Persian Meatballs - Koofteh

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.

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

• 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.

• 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.

• Step 5: Add the tomatoes and simmer for 5 minutes.
• Step 6: Add the vegetable broth and tomato paste. Stir well to combine.

• 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

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.