Koufteh Tabrizi

Ingredients

• 1 lb ground lamb
• 1 medium yellow onion, finely minced
• 2 tablespoons all-purpose flour
• 1 whole large eggs
• ¾ teaspoon kosher salt
• ¼ teaspoon black pepper
• ¼ cup dried apricots, chopped fine
• ¼ cup dried prunes, chopped fine
• ¼ cup golden raisins
• ¼ cup raw unsalted pistachios, coarsely chopped
• ¼ cup raw unsalted almonds, coarsely chopped
• 2 tablespoons fresh parsley, finely chopped
• 1 tablespoon fresh dill, finely chopped
• ¼ teaspoon kosher salt
• ⅛ teaspoon black pepper
• 3 tablespoons extra-virgin olive oil
• 1 medium yellow onion, sliced thin
• 1 can whole canned tomatoes (28 oz can)
• 2 tablespoons tomato paste
• 1 cup low-sodium beef or lamb broth
• ½ teaspoon kosher salt
• ¼ teaspoon black pepper
• ¼ teaspoon ground cinnamon
• 2 tablespoons fresh mint leaves, for garnish

Instructions

1. 1

   Finely mince 1 medium yellow onion and finely chop the dried apricots, prunes, golden raisins, pistachios, and almonds. Finely chop 2 tablespoons fresh parsley and 1 tablespoon fresh dill. Place all the filling ingredients — the chopped dried fruit, nuts, herbs, 0.25 teaspoon kosher salt, and 0.125 teaspoon black pepper — in a small bowl and mix gently with a fork until combined. Set aside.

2. 2

   In a large mixing bowl, combine 1 lb ground lamb, the minced onion, 2 tablespoons all-purpose flour, 1 large egg, 0.75 teaspoon kosher salt, and 0.25 teaspoon black pepper. Mix gently with your hands just until the ingredients are evenly distributed — do not overwork or the meatball will be dense. The mixture should feel slightly sticky but hold together when pressed.

3. 3

   Wet your hands lightly with cool water. Take about two-thirds of the lamb mixture and form it into a ball roughly the size of a grapefruit in the center of a 12-inch skillet (don't add it to heat yet). Press your thumb into the center to create a deep well, then spoon all the filling into that well. Gently press the remaining lamb mixture over and around the filling to seal and enclose it completely, smoothing the surface with damp hands until it forms one large, even ball.

4. 4

   Set the skillet over medium-high heat and pour in 3 tablespoons extra-virgin olive oil. Let the oil heat for 1 minute until it shimmers. Carefully tip the meatball into the center of the skillet — you should hear an immediate sizzle. Let it brown undisturbed for 4-5 minutes, until the bottom is deeply golden. Using two large spoons, gently turn the meatball a quarter turn. Repeat turning every 4-5 minutes until the entire surface is dark golden and caramelized (about 15-18 minutes total). This crust seals in the juices and creates rich flavor.

5. 5

   While the meatball browns, slice 1 medium yellow onion thin and crush the whole tomatoes from 1 (28 oz) can by hand or with a wooden spoon. In a small bowl, whisk together 2 tablespoons tomato paste with 1 cup low-sodium beef or lamb broth until smooth.

6. 6

   Once the meatball is golden on all sides, scatter the sliced onions around it and cook for 2 minutes until they begin to soften. Pour the broth-tomato paste mixture over the meatball, then add the crushed tomatoes with their juices. Add 0.5 teaspoon kosher salt, 0.25 teaspoon black pepper, and 0.25 teaspoon ground cinnamon. Gently stir the sauce without moving the meatball too much.

7. 7

   Reduce the heat to medium-low — the sauce should simmer gently with occasional bubbles breaking the surface, not a rolling boil. Partially cover the skillet with a lid or aluminum foil. Simmer for 30-35 minutes, basting the top of the meatball with sauce every 8-10 minutes using a ladle. The sauce should reduce and become darker and more concentrated. The meatball is done when it feels firm when gently pressed and the sauce has thickened enough to coat the back of a spoon.

8. 8

   Transfer the meatball to a serving platter using two large spoons and a slotted spatula, supporting it from underneath so it doesn't crack. Ladle the sauce over and around it. Roughly tear 2 tablespoons fresh mint leaves and scatter over the top. Serve family-style, carving or breaking the meatball into quarters at the table, allowing each diner to taste the filling surprise. Spoon extra sauce into bowls and serve with steamed rice, warm flatbread, or crusty bread for soaking up the sauce.

Tools you’ll need

• 12-inch stainless steel or cast iron skillet
• large mixing bowl
• small mixing bowl
• fork
• wooden spoon
• ladle
• two large spoons
• slotted metal spatula
• small whisk
• cutting board
• chef's knife
• measuring cups
• measuring spoons

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