Advieh-Spiced Persian Meatballs
Advieh, a Persian spice mix, along with black lava flake salt, Indonesian black peppercorns and ground sumac, add great flavor to these lamb meatballs. The recipe is from World Spice Merchants.
Makes 18
2 tablespoons (about) olive oil (divided)
1⁄2 red onion, finely chopped
4 garlic cloves, minced
1 egg
1 pound lean ground lamb
1 tablespoon freshly chopped parsley
1⁄2 tablespoon freshly chopped mint
Preheat oven to 375 degrees. 1 teaspoon black lava flake salt
1⁄2 teaspoon ground Indonesian black peppercorns
1 teaspoon ground sumac
1 tablespoon ground Advieh
1⁄ cup panko breadcrumbs
4
In a small skillet, heat 1 tablespoon olive oil over medium heat. Sauté onion and garlic in oil until softened. Set aside to cool slightly.
In a large bowl, whisk egg and then add lamb, the herbs and seasonings and breadcrumbs. Mix in reserved onion mixture.
Form meat mixture into golf-ball-size meatballs.
Pour remaining 1 tablespoon oil into a shallow Dutch oven or deep cast-iron skillet that is large enough to hold all the meatballs, and heat over medium heat. Add meatballs and sear them, turning once, 1 to 2 minutes per side. Work in small batches until all the meatballs are seared. Add additional oil if needed. Then put all meatballs back in pan.
Place pan in preheated oven and cook about 10 minutes or until meatballs are cooked through.