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.