Persian Flavored Meatballs

Ask for local ground lamb at farmers markets in the area and stash these as an exotic treat in the freezer.

Makes about 24 meatballs

1 lb. ground beef or lamb
1 cup cooked basmati rice
1 large egg, lightly beaten
½ cup finely chopped fresh dill
¼ cup minced red onion
1 Tbsp. ground turmeric
2 tsp. kosher salt
1 tsp. ground cumin
1 tsp. ground coriander
½ tsp. ground black pepper
½ tsp. crushed saffron threads
¼ tsp. ground cinnamon
1 recipe Sweet & Sour Tomato Sauce
Plain yogurt, mint, and cilantro for garnish

Gently mix together all ingredients except sauce; refrigerate 30 minutes to combine flavors. With wet hands, portion walnut-size pieces and roll into balls. In a large skillet, heat a splash of high-temp oil until shimmering; working in batches, add meatballs and sear 5 minutes, then turn over and sear 5 minutes more. Bring Sweet & Sour Tomato Sauce to a boil; reduce heat, add meatballs, and simmer until meatballs are cooked through, about 20 minutes. Serve meatballs in sauce with garnishes.

Julie is passionate about delicious, healthy food. In her career as an acclaimed Cincinnati restaurateur/chef of Aioli and Nectar, she promoted seasonal and local sourcing before it became popular. She was honored to be invited to cook at The James Beard House with other esteemed Cincinnati chefs in 2014. She began Nectar Personal Chef to provide delicious, healthy food for customers in their homes.