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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.