published Apr 14, 2021, updated Oct 04, 2024 There’s a lot of debate around where the very first meatball recipe popped up, but many trails lead to ancient Persia — modern-day Iran. These Persian meatballs, known as koofteh, demonstrate the Persian tendency to bring together unique flavors and textures to create a one-of-a-kind, irresistible dish. This particular recipe is for Persian lamb meatballs. Lamb is a staple protein in Iranian cuisine, present in koobideh and many hearty stews, and has a mild, sweet, and earthy flavor that beautifully complements Persian spices and seasonings. In this case, it’s paired with sweet, tart dried fruit, pistachios, and a handful of peppery, citrusy spices. If that isn’t enough to convince you that these koofteh lamb meatballs are like nothing you’ve ever had before, then read on to learn more about the delicious ingredients we’re working with. And don’t skip the video — I guarantee your mouth will be watering by the end!
Recommended Tools
Large Saucepan Mixing Bowl 1 ½” Scoop – Having a scoop or similar tool for shaping the koofteh lamb meatballs will make the process a lot faster! It will also guarantee that all of them are the same size and will cook at the same rate.
Storing and Reheating
Koofteh with lamb or any other red meat can be refrigerated in an airtight container for up to 4 days. Store with the sauce so that it continues to absorb that delicious, savory flavor. Persian meatballs also freeze beautifully. Once they’ve cooled, transfer to an airtight container or Ziploc bag and freeze for up to 2 months. Let thaw in the refrigerator before reheating. Reheat Persian meatballs on the stovetop along with the sauce on medium heat, stirring regularly until warmed through. Love this recipe? Share it with the world on Pinterest.
