Colorful, glossy qelqeli meatballs

Name: Colorful, glossy qelqeli meatballs
Total time: 90 min
Yield: 3
Ingredients: 500 g Ground meat; 2 Onion; 2 tbsp Chickpea flour; 1 tbsp Tomato paste; 1 tbsp (optional) Pomegranate paste; 1 tbsp Sumac; 1 tsp Salt; 1 tsp Black pepper; 1 tsp Turmeric; 1 tsp Paprika; 1 tsp Onion powder; 1 tsp Garlic powder; 1 tsp Ground coriander; 2 tbsp Brewed saffron; 1 Oil; 1 Butter; 2 cups Boiling water; 50 g Plums; 20 g Barberries

Recipe by ♥آشپزی من♥ (@elham.soo) on Instagram · View original post

6.5/10 · PopularityBased on the original Instagram post’s likes and comments.

Small, glossy Persian meatballs (qelqeli): ground meat mixed with grated onion, chickpea flour and spices, rolled into balls, fried, then simmered in a tomato and pomegranate sauce and finished with butter-sautéed plums and barberries.

Health score 5.5/10
60 min
Serves 3
Easy
714 kcal

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Ingredients

Ground meat500 g
OnionGrated, juice squeezed out; one is also sliced for the sauce2
Chickpea flour2 tbsp
Pomegranate pasteOptional1 tbsp (optional)
Sumac1 tbsp
ButterFor sautéing the plums and barberries1
PlumsAdded near the end of cooking50 g
BarberriesAdded near the end of cooking20 g

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Tomato paste1 tbsp
SaltUsed in the meat mix and again in the sauce1 tsp
Black pepperUsed in the meat mix and again in the sauce1 tsp
TurmericUsed in the meat mix and again in the sauce1 tsp
Paprika1 tsp
Onion powder1 tsp
Garlic powder1 tsp
Ground coriander1 tsp
Brewed saffron2 tbsp
OilFor frying the meatballs1
Boiling water2 cups

Method

In a bowl, combine the ground meat, grated onion (with its juice squeezed out), salt, pepper, turmeric, paprika, ground coriander, onion powder, garlic powder, sumac and chickpea flour.
Knead well with your hands until the spices are fully absorbed into the meat.
Rest the mixture in the refrigerator for 30 minutes.
Take portions of the meat mixture and shape them into round balls with your hands; wet your hands so the meat does not stick and the balls are easier to form.
Fry the meatballs in oil; do not over-fry them, as that makes them tough.
In the same pan, sauté the sliced onion until it is slightly golden, soft and translucent.
Add turmeric, pepper and salt to the onion to make it more colorful and flavorful.
Add the tomato paste and pomegranate paste and sauté until the raw smell of the paste is gone and the color opens up.
Transfer the fried meatballs to the pan.
Add 2 cups of boiling water and let it cook until the liquid gradually reduces.
Half an hour before the end of cooking, sauté the plums and barberries in butter.
Pour the sautéed plums and barberries over the meatballs.

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Nutrition and health score per serving Estimated

5.5of 10

Moderate

Nutrients+2.53
Protein +1.23Plants +1.09Fiber +0.21
Sugar−0.32
Glycemic load −0.32
Fat, salt & calories−1.69
Saturated fat −1.25Sodium −0.43Energy density −0.01