Persian Meatballs (Koofteh)
These juicy Persian meatballs are made with a unique combination of crunchy pistachios, sweet dried cherries, and warm Middle Eastern spices.
- Prep time
- 10 min
- Cook time
- 20 min
- Yield
- 4 servings
- Difficulty
- HARD
Ingredients
- 1 lb ground lamb or beef ((See Note 1))
- 2 tbsp pistachios (chopped)
- 1/4 cup dried cherries (chopped)
- 1/2 tsp celery seed
- 1/2 tsp ground coriander
- 1/2 tsp ground cumin
- 1/2 tsp ground fennel seed
- 1/2 tsp salt
- 1/4 cup cilantro leaves (chopped)
- 1/2 cup breadcrumbs
- 1 egg
- 2 tbsp olive oil
- 1 large shallot (diced, about 1/3 cup)
- 2 tbsp flour
- 1+1/2 cup chicken stock
Instructions
- 1
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.
- 2
In a large frying pan add the olive oil and brown the meatballs on all sides. Remove from pan and keep warm.
- 3
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.
- 4
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.