Directions:
Add the ground lamb, chopped pistachios, dried cherries, celery seed, coriander, cumin, fennel, salt, cilantro, breadcrumbs, and egg to a large mixing bowl.
Gently mix everything together by hand until the ingredients are evenly incorporated. Avoid overmixing so the meatballs remain tender.
Using a scoop or your hands, shape the mixture into small golf-ball-sized meatballs. You should have approximately 18–20 meatballs.
Heat the olive oil in a large frying pan over medium heat.
Add the meatballs in batches and brown them on all sides, cooking until they are cooked through. Transfer the browned meatballs to a plate and keep warm.
Using the same pan and the flavorful meat drippings, add the diced shallot. Sauté over medium heat until translucent.
Sprinkle the flour over the shallot and stir continuously for about 1 minute to cook the flour.
Gradually pour in the chicken stock a little at a time, stirring constantly so the sauce becomes smooth and thick.
Taste the sauce and add a little additional salt if needed.
Return the cooked meatballs to the pan and gently turn them so they become coated in the savory sauce.
Cover the pan and cook over low heat for about 2 minutes, allowing the meatballs to warm through and absorb some of the sauce.
Serve the Persian meatballs immediately with fragrant rice, saffron rice, or warm flatbread.
Prep Time: 10 minutes | Cooking Time: 20 minutes | Total Time: 30 minutes
Kcal: 550 kcal | Servings: 4 servings
