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    You are in: Home / Recipes / Easy Basturma Meatballs Recipe
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    Easy Basturma Meatballs

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    10 mins

    25 mins

    Cookgirl's Note:

    Adapted from the Best of Baghdad Cooking by Daisy Imy. Modified from a fried patty recipe to baked meatballs. If you don't like lamb, substitute beef, turkey, chicken or buffalo or use the lamb in combination. The basturma was served along with basic chelo, Barbari (A Persian Bread), Iranian Yogurt and Spinach Dip - Borani Esfanaaj and lightly steamed vegetables.

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    Units: US | Metric


    1. 1
      Preheat oven to 350 degrees.
    2. 2
      In a large mixing bowl stir together all the ingredients.
    3. 3
      To form the meatballs, use a greased 1 1/2" cookie scoop (grease it inside and out) and then with greased hands roll into meatballs.
    4. 4
      Transfer to a parchment lined baking sheet.
    5. 5
      Bake approximately 25 minutes or until no longer pink in the middle.
    6. 6
      Transfer the meatballs to a paper towel to soak up the grease then arrange them on a serving platter. Sprinkle with some dried parsley or garnish with fresh parsley if you have any.

    Ratings & Reviews:

    • on June 07, 2012


      SO yummy!! Love the blend of spices and the rosewater in it. As I had no ground lamb, I used beef. Really delicious, thanks for sharing this!
      Made for Visit Persia/Iran - N*A*M*E-Forum

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 14, 2012


      I liked the rose. Tasty different meatballs. I used regular ground beef, sea salt to taste, freshly ground cardamom, allspice in place of nutmeg as we do not consume intoxicants, fresh flat leaf parsley, Iranian rose water plus a little dried Damascus rose petals as well from our local Persian grocer, along with the rest of the ingredients. Served with Saffron buttered rice, a yogurt salad and a fresh salad, for a nice meal masha Allah (Praise be to God). Made for Summer 2012 NA*ME TAG! (June, July, August)

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on January 05, 2014


      I tried to find lamb (ground or not!) for the better part of a month and finally gave up and used beef. Given the difference in taste and texture between the two meats the recipe still came out delicious. I used dried culinary rose petals, the light floral essence made a lovely difference in this recipe and brought it far above ordinary. The spicing is excellent. Made for North Africa/Middle East forum's Winter Tag.

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Easy Basturma Meatballs

    Serving Size: 1 (455 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 71.5
    Calories from Fat 53
    Total Fat 5.9 g
    Saturated Fat 2.5 g
    Cholesterol 18.4 mg
    Sodium 15.0 mg
    Total Carbohydrate 0.0 g
    Dietary Fiber 0.0 g
    Sugars 0.0 g
    Protein 4.2 g

    The following items or measurements are not included:

    rose water

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