Koofteh Persian Meatballs
A combination of zesty tomato sauce combined with sour lemon and barberries and a slightly spicy kick gives these meatballs an irresistibly unique flavor that will keep you wanting more.
Koofteh Persian Meatballs
A combination of zesty tomato sauce combined with sour lemon and barberries and a slightly spicy kick gives these meatballs an irresistibly unique flavor that will keep you wanting more.
Servings
4-6people
Servings
4-6people
Ingredients
Instructions
  1. Finely chop the onions in a food processor and set aside.
  2. In a large bowl, mix the ground beef, onion, cilantro, turmeric, 1 teaspoon salt, sumac, coriander seeds, and cayenne pepper.
  3. Wearing gloves, form the ground beef into small 1-inch cocktail size meatballs and set aside on a plate until all the meatballs are formed.
  4. Heat olive oil in large sauté pan over medium heat. Add meatballs in batches if the pan isn’t large enough. Do not overcrowd the pan. Brown meatballs on all sides.
  5. While meatballs are cooking, evenly sprinkle remaining 1 teaspoon turmeric and 1/2 teaspoon lemon pepper over meat.
  6. Pour the lime juice over meatballs, reduce heat to medium-low and simmer for 10 minutes.
  7. Pour the tomato sauce over meatballs and add cherry tomatoes, distributing them evenly in the pan.
  8. Sprinkle sauce with remaining 1 teaspoon salt, 1 teaspoon dried dill, remaining 1/2 teaspoon lemon pepper, and a light sprinkle of turmeric.
  9. Evenly sprinkle barberries over the sauce. Reduce heat to low. Cover and let simmer for 10 minutes.
  10. Transfer the meatballs and sauce to a large serving bowl. Serve hot with basmati rice and a salad.
Recipe Notes

Recipe Notes:

  • Be generous with the turmeric. There is no such thing as too much turmeric in this dish.
  • My Koofteh is a traditional Persian Meatballs dish with a French influence.
  • Lemon pepper is a flavor I use in my recipes often. That’s what sets my Koofteh apart from other traditional recipes.
  • Using 80/20 beef keeps the meatballs tender. Using leaner beef gives the dish a much drier texture and taste.

Recipe by Ameneh Gounilli for www.culinarybutterfly.com

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