Kofteh Tabrizi (Persian giant meat balls)
Kofteh Tabrizi (Persian giant meat balls)

Hello everybody, it is John, welcome to my recipe site. Today, I’m gonna show you how to prepare a special dish, kofteh tabrizi (persian giant meat balls). One of my favorites food recipes. This time, I am going to make it a little bit tasty. This will be really delicious.

Kofteh Tabrizi (Persian giant meat balls) is one of the most favored of current trending meals in the world. It’s appreciated by millions every day. It is simple, it is quick, it tastes yummy. Kofteh Tabrizi (Persian giant meat balls) is something that I’ve loved my whole life. They are fine and they look fantastic.

To get started with this particular recipe, we have to first prepare a few ingredients. You can cook kofteh tabrizi (persian giant meat balls) using 19 ingredients and 16 steps. Here is how you cook it.

The ingredients needed to make Kofteh Tabrizi (Persian giant meat balls):
  1. Prepare 400 g ground meat (half beef/ half lamb)
  2. Make ready 2 onions
  3. Take 200 g yellow split peas, cooked
  4. Prepare 70 g rice, cooked
  5. Prepare 50 g mixed fresh herbs: chives, mint, tarragon, parsley, coriander and savory or marzeh. Finely chopped
  6. Take 5-6 baby potatoes
  7. Get to taste Salt and pepper
  8. Take Ingredients for filling
  9. Prepare 1 cooked and peeled egg for each meat ball
  10. Prepare 1 prune for each meat ball
  11. Prepare 1/2 tsp barberries for each meat ball
  12. Get Some crushed walnuts
  13. Take 1 large onion, chopped and fried
  14. Take Ingredients for sauce
  15. Take 4 tbsp. tomato paste
  16. Get 1 large onion, finely chopped
  17. Make ready 1/2 tsp turmeric
  18. Get to taste Salt and pepper
  19. Prepare Oil
Instructions to make Kofteh Tabrizi (Persian giant meat balls):
  1. First prepare the sauce: heat the oil in a saucepan, add chopped onion and saute for 5 minutes. Add pinch of salt / pepper, turmeric and tomato paste. Stir for another 5 minutes. Set aside.
  2. Add pinch of salt / pepper, turmeric and tomato paste.
  3. Stir for another 5 minutes. Set aside.
  4. Grind meat (beef and lamb) 2-3 times by a meat grinder until paste like. Grind precooked rice and yellow split peas. Grate onions, squeeze out the juice. In a bowl with the meat mixture, add onion, rice, yellow split peas and herbs.
  5. Season with salt and pepper and mix well.
  6. Take a portion of the meat mixture (as big as a grapefruit) stuff it with one cooked and peeled egg, prune, barberries, walnuts and fried onion.
  7. Wrap and make a meat ball shape.
  8. Bring to boil, 1000 ml water and gently slip the stuffed kofteh one by one and potatoes. Add prepared sauce as well. Let it simmer for 45 minutes.
  9. Add prepared sauce as well. Let it simmer for 45 minutes.
  10. Once kofteh is ready, transfer it to a platter and serve it with fresh herbs, salad or pickled vegetables (torshi).
  15. Ingredients
  16. Ingerdients

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