Persian Meatballs with Dried Cherries
Persian Meatballs with Dried Cherries and Pistachios - Flavourful and tender meatballs crammed with chopped pistachios, coriander, dried cherries and hot spices.
INGREDIENT
1 lb ground lamb (or turkey See Note 1)
2 tablespoons chopped pistachios
1/4 cup chopped dry cherries
1/2 teaspoon celery seeds
1/2 teaspoon coriander
1/2 teaspoon cumin
1/2 teaspoon of fennel seeds
1/2 teaspoon salt
1/4 cup chopped cilantro
1/2 cup of breadcrumbs
1 egg
2 tablespoons of vegetable oil
1 shallot, diced
2 tablespoons of flour
1 1/2 cups chicken broth
INSTRUCTIONS
1.In a skillet over medium heat, roast the celery seeds, coriander, cumin and fennel seeds until fragrant, just a moment or two on top. Don't burn them, you only want to release their volatile oil . Grind during a spice grinder.
2.In a bowl, add lamb, roasted herbs and powder, pistachios, dried cherries, coriander, breadcrumbs and egg. Mix by hand until completely combined. Add more breadcrumbs if the mixture is just too wet. Use a 1 1/2 inch spoon or roll them into small balls, the dimensions of a ball . Set aside.
3.In a large skillet, add the vegetable oil and meatballs until brown on all sides. Remove from pan and keep warm.
4.Over medium heat, within the same skillet, saute the shallots until they're translucent. Add flour and cook for 1 minute, stirring to cook flour. Gradually add the chicken broth a touch at a time, stirring until well blended. Return the cooked meatballs to the skillet and switch them over to coat them well with the sauce. Cover with a lid and cook over low heat until hot. Season with salt if necessary. Serve with rice.
