Advieh-Spiced Persian Meatballs
- Details
Lamb is the perfect pairing for our version of the signature Persian spice blend, Advieh, and this easy meatball recipe will have a flavor feast on your table in no time. You can serve them on a bed of greens, over grains, as a sandwich or a wrap. Garnish with feta, mint, parsley, and pomegranate seeds and complement with a tangy sumac salad dressing or a mellow creamy tzatziki. Fabulous! Our version uses Panko bread crumbs as the binder, but for a gluten free option you could use lentils, quinoa, or gluten free bread crumbs.
Advieh-Spiced Persian Meatballs
Ingredients
- 1 pound lean ground lamb
- 2 tablespoons olive oil, divided
- ½ red onion, finely chopped
- 4 garlic cloves, minced
- 1 tablespoon chopped parsley
- ½ tablespoon chopped mint
- 1 egg
- 1 teaspoon black lava flake salt
- ½ teaspoon ground black pepper
- 1 teaspooon sumac
- 1 tablespoon ground Advieh
- ¼ cup Panko bread crumbs
Instructions
- Preheat oven to 375 degrees.
- In a small skillet, add one tablespoon olive oil and saute the onion and garlic over medium heat until softened, set aside.
- In a large bowl, whisk the egg, and then add the remaining ingredients along with the sautéed onion and garlic and mix well.
- Form the meat mixture into golf-ball sized meatballs.
- Pour 1 tablespoon of oil into a shallow Dutch oven or cast iron skillet and heat to medium. Add the meatballs and sear them, turning once, 1-2 minutes per side. Work in small batches until all the meatballs are seared. Then put all the meatballs back in the pan.
- Place the pan in the oven and cook 10-15 minutes until meatballs are cooked through.
2 Comments
Leave a Comment
Advieh Fig Preserves
Figs are such a versatile fruit, conjuring both exotic images of relief under shade trees in a desert oasis and the comfort of a fireside holiday treat. We’ve whipped up a spiced fig preserve that lives up to that reputation. Rich with …
10 Spice Vegetable Soup with Cashew Cream
The timing is perfect! As spring beckons and we are craving healthier fare, what better way to welcome the weather than with this spice-centric soup from one of our new favorite cookbooks, The Oh She Glows Cookbook: …
Caraway Red Ale Mustard
Mustard is easy to make, it just requires a little patience. If you let the mustard sit for a few days for the flavors to meld together, you will be rewarded with a fine, flavorful …
Berbere Ketchup
Folks just love their ketchup. Whether it’s for fries, hashbrowns or barbecues, there’s always a bottle in the refrigerator. Next time you find yourself in need of this essential condiment, use our simple recipe to …
Chole
Our July Cookbook Club selection is Chai, Chaat & Chutney: a street food tour through India, and we’ve been looking forward to it ever since we heard that author Chetna Makan was coming out with …
What type of bags do you use for spices? Thank you.
We use food-grade plastic bags for our spices, or you can order them in glass jars. (They should be stored in jars, not the plastic bags, though.)