Meatballs with Saffron Rice
Do you like meatballs? I like meatballs. These particular ones are of Persian cuisine; browned then simmered in a saffron tomato sauce; served over saffron rice. These meatballs do not contain egg or breadcrumbs, so they are a little denser, but still tender.
Ingredients
- 1 lb ground beef
- 1/2 medium onion grated
- 2 tsp ground saffron dissolved in 1/2 cup warm water
- 2 tsp turmeric
- 2 tsp black pepper
- 2 tbsp vegetable oil
- 4 tbsp tomato sauce
- 3 tbsp parsley chopped for garnish
Instructions
- Dissolve 2 tsp of ground saffron in a 1/2 cup of warm water.
- Add half of the saffron liquid to the ground been, grated onion, turmeric, salt, and pepper.
- Mix thoroughly.
- To get perfectly even sized Meatballs, I use a small cookie dropper. Once the meatball mix is portioned out, roll them into balls. You should yield 2 dozen meatballs.
- Heat up cooking oil in a large skillet over medium heat. Brown the meatballs for 5 minutes.
- Pour in the rest of the saffron water. Cover and simmer on low heat for 10 minutes.
- Stir in the tomato sauce. Turn the heat to medium high and simmer for 5 minutes, letting the sauce thicken.
- Serve over saffron rice. Garnish with chopped parsley.
