Persian Meatballs in Saffron & Tomato Sauce (Slow Cooker)
I love the hands-on therapy of rolling meatballs. The mindless monotony of the task is great for unwinding and calming a hectic mind. The rice in the meatballs ensures they stay tender and soft.
Serves 4-6.
Ingredients 18
Meatballs
500 g minced lamb (ground lamb)
100 g white rice, boiled until just cooked
1 clove garlic, crushed
1 egg
1 onion, small, grated
1⁄2 bunch flat-leaf parsley, italian, leaves picked, finely chopped
1 1⁄2 tsp Persian spice mix
3 dried rosebuds, petals broken, optional
salt, to season
Sauce
100 ml olive oil, plus extra to serve
1 onion, finely chopped
10 saffron threads, crushed in ½ tablespoon water
2 tins chopped tomatoes, 400 g each
200 ml wine
To Serve
1 tbsp cumin seeds, toasted, roughly crushed
dried rose petals
75 g pistachio nuts, roughly chopped
125 g labne
flatbreads
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Method 5
To make the meatballs, combine all the meatball ingredients (, , , , grated , , , and rose bud petals, if using) in a large bowl and season generously.
Using your hands, roll the mix into meatballs. Aim to make them twice the size of a golf ball. Place on a baking tray or large, flat dish and refrigerate until ready to cook
To make the sauce, set the slow cooker to the sauté function. Add the and, once hot, add the and sauté until translucent and softened. Add the and liquid and cook for another minute. Add the and , then close the lid and cook on high for 4 hours.
Gently drop the meatballs into the sauce, then continue cooking, uncovered, on high for an additional 30–45 minutes. This will ensure the sauce thickens and reduces a little while the meatballs cook.
Top the meatballs with a drizzle of and the . Sprinkle over the dried rose petals and chopped . Serve with and flatbreads.
