PERSIAN-INSPIRED MEATBALLS
Advieh, herbs, and pomegranate molasses give these lamb meatballs a Persian flair. Serve with flatbreads and yogurt or over a green salad. If you go the salad route, include some fresh herbs and pomegranate molasses to match the meatballs.
Provided by LauraF
Categories Meat and Poultry Recipes Lamb Ground
Time 58m
Yield 30
Number Of Ingredients 11
Steps:
- Combine lamb, bread crumbs, scallions, mint, advieh, dill, salt, and pepper in a large bowl. Add beaten eggs; knead by hand until smooth and sticky. Cover and refrigerate until flavors blend, at least 30 minutes.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Form the lamb mixture into 1-inch balls. Arrange on a rimmed baking sheet. Mist the tops with cooking spray.
- Broil in the preheated oven for 5 minutes. Rotate the baking sheet and broil for 3 minutes more. An instant-read thermometer inserted into the center should read at least 140 degrees F (60 degrees C).
- Brush the meatballs with pomegranate molasses as soon as they come out of the oven.
Nutrition Facts : Calories 60.2 calories, Carbohydrate 2.9 g, Cholesterol 27.6 mg, Fat 3.5 g, Fiber 0.1 g, Protein 4.5 g, SaturatedFat 1.4 g, Sodium 90.8 mg, Sugar 1.4 g
KALLEH GONJESHKI (MEATBALLS AND POTATOES)
Kalleh gonjeshki is a comforting and nostalgic Iranian dish that, at its core, is a simple preparation of meatballs and potatoes simmered in a tomatoey sauce. Kalleh gonjeshki means "sparrow's head" in Persian, and the name is a reference to the size of the meatballs. Every family has its own version of this childhood favorite, and the dish hits the spot on cooler evenings. Don't replace the dried mint in the meatball mixture with fresh mint, as the dried mint contributes earthier notes and provides more flavor and fragrance. To cut down on time and pans, the meatballs are first baked in the oven, but you can also pan-fry them on the stovetop if you like. Kalleh gonjsheki is served with a side of bread, but you can also serve it alongside rice.
Provided by Naz Deravian
Categories meatballs
Time 50m
Yield 4 servings
Number Of Ingredients 16
Steps:
- Position a rack in the center of the oven, and heat the oven to 425 degrees. Line a sheet pan with parchment paper.
- Place the meat in a large bowl and spread it out, creating a flat surface, to ensure the spices are evenly distributed. Sprinkle the salt, dried mint (if using), pepper and turmeric evenly over the meat. Add the grated onion and garlic, and mix everything well with your clean hands. Set a small bowl of warm water next to you, and wet your palms a little so the meat doesn't stick to your hands. Roll the meat mixture into 1 1/2-inch balls (the size of a sparrow's head), about 1 tablespoon of meat mixture per meatball. (You should have around 25 to 30 meatballs.) Place the meatballs on the prepared sheet pan, drizzle with the olive oil and bake until cooked through and slightly browned on top, about 20 minutes.
- Meanwhile, make the sauce: In a medium sauté pan or pot with a lid, heat the oil over medium-high, add the onion and cook, stirring occasionally, until golden brown, about 10 minutes. Sprinkle the onion with a little salt, reduce the heat to medium and add the garlic and turmeric. Cook for about 2 minutes, until the garlic and turmeric are fragrant.
- Add the potatoes, season with salt and pepper, stir, and cook for 2 minutes just to take the raw edge off. Push the potatoes to the sides and make a little space in the middle of the pot. Add the tomato paste to the oil in the center, stirring to cook off its raw taste and deepen the color, and taking care not to burn it, about 1 minute. Mix the tomato paste with the potatoes, add 1 1/2 cups of water, stir and bring to a gentle boil. Add the meatballs, reduce heat to medium-low, cover and simmer for 15 minutes.
- Taste the sauce and a potato, and adjust seasonings to your liking. Add the cinnamon, gently stir, cover and cook for another 5 minutes, until all the flavors have melded. You can add more water if you'd like a slightly thinner sauce.
PERSIAN POMEGRANATE AND PISTACHIO MEATBALL
delicious , aromatic and tasty meal . comes from the heart of Iran , the taste that makes you fly !!!
Provided by magy-sh
Categories Meatballs
Time 27m
Yield 24 meatballs
Number Of Ingredients 24
Steps:
- To make the meatballs: Pulse all the ingredients, except the meat and egg, in a food processor until you have a grainy paste.
- Transfer to a large mixing bowl and add the meat and egg. Lightly knead with your hands for a few minutes (do not over mix).
- Cover and place in the refrigerator for 30 minutes and up to 24 hours.
- Preheat the oven to 500?F. Generously oil a wide, nonreactive baking dish (wide enough to fit 24 meatballs, about 12x14 inches) and set aside.
- Remove the paste from the refrigerator and shape into bite-sized balls (about 1 1/2 tablespoons each, you can use an ice cream scoop) and place the meatballs in the baking dish and brush well with oil. Bake in the oven for 10 minutes.
- Meanwhile, in a mixing bowl combine all the ingredients for the glaze. It is important that you taste the glaze and be sure that it has a good balance between sweet and sour-add more honey if the pomegranate molasses you have used is too sour.
- Reduce the oven to 400?F. Glaze the meatballs and bake for another 5 minutes to infuse them with the flavor of the pomegranate. Adjust seasoning to taste. If too sour add more honey; if too sweet add more pomegranate molasses. Keep warm in the oven until ready to serve.
- Place the meatballs with its sauce in deep serving dish and garnish.
Nutrition Facts : Calories 232.3, Fat 17.9, SaturatedFat 4.8, Cholesterol 35.4, Sodium 233.5, Carbohydrate 9.9, Fiber 1.8, Sugar 4.8, Protein 9.5
FESENJAN-INSPIRED POMEGRANATE MEATBALLS
Found online when I was looking specifically for Persian meatball recipes. I adapted this recipe in a few places and as is usually the case the very first thing I did was cut the recipe in half. Use all beef if you don't like lamb. I added the walnuts and once I did that I realized as I was adding new ingredients the recipe had morphed into an easier yet different version of fesenjan. From hannaford.com. The meatballs were served over basic Persian 'kateh' (boiled white basmati rice) and accompanied by a crisp salad with fresh seasonal ingredients.
Provided by COOKGIRl
Categories Meat
Time 40m
Yield 25-30 meatballs
Number Of Ingredients 18
Steps:
- *Note: I didn't have enough bulgur for this recipe and substitute cracked wheat and skipped the soaking (not necessary).
- Prepare meatballs. Place bulgur in a medium bowl and pour hot water on top. Let soak for 15 minutes.
- Meanwhile, in a large bowl, combine lamb, beef, onion, walnuts, spices black pepper, salt, egg, mint, and pomegranate molasses.
- Add bulgur to meat mixture and mix. I find it best to refrigerate the meatball mixture first for at least 30 minutes before forming.
- PREHEAT oven to 350 degrees F. Line a baking sheet with parchment paper.
- With slightly damp hands form mixture into meatballs*. I used an oiled cookie scoop to help me form the meatballs.
- Place meatballs on the parchment-lined baking sheet.
- Bake for 20-25 minutes.
- Drain on paper towel then transfer the meatballs to a serving platter. I garnished them with fresh mint and a light drizzle of pomegranate molasses. If desired, serve a bowl of plain yogurt on the side to accompany the meatballs.
- *Note: if serving this as an appetizer, use 1 tablespoon of the meat mixture to form each meatball.
Nutrition Facts : Calories 73.4, Fat 5.5, SaturatedFat 2.1, Cholesterol 23.6, Sodium 87.5, Carbohydrate 1.3, Fiber 0.4, Sugar 0.1, Protein 4.6
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