Koofteh Tabrizi - Persian Meatballs

Welcome to the wonderful world of Koofteh Tabrizi! If you've ever dreamt of crafting giant, tender, and incredibly flavorful meatballs that don't crumble in the pot, you've come to the right place. This isn't just any meatball recipe; Koofteh Tabrizi is a true culinary masterpiece from Tabriz, Iran. Unlike your everyday meatballs, these beauties are generously sized, packed with a wholesome mix of rice, split peas, fresh herbs, and often a delightful surprise of dried fruits and nuts hidden inside.
We know the fear: spending time on a recipe only for your precious meatballs to fall apart. But fear not! Our definitive guide to Koofteh Tabrizi recipes will walk you through every step, ensuring your meatballs stay perfectly intact and emerge from their tangy tomato sauce as magnificent, tender spheres of deliciousness. Get ready to impress your family and friends with a truly authentic and satisfying meal that’s both hearty and, with a few smart choices, can be a great addition to your collection of healthy recipes for weight loss or simply wholesome, home-cooked dishes. Let's get cooking!

Ingredients

• For the Meatball Base:
• 1 lb (450g) lean ground beef (85/15 or 90/10 recommended, or a mix of beef and lamb)
• ½ cup (100g) long-grain or medium-grain rice, par-cooked (about half done)
• ⅓ cup (65g) yellow split peas (dal), par-cooked (tender but still firm)
• 1 large onion, grated and excess liquid squeezed out
• ½ cup chopped fresh parsley
• ½ cup chopped fresh cilantro
• ¼ cup chopped fresh mint (optional, or a mix with tarragon)
• 1 tablespoon turmeric powder
• 1 teaspoon black pepper
• 1 teaspoon salt (or to taste)
• For the Stuffing:
• ¼ cup dried prunes or plums, chopped (or a mix of barberries and raisins for tang)
• ¼ cup walnuts, roughly chopped
• ½ cup fried onions (or caramelized onions, see prep steps)
• For the Tangy Tomato Sauce:
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 2 tablespoons olive oil
• 3 tablespoons tomato paste
• 1 (15-ounce) can crushed tomatoes or passata
• 4-5 cups water or vegetable/beef broth
• 1 tablespoon pomegranate molasses (optional, for extra tang)
• 1 teaspoon salt (or to taste)
• ½ teaspoon black pepper (or to taste)
• To Serve (Optional):
• Fresh herbs (parsley, mint, radishes, scallions) for sabzi khordan
• Lavash, pita, or naan bread, or fluffy basmati rice
• Yogurt or labneh
• Salad Shirazi

Directions

1. Prep Steps (Before You Start):
2. Par-cook Rice and Split Peas: Rinse rice and split peas separately. Cook each in lightly salted water until they are tender but still have a slight bite (al dente) – about half cooked. This usually takes 7-10 minutes for rice and 15-20 minutes for split peas. Drain well and let cool completely.
3. Prepare Onions: Grate one large onion for the meatball mixture and squeeze out as much liquid as possible using a cheesecloth or paper towel. Finely chop the second onion for the sauce. For the stuffing, you'll need ½ cup of fried onions – either fry them until golden brown and soft, or use store-bought crispy fried onions.
4. Chop Herbs: Finely chop all fresh herbs for both the meatball mixture and for serving.
5. Prepare Stuffing Components: Chop dried fruits and walnuts as directed.
6. Equipment Checklist:
   1. Large heavy pot or Dutch oven with a lid
   2. Large mixing bowl + small bowl for stuffing
   3. Fine grater or food processor for onions
   4. Slotted spoon, ladle
7. Make the Meatball Mixture
   1. In your large mixing bowl, combine the cooled, par-cooked rice, cooled, par-cooked split peas, grated and squeezed onion, all chopped fresh herbs (parsley, cilantro, optional mint/tarragon), turmeric, black pepper, and salt. Mix these ingredients thoroughly.
   2. Add the ground meat to the vegetable and grain mixture. Now, here's a golden rule for koofteh that don't fall apart: knead the mixture vigorously with your hands for at least 5-7 minutes. You want it to become sticky, cohesive, and almost pasty, like a dough. This develops the protein and helps bind everything together.
   3. Once kneaded, cover the bowl and rest/chill the mixture in the refrigerator for at least 30 minutes. This allows the flavors to meld and the mixture to firm up, making it easier to shape.
8. Prepare the Stuffing
   1. In a small bowl, gently mix together the chopped prunes (or other dried fruits), chopped walnuts, and fried onions.
   2. Keep this mixture handy; you'll use about 1-2 tablespoons per meatball.
9. Shape the Giant Stuffed Meatballs
   1. Divide the rested meat mixture into 6-8 equal portions (each about the size of a tennis ball or a large orange).
   2. Take one portion and flatten it into a thick disc in the palm of your hand. Place 1-2 tablespoons of the stuffing mixture in the center.
   3. Carefully gather the edges of the meat mixture around the stuffing, sealing it completely. Gently roll the ball between your palms, smoothing out any cracks or seams. The surface should be slightly tacky but not wet. Take your time to ensure a tight, crack-free seal.
   4. Repeat with the remaining portions until all koofteh are shaped. If you're new to this, you can make slightly smaller balls for easier handling, just keep an eye on the simmer time later.
10. Build the Tomato Sauce
    1. In your large heavy pot or Dutch oven, heat the olive oil over medium heat. Add the finely chopped onion and sauté until softened and translucent, about 5-7 minutes.
    2. Add the minced garlic and turmeric, cooking for another minute until fragrant.
    3. Stir in the tomato paste. Cook and stir the tomato paste for 2-3 minutes, letting it darken slightly. This step is crucial for developing a rich, sweet tomato flavor.
    4. Pour in the crushed tomatoes or passata and the water/broth. Season with salt and pepper. Bring the sauce to a gentle simmer.
    5. The sauce level is important: it should be deep enough to come at least halfway up the sides of your meatballs, ideally almost covering them.
11. Simmer the Koofteh
    1. Once the sauce is at a gentle simmer, carefully and gently lower the shaped meatballs into the hot sauce. Arrange them in a single layer if possible, ensuring they are not too crowded.
    2. Bring the sauce back to a very gentle simmer. Cover the pot (or partially cover to allow some steam to escape) and let the koofteh cook for approximately 1 hour to 1 hour 15 minutes.
12. Crucial Tip:DO NOT STIR the pot during the first 30-45 minutes of simmering. This is another golden rule to prevent koofteh from falling apart. Instead, if you need to move the sauce, gently tilt the pot. The gentle, consistent heat allows the meatballs to firm up.
    1. After about 45 minutes, you can gently rotate the meatballs with a slotted spoon to ensure even cooking, but still avoid vigorous stirring. The outside should look set and slightly firm.
13. Check Doneness & Finish the Sauce
    1. The koofteh are done when they feel firm but springy to the touch. If you have a meat thermometer, the internal temperature should reach 160°F (71°C). The sauce will have thickened slightly.
    2. Taste the sauce and adjust seasoning as needed. If using, stir in the pomegranate molasses or a squeeze of fresh lemon juice at this stage for a final touch of tang.
    3. Remove from heat and let rest for a few minutes before serving.