Persian Meatballs (Koofteh)
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
4
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Calories
550 kcal
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Course
Main Course
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Cuisine
Persian
Persian Meatballs (Koofteh)
Description
Koofteh are made by blending ground lamb with finely chopped pistachios and dried cherries alongside ground warm spices including coriander, cumin, fennel seed, and celery seed. Breadcrumbs and egg bind the mixture, which is portioned into golf ball-sized meatballs. They are browned in olive oil for texture and color. The pan then prepares a sauce by sautéing diced shallot, cooking in flour, and gradually stirring in chicken stock to form a light gravy. Returning the meatballs to the pan, the dish cooks gently to heat through and infuse flavors. Fresh chopped cilantro adds brightness.
The meatballs have a distinctive flavor profile from the combination of spices and fruit, which balances the richness of the lamb. The texture includes crunch from pistachios and chewiness from cherries within the tender meat.
These meatballs suit serving over rice to soak up the flavorful sauce. They provide a savory and slightly sweet main dish that contrasts nicely with plain sides.
Whole spices can be toasted and ground fresh for more aroma. Ground beef, turkey, or chicken can be used as alternatives to lamb if preferred, though the flavor will differ.
Ingredients
- 1 lb ground lamb See Note 1, or beef
- 2 tbsp pistachio chopped
- 1/4 cup dried cherries chopped
- 1/2 tsp celery seed
- 1/2 tsp ground coriander
- 1/2 tsp cumin ground
- 1/2 tsp ground fennel seed
- 1/2 tsp salt
- 1/4 cup cilantro chopped, leaves
- 1/2 cup breadcrumbs
- 1 egg
- 2 tbsp olive oil
- 1 shallot diced, about 1/3 cup, large
- 2 tbsp flour
- 1 1/2 cups chicken stock
Instructions
- In a bowl add the lamb, pistachios, dried cherries, spices (See Note 1), salt, cilantro, breadcrumbs and egg. Mix together by hand until incorporated completely. Use a 1 1/2-inch scoop or roll into small balls, about the size of a golf ball. Makes between 18-20 meatballs. Set aside.
- In a large frying pan add the olive oil and brown the meatballs on all sides. Remove from pan and keep warm.
- Over medium heat in the same pan sauté the shallot until translucent. Add the flour and cook for a minute, stirring to cook the flour. Gradually add the chicken stock a little at a time, stirring to incorporate completely and thicken. Season with salt if needed.
- Add the cooked meatballs back to the pan and turn to coat all over with pan sauce. Cover with lid and cook on low for 2 minutes to heat meatballs through. Serve with rice.
Notes
- For more aromatic spices, toast whole coriander, cumin, fennel seeds, and celery seed briefly, then grind before mixing.
- Substitute ground beef, turkey, or chicken for lamb when desired, bearing in mind the flavor and fat content will change.
- Use a 1 1/2-inch scoop to ensure uniform meatball size for even cooking.
- Simmer meatballs gently covered in sauce to keep them moist and allow flavors to meld.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 550 kcal
% Daily Value*
| Calories | 550kcal | 28% |
| Carbohydrates | 24g | 8% |
| Protein | 26g | 52% |
| Fat | 38g | 58% |
| Saturated Fat | 14g | 70% |
| Trans Fat | 1g | 50% |
| Cholesterol | 126mg | 42% |
| Sodium | 605mg | 25% |
| Potassium | 472mg | 10% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 418IU | 8% |
| Vitamin C | 1mg | 1% |
| Calcium | 78mg | 8% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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