Persian Meatballs - Koofteh
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0.0
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Unrated
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Prep Time
20 mins
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Cook Time
20 mins
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Total Time
1 hr
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Servings
6 servings
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Calories
309 kcal
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Course
Main Course
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Cuisine
Persian
Persian Meatballs - Koofteh
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This recipe for Persian style meatballs (koofteh) with saffron tomato sauce is very flavorful. Multiple spices, and the use of saffron in the sauce make this a delectable feast for the palate.
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Ingredients
Meatballs
- 1 ¼ lbs ground beef lean
- 2 shallots minced
- ¼ cup bulgur wheat cooked
- 2 Tbsp garbanzo bean flour
- 1 egg beaten
- 1 tsp kosher salt
- ½ tsp curry
- ¼ tsp cracked pepper
- 1 tsp oregano dried
- ½ tsp paprika
- ¼ tsp cinnamon
- 6 mint leaves chopped
- 3 Tbsp vegetable oil for frying meatballs
Saffron Tomato Sauce
- 2 tsp vegetable oil
- 2 cloves garlic minced
- 1 onion medium, diced
- 1 .5 oz can petite diced tomatoes drained
- 1 cup vegetable broth
- 2 tsp tomato paste
- ¼ tsp allspice
- ½ tsp kosher salt
- 6 threads saffron
Instructions
To make the meatballs
- Cook bulgur wheat according to package instructions.
- Place meat in a large bowl. Add shallots and bulgur wheat and mix thoroughly.
- Next mix in the garbanzo bean flour, and the egg until well combined
- In a small bowl, mix together salt, curry, pepper, oregano, paprika and cinnamon
- Add the spice mixture to the meat and combine well. finally mix in the mint leaves.
- Using a 1" cookie scoop make meatballs and set aside.
- Heat oil in a large non stick skillet and fry the meatballs until brown on all sides.
- Remove them from the pan and set aside.
To make the sauce
- Heat oil on medium in a non stick skillet and sauté onions and garlic until translucent.
- Add the tomatoes and simmer for about 5 minutes.
- Add the vegetable broth, and the tomato paste. Stir well.
- Sprinkle in the salt, allspice, saffron, and stir.
- Add the meatballs and simmer for about 20 minutes, or until the sauce thickens.
- Serve over rice and garnish with parsley if desired.
Notes
- Ground beef: You can also substitute ground lamb, ground chicken or turkey.Garbanzo bean flour: You can substitute crushed saltines or plain bread crumbs.
- Tips for making great meatballs:
- Frequently Asked Questions:
- You can store in the refrigerator for up to 3-4 days in an airtight container. Be sure to completely cool to room temperature before refrigerating.
- Yes, these freeze quote well in the sauce. Be sure to completely cool before freezing. You should freeze in an airtight container for best results. These koofteh in sauce will keep nicely for 3-4 months frozen.
- Yes, you can make this a day ahead. Be sure to fully cook them to an internal temperature of 160°F. Cool them completely before storing the the refrigerator. Add them to the sauce and simmer to reheat and serve.
- Choosing the right meats and cooking time. Fatty meat like beef or lamb will give you soft and tender meatballs. If you choose chicken or turkey that are more lean so be sure not overcook them as they will get tough. You can also blend meats together for a great flavor. Cook the beef or lamb to 160°F and the poultry to 165°F.
- Keep them moist by using the egg binder and if it seems dry add a little water to the mixture. It should be moist and pliable and not fall apart when formed.
- Keep everything cold. The meat has fat in it and if it gets warm it will melt out. Keeping all the ingredients cold will help them hold the fat.
- Lightly pack and form them. If you over pack and work them too much they will be hard and tough.
Nutrition Information
Show Details
Calories
309kcal
(15%)
Carbohydrates
12g
(4%)
Protein
20g
(40%)
Fat
20g
(31%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
Monounsaturated Fat
9g
Trans Fat
1g
Cholesterol
94mg
(31%)
Sodium
689mg
(29%)
Potassium
457mg
(13%)
Fiber
2g
(8%)
Sugar
2g
(4%)
Vitamin A
275IU
(6%)
Vitamin C
4mg
(4%)
Calcium
48mg
(5%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 309 kcal
% Daily Value*
| Calories | 309kcal | 15% |
| Carbohydrates | 12g | 4% |
| Protein | 20g | 40% |
| Fat | 20g | 31% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 94mg | 31% |
| Sodium | 689mg | 29% |
| Potassium | 457mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 275IU | 6% |
| Vitamin C | 4mg | 4% |
| Calcium | 48mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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