Persian Meatballs (Koofteh)
Koofteh (Persian meatballs) are the epitome of Iranian comfort food! This recipe for lamb meatballs with dried cherries and pistachios is a must-make!
In a bowl add the lamb, pistachios, dried cherries, spices (See Note 1), salt, cilantro, breadcrumbs and egg. Mix together by hand until incorporated completely. Use a 1 1/2-inch scoop or roll into small balls, about the size of a golf ball. Makes between 18-20 meatballs. Set aside.
In a large frying pan add the olive oil and brown the meatballs on all sides. Remove from pan and keep warm.
Over medium heat in the same pan sauté the shallot until translucent. Add the flour and cook for a minute, stirring to cook the flour. Gradually add the chicken stock a little at a time, stirring to incorporate completely and thicken. Season with salt if needed.
Add the cooked meatballs back to the pan and turn to coat all over with pan sauce. Cover with lid and cook on low for 2 minutes to heat meatballs through. Serve with rice.
- If you like to use whole spices: Use the 1/2 tsp celery seed, 1 teaspoon each of coriander, cumin and fennel seed. In a skillet over medium heat, toast the celery seed, coriander, cumin and fennel seeds until aromatic, just a minute or two tops. Don’t burn them, you just want to release their essential oils. Grind in a spice grinder.
- Ground beef, turkey or chicken can be substituted for the ground lamb if that is not to your liking, but I highly recommend you try it.
Calories: 550kcal | Carbohydrates: 24g | Protein: 26g | Fat: 38g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 126mg | Sodium: 605mg | Potassium: 472mg | Fiber: 2g | Sugar: 7g | Vitamin A: 418IU | Vitamin C: 1mg | Calcium: 78mg | Iron: 4mg