This Persian recipe for Koofteh Rizeh (small meatballs) is a simple and fairly quick dish to make. It is typically served with bread, but if you are trying to cut back on your bread intake it tastes just as good on its own!
Ingredients for serving 2-4 people:
.75 to 1 lb ground beef
2 large potatoes
1 large onion
2 tablespoons tomato paste
Chop the potatoes up into cubes and fry in a frying pan, then place aside until the Koofteh is ready.
To prepare the Koofteh Rizeh, place the ground beef in a bowl and grate (randeh) half of the onion onto the meat. Add turmeric, salt, pepper, and if desired half a teaspoon of coriander (powder). Mix the ingredients well and then prepare the frying pan before forming meat balls.
Add some oil to the frying pan or a pot (with lid) and then chop up the remaining onion and saute in the oil on medium heat. Begin forming the Kooftehs (meatballs) and placing them in the frying pan/or pot. After all the Kooftehs are formed you want to use a spatula to move around the Koofteh (meatballs) in the pan. Once the Kooftehs are ready add the potatoes and stir the contents. Add 2 tablespoons tomato paste to 1 1/2 cups boiling water and mix. Pour this liquid over the Koofteh Rizeh and stir. Add a desired amount of lemon juice and cover the pan or pot with the lid. Take the heat down to medium-low and allow the contents to cook until most of the water is gone. It may take 20-30 minutes for the Koofteh Rizeh to be completely ready. Note: If needed you can partially place the lid on the pan or pot to allow the steam to escape the pot; therefore, making the cooking time shorter.