Persian-Influenced Meatballs
- Ready In:
- 40mins
- Ingredients:
- 19
- Yields:
-
18 meatballs
ingredients
-
Meatballs
- 1 lb ground beef (can sub lamb or beef or lamb in combination)
- 1⁄4 cup rice meal (I used basmati rice that was ground to meal consistency in a spice mill)
- 1 egg, whisked
- 1 teaspoon dried rose petals, crumbled with your fingers
- 1⁄4 teaspoon ground cinnamon
- 1⁄8 teaspoon saffron thread, crumbled
- 2 tablespoons fresh cilantro (you can sub fresh mint if you hate cilantro)
- 2 tablespoons fresh Italian parsley
- 1⁄2 teaspoon salt
- 1⁄2 teaspoon cracked black pepper
- 2 tablespoons date molasses (aka dibs tamar)
- 2 tablespoons dried barberries
- 1⁄3 cup finely minced yellow onion
- 1 garlic clove, finely minced
- 2 tablespoons almonds, chopped (can sub pistachios or walnuts)
-
Garnish
- plain yogurt
- date molasses
- saffron thread
- dried rose petals
directions
- Preheat oven to 375 degrees.
- Combine all the meatball ingredients in a mixing bowl. Mix just until combine.
- Shape into about 18 meatballs and place on a parchment lined baking sheet.
- Bake for about 25 minutes or until brown.
- Transfer to a serving platter and serve with a bowl of plain yogurt. Drizzle about 1 tablespoon of the date molasses on top of the yogurt (do not stir the date molasses into the yogurt) and garnish with a few saffron threads and a light crumble of dried rose petals.
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RECIPE SUBMITTED BY
COOKGIRl
United States