Lamb Meatballs With Thyme-Scented Rice Pilaf

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The meatballs:

1 pound lean ground lamb 1 small yellow onion, minced (about 1/2 cup)

1 teaspoon minced garlic

1/4 cup currants

1/2 cup panko breadcrumbs

1 large egg

2 teaspoons minced fresh oregano or 3/4 teaspoon dried

1 teaspoon stone-ground mustard

2 teaspoon capers, rinsed and chopped

1 tablespoon Marsala (optional)

Kosher salt and pepper to taste

Olive oil as needed

The rice:

1 cup finely chopped onion

2 tablespoons olive oil

1 tablespoon unsalted butter

2 cups long-grain rice

1/4 cup dry, unoaked white wine (optional)

4-5 tablespoons tomato paste

2 3/4 cups water

2 teaspoons kosher salt or to taste

1/4 teaspoon pepper or to taste

2 small thyme sprigs

2 tablespoons pitted and chopped green olives (optional)

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