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

Persian Meatballs - Koofteh

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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Course: Main dish
Cuisine: Persian
Keyword: bulgur wheat, meatballs, Persian cuisine, saffron sauce
Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 6 servings
Calories: 309kcal
Author: Analida Braeger

Ingredients

Meatballs

Saffron Tomato Sauce

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: 309kcal | Carbohydrates: 12g | Protein: 20g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 689mg | Potassium: 457mg | Fiber: 2g | Sugar: 2g | Vitamin A: 275IU | Vitamin C: 4mg | Calcium: 48mg | Iron: 3mg