Kofte Tabrizi Tabriz Style Meatballs Recipes

Steps:

• Preheat oven to 350 degrees F.
• Stir salt, lemon juice, turmeric, pepper, cloves, cinnamon, and saffron into the onion mush. Mix onions, peas and meat. After meat has absorbed the onion mixture, add one raw egg and mix until well combined.
• Form into 3 large meatballs. Make a hollow in the center of each meatball and add one hard boiled egg, 2 prunes and 1/3 of the nuts. Cover over the hollow so the filling is entirely surrounded by the meat mixture.
• Spray baking dish with non-stick cooking spray. Open package of onion soup mix and scatter across baking dish. Turn meatballs upside down and place in baking dish. Add enough water to go 2/3 of the way up the dish. Bake for 45 minutes.

Steps:

• Mix all the meatball ingredients together and roll into balls, 2-1/2 inches in diameter, firmly packed.
• Refrigerate them for 1 hour.
• To make the broth, heat the oil in a pan or soup kettle, add the onions and turmeric, and stir-fry over moderate heat until light brown, about 3 minutes.
• Add the tomatoes and salt and stir-fry for 2 minutes more.
• Add the water and bring to a boil.
• Moisten your hands with cold water.
• Take each herbed ball and roll it firmly; add the balls to the broth very carefully, one at a time, so that they do not not fall apart.
• The water should just cover the balls.
• Cover the pan and cook over moderately low heat, without stirring, for 45 minutes.
• Add the green peas and cook for 10 minutes more.
• The broth will reduce somewhat, the balls swell considerably due to the expansion of the rice.
• Serve warm-- with the meatballs in the broth.