Spiced Meatballs With Golden Raisin–Pistachio Pilaf

• porções: 4 servings

Ingredientes

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 or 1¼ tsp. Morton kosher salt, divided

2 tsp. smoked paprika, divided

2 Tbsp. extra-virgin olive oil

1 3"-long cinnamon stick

1 whole 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)

Instruções

Place a rack in middle of oven; preheat to 350°. Place 1 large egg, 3 garlic cloves, finely grated, 1 lb. ground beef, ¾ cup panko, 1 tsp. ground cumin, ¾ cup crumbled feta, 1½ tsp. Diamond Crystal or ¾ tsp. Morton kosher salt, 1 tsp. smoked paprika, and ½ cup water in a large bowl. Using your hands, mix until combined (don’t be gentle; mixing well will help the meatballs hold their shape when formed). Divide mixture into golf-ball-size pieces and roll into 1½"-diameter balls.

Heat 2 Tbsp. extra-virgin olive oil in an ovenproof high-sided skillet over medium-high. Arrange meatballs in a single layer in pan and cook, undisturbed, until browned underneath, about 3 minutes. Turn and cook until browned on second side, about 3 minutes (they will not be cooked through). Transfer meatballs to a plate.

Combine 3 garlic cloves, smashed, one 3"-long cinnamon stick, 1 whole green cardamom pod, crushed, 1½ cups long-grain rice, ½ cup coarsely chopped salted roasted pistachios, ½ cup golden raisins, and remaining 1 tsp. smoked paprika in same pan and cook, stirring constantly, until fragrant, 2–3 minutes. Add remaining ¾ tsp. Diamond Crystal or ½ tsp. Morton kosher salt and pour in 2¼ cups water (be careful; it will sizzle). Bring to a simmer, then remove from heat and arrange meatballs on top. Cover pan. (If your lid is not snug, cover pan with foil before placing the lid on top.)

Bake meatballs and pilaf 45 minutes (be precise). Remove from oven and let sit 10 minutes (no peeking).

Remove cinnamon and cardamom from pilaf; discard. Top meatballs and pilaf with mint leaves (if using) and more pistachios, raisins, and feta.