Persian Meatballs with Dried Cherries and Pistachios
Persian Meatballs with Dried Cherries and Pistachios - Moist, flavorful meatballs packed with chopped pistachios, cilantro, dried cherries and warm spices.
In a skillet over medium heat, toast the celery seed, coriander, cumin and fennel seeds until aromatic, just a minute or two tops. Don’t burn them, you just want to release their essential oils. Grind in a spice grinder.
In a bowl add the lamb, spices, pistachios, dried cherries, cilantro, breadcrumbs and egg. Mix together by hand until incorporated completely. Use a 1 1/2-inch scoop or roll into small balls, about the size of a golf ball. Makes between 18-20 meatballs. Set aside.
In a large frying pan add the olive oil and brown the meatballs on all sides. Remove from pan and keep warm.
Over medium heat in the same pan sauté the shallot until translucent. Add the flour and cook for a minute, stirring to cook the flour. Gradually add the chicken stock a little at a time, stirring to incorporate completely and thicken. Add the cooked meatballs back to the pan and turn to coat all over with pan sauce. Cover with lid and cook on low for 2 minutes to heat meatballs through. Season with salt if needed. Serve with rice.
Notes
Ground beef, turkey or chicken can be substituted for the ground lamb if that is not to your liking, but I highly recommend you try it.