Mini Meatballs Recipe

An Iranian Twist on the Small Meatballs Recipe

A warm hello from my humble kitchen! I am delighted to invite you all into my culinary haven, where I share my delightful dishes and culinary stories with the food enthusiasts of amazecooking. There’s a comforting sense of community when we share and learn recipes, like passing on a legacy that binds us all in the universal language of food. Today, I am thrilled to bring you an internationally renowned delicacy, which I have infused with an Iranian twist. Presenting the Mini Meatballs Recipe – or as we call it in Iran, the Kofte Ghelgheli.

A Tasty Trip to Iran with the Little Meatballs Recipe

Mini meatballs are a staple in various cultures, typically made with beef or lamb. However, chicken or turkey could be used if you prefer. Our journey today takes us to Iran, where the Mini Meatballs recipe takes on the name Kofte Ghelgheli. This Persian variation incorporates a handful of distinct ingredients, creating a melody of flavors that’s sure to stimulate your senses and invite you to a culinary journey unlike any other.

The Irresistible Kofte Ghelgheli Recipe

This Mini Meatballs Recipe allows you to savor a cherished international delight through the lens of Iranian culinary arts. It encourages us to expand our palates and experiment with new and exciting flavors. So, put on your aprons, ignite your stoves, and let’s enjoy the delightful dance of flavors with the Kofte Ghelgheli!

Persian-Style Mini Meatballs Recipe

Taste the world on your plate with this Mini Meatballs Recipe from amazecooking! Embrace a delightful IranianTwist to a global favorite, the Kofte Ghelgheli.

Pin Recipe

Prep Time 30

Cook Time 30

Total Time 1

Course Main Course

Cuisine Iranian

Servings 4

Calories 249 kcal

Ingredients

Mini Meatballs ingredients

400 grams of ground beef or lamb
1 medium potato
1 medium onion
25 grams of fresh coriander
1 egg
1 teaspoon of salt
2 tablespoons of breadcrumbs
1/2 teaspoon of black pepper
1/2 teaspoon of coriander seeds powder
1/2 teaspoon of cumin powder
3 tablespoons of vegetable oil

Sauce ingredients

1 tablespoon of tomato paste
1 medium onion
25 grams of fresh parsley
1 teaspoon of salt
1/2 teaspoon of black pepper
1 teaspoon of turmeric
1 tablespoon of butter or oil

Instructions

Start by peeling and grating potatoes and onions. Make sure to squeeze out any extra water from the grated ingredients. Next, mix them with ground beef, salt, black pepper, coriander powder, and cumin powder in a bowl. Add finely chopped fresh coriander and an egg to the bowl. Mix these ingredients thoroughly until they're well blended. Sprinkle breadcrumbs gradually into the mixture, incorporating them carefully by hand.
Once your mixture is ready, roll it into meatballs about the size of a walnut. Place these shaped meatballs on a tray, then let them rest in the fridge for 30 minutes. This resting time allows the flavors to meld and makes the meatballs firm enough to handle.
As your meatballs are resting, seize this opportunity to prepare the sauce. Peel and finely chop an onion. Then, in a heated pan, sauté the onion with some butter or oil. Allow the onions to sauté for about three minutes, after which, you add tomato paste, turmeric, salt, and pepper. Continue sautéing for another 5 minutes before adding a cup of boiling water. Stir the ingredients well.
Now, finely chop some fresh parsley and add it to your sauce. Lower the heat and let it simmer until it thickens. Once your meatballs have had their rest, remove them from the fridge.
Heat a pan over medium heat and add some oil. Carefully place your meatballs in the pan, ensuring each meatball gets a nice and even sear on all sides. Gently place the browned meatballs into the pan with the sauce, covering the pan to allow the meatballs to cook thoroughly and the sauce to thicken completely.
Once the sauce is perfectly thick, your meatballs are ready. Pour the leftover sauce into a dish and serve the meatballs with the sauce. Enjoy this culinary masterpiece with some bread on the side.

Keyword Iranian Cuisine

Adapting the Recipe for Chicken: No Egg Needed

If you wish to prepare these delightful mini meatballs using chicken instead of beef or lamb, there’s a simple adjustment you can make. One of the fascinating aspects of chicken meat is its inherently stickier texture compared to beef or lamb. Because of this, when using chicken, there is no need to include an egg in your mixture. The chicken itself will provide enough binding to hold your meatballs together, ensuring they still have that perfect shape and structure we’re aiming for in this recipe. So, feel free to substitute according to your preference and enjoy this culinary delight with a twist!