PERSIAN MEATBALLS - Cuisine Magazine - From New Zealand to the World
My mother would always make meatballs for a party. They take a bit of time to roll, but they’re perfect made in advance and reheated in the oven.
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Ingredients
- 2 tablespoons olive oil, plus extra for cooking
- 1 onion, finely chopped
- 3 cloves garlic, chopped
- 125ml red wine
- 250ml pomegranate juice
- 1 cup herbs, a mix of parsley, coriander, mint and dill
- 1kg lamb mince
- 1 teaspoon sumac, plus extra to serve
- 2 teaspoons cumin seeds, ground
- 2 teaspoons coriander seeds, ground
- 1 teaspoon salt
- 1 cup fresh breadcrumbs
- 4 tablespoons milk
- 1 large egg
- 25g butter
- 1 tablespoon flour
- 250ml lamb or chicken stock
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