Serbian Meatballs with Paprika Pilaf, Roasted Cauliflower and Sauce Ajvar

Steps

1. oven to 220°C. Line an oven tray with baking paper
2. Heat a drizzle of oil in a medium pot on medium heat. Cook onion for 2–3 minutes, until softened. Add smoked paprika and salt and cook a further 30 seconds. Stir in rice, water, lemon zest and bring to the boil. As soon as it boils, cover with a lid and reduce to lowest heat to cook for 12 minutes. Turn off heat and leave to steam, still covered, for a further 8 minutes. Do not lift lid during cooking. Fluff up grains with a fork and season with salt and pepper.
3. While pilaf cooks, prepare meatballs; combine all Serbian meatball ingredients (except for second measure breadcrumbs) in a medium bowl. Season with freshly ground black pepper. Use clean hands to combine well. Measure 2 tablespoons of mixture and roll into large balls (rubbing a little oil into your palms makes rolling easier). Place balls onto half of prepared tray.
4. On other half of prepared tray, toss cauliflower with olive oil and season with salt and pepper. Bake for 12 minutes then remove tray from oven and sprinkle remaining breadcrumbs over meatballs and turn cauliflower over. Return to oven for a further 5 minutes until meatballs are cooked through and cauliflower is tender and slightly golden.
5. Place a spoonful of pilaf onto each plate and top with a few meatballs. Serve roasted cauliflower and a dollop of ajvar on the side. Sprinkle over parsley and pecan nuts. Squeeze over lemon juice, if desired.