Persian Meatballs with Chicken and Turkey

  • Persian Meatballs with Chicken and Turkey
By Parvaneh Holloway
Parvaneh, Persian Dinner
Serves: Varies Cuisine: Persian

Here is a great new recipe by our good friend and lovely lady, Parvaneh Holloway. Here is the main course of her perfect Persian Dinner, Persian Meatballs with Chicken and Turkey!

Ingredients

  • 1 pound Ground Turkey
  • 10 ounces of Ground Chicken
  • ½ cup dried Onion
  • ½ cup Walnuts, finely ground
  • ¼ cup Parsley, stems removed, finely chopped
  • ¼ cup Cilantro, stems removed, finely chopped
  • ¼ cup Dill, stems removed, finely chopped
  • ¼ cup Barberries, cleaned, stems removed
  • 1 teaspoon Persian Spices Blend
  • 1 teaspoon Garlic Powder
  • Salt and Pepper to taste
  • 2 tablespoons Olive Oil
  • ¼ teaspoon Saffron, dissolved in 1 tablespoon of hot water
  • 2 tablespoons Butter, melt in pan

Preparation

  • In a large bowl, combine meat, onion, herbs, barberries, spices, salt and pepper. Knead thoroughly and form into 2 inch meatballs.
  • Place olive oil in a skillet. When the olive oil is hot add the meatballs, sauté over a medium heat until meatballs are browned but still tender. For oven baking, preheat oven to 425F. Place meatballs and olive oil in an oven-proof dish in the center of the oven and cook for 20 minutes or until meatballs are browned but still tender.
  • Dissolve saffron in hot water and add to the melted butter. Glaze meatballs twice. Once arranged on a platter, cover the meatballs with saffron butter and a sprinkle of sumac or lime juice.
  • Serve with rice dishes and/or wrap bread, fresh herbs (basil. mint, tarragon), scallions, and yogurt dishes.

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