The city of Tabriz in Northern Iran is the origin of these aromatic meatballs that are mixed with peas, rice, herbs, and Persian advieh seasoning. The authentic balls are gigantic to allow a filling of egg, nuts, and dried fruits. Of course, their preparation takes a bit longer and is optional. For a weekday night, enjoy the meatballs in a smaller size without the filling.
1bunchparsley (any type)see notes [*2] for alternatives
Packaged Goods/Staples
1/3cupyellow split peassee notes [*3] for substitutes
1cupcooked rice (any type)
2tbsptomato pastesee notes [*4] for substitutes
salt
oil
Koofteh Tabrizi Culinary Spice Kit
Turmeric, cinnamon, cardamom, coriander, rose petals, black pepper, cumin, mintsee notes [*5] for alternatives
Advanced Option: Filling for Giant Ball
1egghard-boiled, cut into eight parts
4tbspchopped nuts of your choicewalnuts recommended
1/2cupdried fruits, chopped see notes [*6] for recommendations
Suggested Sides
flatbreade.g. lavash or naan
cooked rice
boiled potatoes
lettuce salad recommended with plenty of fresh herbs and radishes
sautéed spinach
Instructions
Cook the Split Peas [Can be done up to 3 days beforehand.}
Follow package instructions or:
In a small POT, add 2 cups of slightly salted water.
Add 1/3 cup yellow split peas [see notes [*3] for substitutes].
Cover. Bring to a boil.
Cook over low heat until soft (about 10-20 minutes).
Drain and let them cool.
Collect the Meatball Ingredients (Except the meat.)
1 egg
1 onion (any type), sliced
1 bunch parsley (any type)
or optional herbs (see notes)
cooked split peas (see above)
1 cup cooked rice (any type)
Blend the Meatball Ingredients (Except the meat.)
In a FOOD PROCESSOR or BLENDER, add
- all the ingredients from above (egg, onions, herbs, split peas, rice)
- salt to taste, and half of the Koofteh Tabrizi spices (about 2 tsp) [see notes for alternatives].
Blend until smooth. Don’t overdo it.
Add Ground Meat & Form Meatballs
In a large BOWL, add 1 lb ground meat.
Add the blended meatball ingredients, and mix well.
Form meatballs in the size of a golf ball or choose the following advanced option.
Advanced Option: Authentic Giant Meatballs
Mix nuts and dried fruits.
Form up to 8 meatballs in the size of a tennis ball instead of a golf ball.
Push your thumb in the center to form a hole.
Fill each meatball with 1/8 of the boiled egg and about 1 tbsp nuts & fruits mix.
Close the hole and round up the meatball.
Cook the Meatballs
In a large POT, heat 2 tbsp oil over medium heat.
Fry the remaining onions until they turn slightly brown.
Add tomato paste & 2 cups of water [*4], half of the Koofteh Tabrizi spices (about 2 tsp), and salt to taste.
Stir for about one minute.
Cover. Bring to a boil.
Add meatballs. Cover.
For small meatballs: Cook 30 minutes over low heat.Every 10-15 minutes, scoop sauce over the meatballs.
For large meatballs: Cook 60 minutes over low heat. Halfway, turn them carefully.Every 10-15 minutes, scoop sauce over the meatballs.
Serve
Serve meatballs with the sauce and your preferred sides.
Optionally, sprinkle nuts and dried fruits over the plated meal. (Recommended for the small meatballs.)
Video
Notes
[*1] Substitute beef with lamb, veal, pork, or chicken.[*2] Optionally, substitute some of the parsley with chives, cilantro, savory, tarragon.[*3] Substitute yellow split peas with red lentils.[*4] Substitute tomato paste and the water for the cooking with 2 cups tomato puree. Alternatively, substitute with 2 large fresh chopped tomatoes, and 1 cup of water. Add some water during cooking if necessary.[*5] Alternative spice blend, simplified, that should be covered by your spice rack, though it will not have the same rich aroma: 2 tbsp turmeric, 1 tbsp cinnamon, 1 tsp each of cardamom and coriander 1/2 tsp each of black pepper, cumin, and mint powder[*6] Recommended: barberries or cranberries. Variations: apricot, mango, prunes, raisins, or a mix.