Lamb Meatballs Persian Style Recipes
PERSIAN-INSPIRED MEATBALLS
Advieh, herbs, and pomegranate molasses give these lamb meatballs a Persian flair. Serve with flatbreads and yogurt or over a green salad. If you go the salad route, include some fresh herbs and pomegranate molasses to match the meatballs.
Provided by LauraF
Categories Meat and Poultry Recipes Lamb Ground
Time 58m
Yield 30
Number Of Ingredients 11
Steps:
- Combine lamb, bread crumbs, scallions, mint, advieh, dill, salt, and pepper in a large bowl. Add beaten eggs; knead by hand until smooth and sticky. Cover and refrigerate until flavors blend, at least 30 minutes.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Form the lamb mixture into 1-inch balls. Arrange on a rimmed baking sheet. Mist the tops with cooking spray.
- Broil in the preheated oven for 5 minutes. Rotate the baking sheet and broil for 3 minutes more. An instant-read thermometer inserted into the center should read at least 140 degrees F (60 degrees C).
- Brush the meatballs with pomegranate molasses as soon as they come out of the oven.
Nutrition Facts : Calories 60.2 calories, Carbohydrate 2.9 g, Cholesterol 27.6 mg, Fat 3.5 g, Fiber 0.1 g, Protein 4.5 g, SaturatedFat 1.4 g, Sodium 90.8 mg, Sugar 1.4 g
LAMB MEATBALLS - PERSIAN STYLE
Make and share this Lamb Meatballs - Persian Style recipe from Food.com.
Provided by LikeItLoveIt
Categories Lamb/Sheep
Time 25m
Yield 7 serving(s)
Number Of Ingredients 14
Steps:
- In a small bowl allow the bulgar to soak in the boiling water for 1/2 hour.
- Drain well.
- In a large bowl combine the meatball ingredients, including the drained bulgar, and mix very well.
- Form into 1 1/2 inch balls and place on a baking sheet.
- (Keep your hands damp with a little water to facilitate forming the meatballs).
- Bake 20 minutes in a pre-heated 3750F oven, or until just cooked through.
Nutrition Facts : Calories 451.9, Fat 25.4, SaturatedFat 5.8, Cholesterol 200.3, Sodium 281.2, Carbohydrate 7.2, Fiber 1.6, Sugar 1.1, Protein 47.6
PERSIAN-INFLUENCED MEATBALLS
A recipe I put together last night for dinner. I was running late prepping dinner but I knew I wanted something Middle Eastern/Persian meatballs were served with Persian-style plain basmati rice ('kateh'), pan grilled zucchini and broccoli, and cantaloupe and watermelon slices with orange blossom water sprinkle for dessert.
Provided by COOKGIRl
Categories Meat
Time 40m
Yield 18 meatballs
Number Of Ingredients 19
Steps:
- Preheat oven to 375 degrees.
- Combine all the meatball ingredients in a mixing bowl. Mix just until combine.
- Shape into about 18 meatballs and place on a parchment lined baking sheet.
- Bake for about 25 minutes or until brown.
- Transfer to a serving platter and serve with a bowl of plain yogurt. Drizzle about 1 tablespoon of the date molasses on top of the yogurt (do not stir the date molasses into the yogurt) and garnish with a few saffron threads and a light crumble of dried rose petals.
Nutrition Facts : Calories 78.9, Fat 4.6, SaturatedFat 1.6, Cholesterol 27.5, Sodium 89.7, Carbohydrate 3.8, Fiber 0.4, Sugar 1.4, Protein 5.5
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