Spiced Persian Meatballs

Serves: 4

Kitchen-to-Table:

45 minutes

Heat Rating:

Sultry

Dietary:
Good Using:

Lamb

Ingredients

454g minced lamb

2 tablespoons of olive oil

4 cloves garlic, crushed

1 small red onion (or half of a large one), finely chopped

1 egg

1 teaspoon Sumac

1 tablespoon Advieh

1 - 2 teaspoons chopped mint

1 tablespoon chopped parsley

Half a teaspoon cracked black pepper

1 teaspoon salt

50g crispy white breadcrumbs (preferably Panko) or you can bake breadcrumbs until dry in the oven for about 5 minutes, taking care not to burn them!

 

Method

Preheat the oven to 190 C / Gas mark 5.

Heat half the olive oil in a frying pan and cook the onion and garlic until softened, then allow to cool.

Beat the egg in a large bowl then add all the remaining ingredients together with the onion & garlic mixture and mix well.

Shape the mixture into balls, to be approximately the size of golf-balls.

Heat the rest of the olive oil in the frying pan, then add the meatballs and brown them all over for a couple of minutes – you may need to do this in batches.

Transfer them to an ovenproof dish and place in the oven.

Cook them for 10 to 15 minutes until they are cooked through.

Serve them with your choice of couscous and/or flatbreads with salad and tzatziki.

They can be garnished with additional chopped parsley and chopped mint, a small handful of pomegranate seeds and crumbled feta cheese.

 

 

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