| Prep: 25 mins | Cook: 35 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 680 | 30g | 12g | 15g |
| sugars | fibre | protein | salt |
| 9g | 3g | 40g | 1.2g |
Why I Love Iranian Saffron Meatballs
One of the most captivating facets of international cuisine is the incredible diversity it offers. A favorite I continually come back to is the Iranian Saffron Meatballs. Despite hailing from Texas and finding my culinary roots firmly grounded in Tex-Mex flavors, this Middle Eastern specialty never fails to awaken my taste buds.
A Worldly Fusion
My early exposure to hearty Southern dishes significantly influenced my cooking style. Still, one can’t deny the exciting flavors and techniques found in international cuisine. A recipe like Saffron Meatballs is an opportunity to diversify at the dining table. With its rich beef or lamb base, aromatic ingredients like onion, garlic, and saffron, and the slight tang of lemon juice, it brings a novel culinary perspective.
Having been a substantial fan of Samin Nosrat, an Iranian-American chef who’s infused Persian flavors into global dishes, I found the encouragement to try recipes outside my norm. Her cookbook “Salt, Fat, Acid, Heat” taught me a lot about balancing flavors, something I embraced wholeheartedly while preparing these Saffron Meatballs.
The Magic of Saffron
And speaking of flavor balance, let’s talk about the heart and soul of this dish – Saffron. Saffron is not a spice I grew up using in Texas, but it’s one I’ve come to appreciate deeply. Its floral and slightly bitter aroma transform these meatballs, making them a luxurious treat. The image below captures the warm glow of Saffron Meatballs flawlessly – each serving is a vibrant heart-warming feast.
Beyond the incredible taste, Saffron is well known for its health benefits. It contains several plant-based compounds that act as antioxidants, including crocin, crocetin, safranal, and kaempferol. Eating a meal that not only tastes fantastic but is also good for you? Now, that’s the type of dish I can wholeheartedly endorse.
I sincerely hope you enjoy this saffron meatballs recipe as much as I do – for its bold flavors, inviting aroma, and the journey it invites your palate to embark on. So, grab your apron and let’s bring the taste of Iran into your kitchen!
What You’ll Need
- 2 lbs ground beef or lamb
- 2 large onions, finely chopped
- 2 cloves garlic, minced
- 1 cup breadcrumbs
- 2 eggs
- 1 teaspoon turmeric
- 1/2 teaspoon black pepper
- 1/2 teaspoon ground cinnamon
- Salt to taste
- 1 tablespoon vegetable oil
- 2 cups tomato sauce
- 1/2 teaspoon saffron threads, crushed and dissolved in 2 tablespoons hot water
- 1/4 cup fresh lemon juice
- 1/4 cup finely chopped fresh parsley
Method
Step One
Combine the ground beef or lamb, finely chopped onions, minced garlic, breadcrumbs, eggs, turmeric, black pepper, ground cinnamon, and salt in a large bowl. Mix well until everything is thoroughly combined.
Step Two
Form the mixture into meatballs about the size of a golf ball. Arrange these meatballs on a surface like a baking tray and set them aside.
Step Three
Meanwhile, heat a tablespoon of vegetable oil in a large skillet over medium heat.
Step Four
Once the oil is hot, add the meatballs, ensuring you do not overcrowd the skillet. Cook them until they’re browned on all sides. This should take about 5-7 minutes. After browning, remove the meatballs and set them aside.
Step Five
Using the same skillet, pour in the tomato sauce along with the dissolved saffron threads. Stir in the fresh lemon juice, and bring the whole sauce to a simmer.
Step Six
Return the meatballs to the skillet, cover and let them simmer in the sauce for about 20-30 minutes, or until the meatballs are fully cooked through.
Step Seven
Just before serving, sprinkle the meatballs and sauce with the finely chopped fresh parsley. Serve these Saffron Meatballs hot, with bread or rice.
