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Persian-English meatballs

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Adjust Servings:
500 g of Turkey minced Or mixture of beef and pork, lamb
1 Onion a small
1.5 tsp. of Ground cinnamon
2 pinches of Nutmeg
1/8 tsp. of Ground cloves
2/3 tsp. of Salt Or more, to your taste
to taste Grounded black pepper
and/or ghee butter Extra Virgin olive oil
2 Onion
150 g of Celery root or 2 celery stalks
150 g of Parsnip
200 g of Carrot
1.5 tsp. of Turmeric powder
200 ml of Water
4 Bay leaf
1/4 tsp. of Chilli powder hot Or more, to your taste
800 g of Italian canned tomatos 2 cans of 400 ml

Persian-English meatballs

  • Dairy-Free
  • Gluten-Free
  • Serves 8
  • Medium



  • Sauce:



This recipe won me over with its simplicity yet richness of flavor and texture. Beautifully put:) I mean, there’s almost nothing to do (you still have to roll the meatballs and cut vegetables :)), but it turns out incredibly tasty, bright, flavorful, and beautiful.

You can use any meat for meatballs. I make them from turkey, beef, or a mixture of beef and pork. It turns out in different ways and is always very tasty. The recipe is called Persian-English because on the one hand we use oriental spices, and on the other – root vegetables, characteristic more for European cuisine.

You will need a large skillet/pot with a thick bottom and a lid for cooking.

You should try it!

Bon Appétit!

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For meatballs, we dice the onion very finely, mix it with the meat and spices, roll small balls with wet hands, arrange them on a plate and put them in the fridge for now.



Dice celery, onion, and parsnip into small cubes. Slice carrots into 0.8 cm thick slices.
In a pan, heat the oil, put the onion and sauté over low heat until soft for about 10 minutes. Add the celery and parsnip and sauté all together until it has a sweet aroma for another 10 minutes.
Add turmeric, stir the vegetables and fry them, stirring for 1 minute. Then add chili, stir and add the water right away. Then add the bay leaf, bring it to a boil and arrange the meatballs evenly so that they do not touch each other. The liquid should reach the middle of the meatballs. Spread the carrots on top. Cover tightly with a lid and simmer them over very low heat for about 1 hour. Do not stir.


While the meatballs are simmering, open the canned tomatoes, drain the juice (you can drink it or use it in another recipe) and dice the tomatoes into large cubes. Or, in season, you can use fresh tomatoes and dice them.
Open the lid of the pan with the meatballs, salt them and spread tomatoes on top. If the level of liquid has dropped below half of the meatballs, you can add a little tomato juice or water. Cover again and simmer for another 1 hour without stirring.
By the end of cooking, the sauce should be a little thicker. If it is still too watery, open the lid, add heat and let the excess moisture evaporate.
Serve with rice or buckwheat, garnish with coriander and lemon juice.
Bon Appétit!

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