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    Home >> Recipes >> Beef and Lamb Recipes

    Persian Meatballs - Koofteh

    Modified: Jul 23, 2025 · Published: Nov 22, 2022 by Analida · • Word count:1664 words. • About 9 minutes to read this article. • This post may contain affiliate links ·

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    These Persian meatballs or koofteh with saffron tomato sauce are packed with all kinds of fabulous flavors. These make a hearty meal when served the basmati rice.

    An overhead photo of Persian meatballs or koofteh in saffron tomato sauce with a bowl of rice.

    What are Persian koofteh?

    Warm spices are what give these meatballs their distinctive flavor. They can be easily adapted to an appetizer course by making them smaller as I have done. These are typically palm sized meatballs. I've adapted this recipe from its original form by substituting the cracker crumbs for garbanzo bean flour. I don't think there's any difference in the taste, what really matters in this recipe is the combination of spices. Persian cuisine is influenced by many of its neighboring regions such as Northern India, Pakistan, Syria, Turkey and Greece. Here are other popular Persian recipes to try. Persians are one of the many ethnic groups that make up Iran. They have their own cultural traits, language, and cuisine. Here are the ingredients below:

    • Ground beef: You can also substitute ground lamb or chicken also.
    • Shallots: These are milder and sweeter than onions with a hint of garlic.
    • Bulgur wheat: This is cracked wheat that has been partially cooked. You can make it with 1 part wheat and 1.5 parts boiling water. Cover after you add the water and let sit. Simple!
    • Garbanzo bean flour: This is a good binder for meatballs but you can substitute crush saltines or plain bread crumbs.
    • Kosher salt: This is the best salt for recipes. There are no additives like iodine, anti clumping agents, just pure salt.
    • Curry: This is really just a blend of spices and really flavorful. I make my own curry power.
    • Cracked pepper: I like to use tellicherry peppercorns. These are just the largest peppercorns of the crop and considered the best in the world.
    • Paprika: You can choose your favorite from smoked, hot to sweet.
    • Cinnamon: I like Vietnamese cinnamon as it is one of the best you can get.
    • Mint leaves: Get some from leaves from your garden or the produce section of your local grocery store.
    • Saffron: This goes into the tomato sauce and adds a sweet and floral flavor.
    • Allspice: This also goes into the sauce and is a type of pepper from Jamaica. This has warm flavors of nutmeg, cinnamon, star anise, cloves and black pepper.

    Why I love this recipe for Persian Koofteh

    This recipe is really easy to make and the flavor is like no other meatball you have ever tried. Honestly, if you've ever made meatballs, the process is the same. The only step that is different is the use of bulgur wheat in the meat mixture. Bulgur wheat is a cracked grain, is high in fiber and widely used in Middle Eastern cuisine. If you have never used it don't let it throw you. This grain is partially pre-cooked and cooks in about 5 minutes. You may have had bulgur wheat if you have ever had the very popular Middle Eastern salad know as tabouleh.

    Step by step photos to make Koofteh

    A photo showing the ingredients to make Persian koofteh and mixing bowl.
    • Step 1: Gather your ingredients and have them measured, chopped and ready to go: ground beef, shallots, bulgur wheat, garbanzo bean flour, egg, salt, curry, pepper, oregano, paprika, cinnamon, mint, garlic, onion, tomato, tomato paste, allspice and saffron.
    • Step 2: Place the ground beef in a large mixing bowl and add the shallots, bulgur wheat and mix thoroughly. The add the garbanzo bean flour and egg and mix. The add the spices, salt and mint to the meat and mix until well combined.
    A photo of Persian koofteh in a pan cooking and a photo of onions cooking.
    • Step 3: Scoop the meat into about 1-2 inch balls and set aside. I like to use a cookie scoop. After all the meatballs have been formed, place them in a large skillet and fry them in oil on medium heat until the are nicely browned on all sides. Set aside and clean the pan.
    • Step 4: Sauté the onion and garlic in oil on medium heat until translucent.
    A photo showing adding tomatoes and vegetable broth to make saffron sauce.
    • Step 5: Add the tomatoes and simmer for 5 minutes.
    • Step 6: Add the vegetable broth and tomato paste. Stir well to combine.
    A photo showing adding saffron and the koofteh to the sauce.
    • Step 7: Add the salt, allspice and saffron. Stir well to combine.
    • Step 8: Add the meatballs to the sauce and simmer for 20 minutes or until the sauce thickens.

    Tips for making great meatballs

    • 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 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.
    • Taste test the meatballs. Make a small patty, fry it then taste. Adjust the seasoning as needed.

    Frequently Asked Questions

    How long can I store the koofteh and sauce in the refrigerator?

    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.

    Can I freeze the meatballs?

    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.

    Can I make the meatballs ahead of time? 

    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.

    Other exotic meat dishes to try

    • Kofta kari: Indian style lamb meatballs in a spicy curry sauce.
    • North African Lamb Meatballs: You will love these and they are served in a sweet and savory tomato sauce with apricots.
    • Bulgogi beef: Korean BBQ style beef in a sweet garlic sauce.
    • Bo Sot Vang: Vietnamese style beef stew with a really unusual red wine and star anise sauce flavored broth.
    • Thai style beef salad: Tender and thin strips of flank steak on a bed of greens with a peanut lime dressing.

    📖 Recipe

    A photo of Persian meatballs on a plate with rice and a fork.

    Persian Meatballs - Koofteh

    Analida Braeger
    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.
    Print Recipe Rate this Recipe
    Prep Time 20 minutes mins
    Cook Time 40 minutes mins
    Total Time 1 hour hr
    Course Main dish
    Cuisine Persian
    Servings 6 servings
    Calories 309 kcal

    Ingredients
      

    Meatballs

    • 1 ¼ lbs ground beef lean
    • 2 shallots minced
    • ¼ cup bulgur wheat cooked
    • 2 tablespoon garbanzo bean flour
    • 1 egg beaten
    • 1 teaspoon Kosher salt
    • ½ teaspoon curry
    • ¼ teaspoon cracked pepper
    • 1 teaspoon oregano dried
    • ½ teaspoon paprika
    • ¼ teaspoon cinnamon
    • 6 mint leaves chopped
    • 3 tablespoon vegetable oil for frying meatballs

    Saffron Tomato Sauce

    • 2 teaspoon vegetable oil
    • 2 cloves garlic minced
    • 1 onion medium, diced
    • 1 14.5 oz can petite diced tomatoes drained
    • 1 cup vegetable broth
    • 2 teaspoon tomato paste
    • ¼ teaspoon allspice
    • ½ teaspoon Kosher salt
    • 6 threads saffron
    (Keep screen awake)

    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:
    • 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.
    Frequently Asked Questions:
    How long can I store the koofteh and sauce in the refrigerator?
    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.
    Can I freeze the meatballs?
    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.
    Can I make the meatballs ahead of time? 
    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.
     

    Nutrition

    Calories: 309kcalCarbohydrates: 12gProtein: 20gFat: 20gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 9gTrans Fat: 1gCholesterol: 94mgSodium: 689mgPotassium: 457mgFiber: 2gSugar: 2gVitamin A: 275IUVitamin C: 4mgCalcium: 48mgIron: 3mg
    Keyword bulgur wheat, meatballs, Persian cuisine, saffron sauce
    Tried this recipe?Let us know how it was!

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    Analida profile pictureI’ve been researching and recreating ethnic recipes for over 20 years. My passion is sharing easy, affordable, and mostly healthy dishes made with fresh ingredients—always sprinkled with a touch of culture and food history...Read more-->

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