Persian Meatballs with Beef and Lamb

  • Persian Meatballs with Beef and Lamb
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 Beef and Lamb.


  • 1 pound Ground Beef
  • 1 pound Ground Lamb
  • 1 medium Onion, peel and finely chopped
  • 1 teaspoon Persian Spices Blend
  • 2 tablespoons Salt
  • Pepper to taste
  • 2 tablespoons Oil
  • 1 tablespoons Butter, melt in pan
  • ⅓ cup of Barberries, cleaned with stems removed
  • ⅓ cup of Walnuts, finely ground
  • ¼ teaspoon Saffron, dissolved in 1 tablespoon of hot water


  • Saute onions in 2 tablespoons of oil until golden brown.
  • In a large bowl, combine meat, barberries, spices, ground walnuts, sautéed onions, salt and pepper. Knead thoroughly and form into 2 inch meatballs.
  • Dissolve saffron in hot water and add to the melted butter.
  • Preheat oven to 45oF. Reduce heat to 400F, and place meatballs and 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. Turn the meatballs and baste with saffron twice.
  • Serve with rice dishes and/or wrap bread, fresh herbs (basil, mint, tarragon), scallions, and yogurt dishes.
  • Nooshe Jan!


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