Moroccan Beef Meatballs with Rice and Hummus

Steps

1. Preheat oven to 220°C. Line an oven tray with baking paper. Finely dice onion and grate carrot. Set aside.
2. Melt butter with a drizzle of oil in a medium pot (with a lid) on medium heat. Cook onion and carrot for 2-3 minutes, until soft. Add first measure of Moroccan spices and salt and cook for 30 seconds, stirring, until fragrant.
3. Stir in rice, stock and raisins. Increase heat to high and bring to the boil. As soon as it boils, cover with lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and steam, still covered, for a further 8 minutes. Do not lift lid during cooking. Stir through lemon zest when cooked.
4. For the meatballs, finely chop parsley. Place in a bowl with all remaining meatball ingredients and use clean hands to mix well. Using a tablespoon measure, roll mixture into balls and place on prepared tray. Drizzle with olive oil and bake for about 15 minutes, until cooked through.
5. While meatballs and rice are cooking, prepare hummus and salad. Combine all hummus ingredients together in a small bowl and set aside. Dice apple and tomato 1cm and thinly slice lettuce. Toss all in a large bowl with a drizzle of olive oil, season and set aside. Cut remaining lemon into wedges.
6. To serve, divide rice between plates or bowls and top with Moroccan beef meatballs. Dollop over hummus and place salad on the side. Serve with a lemon wedge to squeeze over just before eating.