5.0 from 36 votes
Persian Meatballs (Koofteh)
These juicy Persian meatballs are made with a unique combination of crunchy pistachios, sweet dried cherries, and warm Middle Eastern spices.
Prep Time
10 mins
Cook Time
10 mins
Total Time
30 mins
Servings: 4
Calories: 550 kcal
Course:
Main Course
Cuisine:
Persian
Ingredients
- 1 lb ground lamb or beef (See Note 1)
- 2 tbsp pistachios chopped
- 1/4 cup dried cherries chopped
- 1/2 tsp celery seed
- 1/2 tsp ground coriander
- 1/2 tsp ground cumin
- 1/2 tsp ground fennel seed
- 1/2 tsp salt
- 1/4 cup cilantro leaves chopped
- 1/2 cup breadcrumbs
- 1 egg
- 2 tbsp olive oil
- 1 large shallot diced, about 1/3 cup
- 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.
Cup of Yum
Notes
- If you like to use whole spices: Use the 1/2 tsp celery seed, 1 teaspoon each of coriander, cumin and fennel seed. In a skillet over medium heat, toast the celery seed, coriander, cumin and fennel seeds until aromatic, just a minute or two tops. Don’t burn them, you just want to release their essential oils. Grind in a spice grinder.
- If you like to use whole spices: Use the 1/2 tsp celery seed, 1 teaspoon each of coriander, cumin and fennel seed. In a skillet over medium heat, toast the celery seed, coriander, cumin and fennel seeds until aromatic, just a minute or two tops. Don’t burn them, you just want to release their essential oils. Grind in a spice grinder.
- Ground beef, turkey or chicken can be substituted for the ground lamb if that is not to your liking, but I highly recommend you try it.
Nutrition Information
Calories
550kcal
(28%)
Carbohydrates
24g
(8%)
Protein
26g
(52%)
Fat
38g
(58%)
Saturated Fat
14g
(70%)
Trans Fat
1g
Cholesterol
126mg
(42%)
Sodium
605mg
(25%)
Potassium
472mg
(13%)
Fiber
2g
(8%)
Sugar
7g
(14%)
Vitamin A
418IU
(8%)
Vitamin C
1mg
(1%)
Calcium
78mg
(8%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 550
% 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.