Persian Meatballs (Koofteh Rizeh)
Ingredients
Meatballs
- 1 pound ground lamb
- 1 large onion, peeled and chopped fine
- 3 cloves garlic, grated
- 1 small bunch parsley, washed, dried, and chopped fine
- 1 small bunch cilantro, washed, dried, and chopped fine
- ¼ cup bulgur
- ½ cup red lentils, rinsed and drained
- 1 teaspoon turmeric
- 1 teaspoon sweet Hungarian paprika
- 1 teaspoon cumin, ground
- ¼ teaspoon cinnamon, ground
- 2 eggs, beaten
- 2 tablespoons Matzo meal or breadcrumbs
- coarse salt
- pepper
Sauce
- 2 tablespoons olive oil
- 1 tablespoon canola or other neutral oil
- 1 large onion, peeled, cut in half, then thinly sliced into half moons
- 3 large cloves garlic, chopped fine
- 1 teaspoon turmeric
- 2 tablespoons tomato paste
- 1 14-ounce can diced tomatoes
- 1 quart water
- salt
- pepper
Instructions
Prepare meatballs
- In small bowl, put bulgur and some coarse salt. Add ⅓ cup boiling water. Mix with fork. Let stand, covered, until water is absorbed.
- Bring pot of water to boil. Add a little bit of salt and the lentils. Reduce heat and simmer until soft, about 20 minutes. Drain in colander.
- Combine all ingredients in large bowl. Mix well with hands. Refrigerate for ½ hour or more.
- Shape into balls, about 1½ inches in diameter.
Prepare sauce
- In large pan, heat oil. When hot, add onions. Fry on low heat until onions start to color, about 8 minutes.
- Add garlic and turmeric. Fry another 2-3 minutes.
- Add tomato paste, salt, and pepper. Stir.
- Add chopped tomatoes and water. Bring to boil.
Combine
- Gently add meatballs. Reduce heat to medium. Partially cover. Cook for about 1¼.
Serve
- Serve with some combination of flatbread, rice, and yogurt.