Lamb Meatballs with Turmeric Rice

1: Combine meatball ingredients and form golf ball-sized meatballs, yielding 16-18.

2: Heat 1 tablespoon of olive oil in a large pot or Dutch oven over medium high heat. Add meatballs in a single layer and cook undisturbed until browned (2-3 minutes), then turn to brown the opposite side (another 2-3 minutes). Transfer to a plate.

3: Using the remaining oil in the pot, add rice ingredients and toast for 3 minutes. Add 3 cups of water, increase heat to high, bring to a boil, then return meatballs to the pot.

4: Reduce heat to low, cover the pot, and let cook for 20 minutes or until the liquid is absorbed, rice is tender, and meatballs are cooked through.