Advieh-spiced Persian Meatballs is a traditional Iranian recipe for a fried lamb meatball with herbs, onion and garlic bound with egg and breadcrumbs and flavoured with advieh spice blend. The full recipe is presented here and I hope you enjoy this classic Iranian version of: Advieh-spiced Persian Meatballs.
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Ingredients:
500g lean minced lamb
2 tbsp olive oil, divided
½ red onion, finely chopped
4 garlic cloves, minced
1 tbsp fresh flat-leaf parsley, chopped
½ tbsp fresh mint, chopped
1 egg
1 tsp sea salt flakes
½ tsp freshly-ground black pepper
1 tsp ground sumac
1 tbsp Advieh spice powder (use Advieh Khoresh or general-purpose advieh blend)
30g Panko breadcrumbs
Method:
Pre-heat your oven to 180°C.
Add 1 tbsp of the olive oil to a non-stick frying pan and use to fry the onion and garlic over medium heat for about 5 minutes, or until softened. Remove with a slotted spoon, transfer to a plate and set aside.
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 nicely coloured all over. 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.
