tbsp) Ras El Hanout https://youtu.be/3dS-DvGewaM1 onion, gratedPilaf:375 mL (1½ cups) basmati rice1 onion, chopped fine1 bell pepper, chopped fine2 celery ribs, chopped fine2 bay leaves2 mL (½ tsp) cumin2 mL (½ tsp) ground turmeric2 mL (½ tsp) cinnamon2 cloves garlic, minced560 mL (2¼ cups) chicken stockSalt & pepper to taste125 mL (½ cup) currants or other dried fruitPine nuts, or almonds as a garnishMethod:Preheat the oven to 180ºC (350ºF).Mix together the meatball ingredients, until the meat has emulsified.Form into small meatballs, and place in the fridge for an hour.The meatballs can be frozen and cooked at a later date.Heat some oil in an ovenproof pan, and brown off the meatballs.When browned and cooked ½ way, remove from the pan.Adjust the amount of oil in the pan, you want about 3 Tbsp, and stir in the onion, bell pepper, and celerySauté until the onion is translucent.Add bay leaves, cumin, turmeric, cinnamon, and garlic to sautéed vegetables and cook until fragrant. Add rice, and cook, stirring constantly, for about 1-2 minutes.Add chicken stock, and currants.Bring to a boil, and then return the meatballs to the pan.Cover and transfer the braiser to the oven and bake 15 minutes.Remove and rest at room temperature for 15 more minutes without opening the lid.Remove bay leaves, stir and sprinkle on the pine nuts.Our Ras El Hanout Recipe: https://youtu.be/3dS-DvGewaM#LeGourmetTV #GlenAndFriendsCooking