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Cover for Spiced Meatballs With Golden Raisin–Pistachio Pilaf

Spiced Meatballs With Golden Raisin–Pistachio Pilaf

Bon Appetit – Jesse Szewczyk 4–6 servings

Cooking with whole spices like cinnamon and cardamom gives both the meatballs and the pilaf a deep, cozy flavor. Everything finishes together in the oven, so the rice absorbs all the savory juices while the meatballs stay tender.

Ingredients

1 large egg
6 garlic cloves, 3 finely grated, 3 smashed
1 lb ground beef
¾ cup panko
1 tsp ground cumin
¾ cup crumbled feta, plus more for serving
2¼ tsp Diamond Crystal kosher salt or 1¼ tsp Morton kosher salt, divided
2 tsp smoked paprika, divided
2 Tbsp extra-virgin olive oil
1 cinnamon stick (3 inches long)
1 green cardamom pod, crushed
1½ cups long-grain rice
½ cup coarsely chopped salted roasted pistachios, plus more for serving
½ cup golden raisins, plus more for serving
Mint leaves, for serving (optional)

Directions

  1. Place a rack in the middle of the oven and preheat to 350°F. In a large bowl, combine the egg, grated garlic, ground beef, panko, cumin, feta, 1½ tsp Diamond Crystal salt (or ¾ tsp Morton), 1 tsp smoked paprika, and ½ cup water. Mix well with your hands until fully combined, then divide into golf-ball-size portions and roll into balls about 1½ inches in diameter.

  2. Heat the olive oil in a high-sided ovenproof skillet over medium-high heat. Arrange the meatballs in a single layer and cook undisturbed until browned on the bottom, about 3 minutes. Turn and brown the second side, about 3 minutes more; they will not be cooked through. Transfer the meatballs to a plate.

  3. In the same skillet, add the smashed garlic, cinnamon stick, cardamom pod, rice, ½ cup pistachios, ½ cup raisins, and remaining 1 tsp smoked paprika. Cook, stirring constantly, until fragrant, 2–3 minutes. Stir in the remaining ¾ tsp Diamond Crystal salt (or ½ tsp Morton), then carefully pour in 2¼ cups water. Bring to a simmer, remove from heat, and arrange the meatballs on top of the rice. Cover the pan tightly, using foil under the lid if needed.

  4. Bake for 45 minutes, then remove from the oven and let sit, covered, for 10 minutes. Remove and discard the cinnamon stick and cardamom pod. Finish with mint leaves if using, and top with more pistachios, raisins, and feta before serving.

https://www.bonappetit.com/recipe/spiced-meatballs-with-golden-raisin-pistachio-pilaf

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