Directions: |
Directions:Preheat oven to 450F, adjust racks to top and middle positions.
Prep:
Trim and quarter zucchini lengthwise, slice into 1 inch pieces.
Have and peel onion, mince half and slice remaining half in 1 inch wedges.
Zest and quarter the lemon.
Rice:
Heat a drizzle of oil in a small pot over medium-high heat. Add the minced onion. cook, stirring occasionally, until softened, 2-5 , minutes.
Stir in rice, raisins, turmeric, broth, and salt/pepper to taste.
Bring to a boil; cover and reduce to a simmer. Cook until tender, 15-18 minutes.
Meatballs:
Meanwhile, in a large bowl, combine beef, panko, spice mix, and 2 Tbsp. water.
Season with salt (1.5 tsp ish) and pepper.
Form into 20-24 1-1/2 inch meatballs.
Place on parchment-lined baking sheet.
Roast on middle rack for 15-18 minutes.
Roasted Veggies:
Toss zucchini and onion wedges with a drizzle of oil, salt and pepper.
Roast on top rach until browned and tender, 18-20 minutes.
Sauce:
Mix sour cream, a squeeze of lemon juice (to taste). Add tiny bits of water until the mixture reaches a drizzling consistency. Season with salt and pepper.
Finish:
Fluff rice with a fork and stir in roasted veggies, lemon zest and half the almonds.
Season with salt and pepper. Top with meatballs, drizzle with sauce and hot sauce to taste. Top with remaining almonds and serve with remaining lemon wedges.
(You can serve this in either a large serving platter or wide bowl or on individual plates/bowls.) |
This recipe for Tunisian-Spiced Meatballs is from