Persian Kale Gonjeshki (Tiny Meatball Stew)

In a mixing bowl, combine the ground meat with the grated onion, salt, and black pepper. Mix gently just until combined to keep the meat tender.

Shape the mixture into very small meatballs, about the size of a large marble. If desired, lightly dust them with flour to help them hold their shape during cooking.

In a medium pot, add the fried onions, tomato paste, turmeric, and a small pinch of salt. Pour in the water and bring to a gentle boil over medium heat, stirring until the tomato paste dissolves fully.

Carefully add the meatballs and diced potatoes to the pot. If using pasta, add it at this stage as well.

Cover and simmer gently until the meatballs are fully cooked and the liquid reduces to about 1 cup, forming a light, flavorful sauce.

Taste and adjust seasoning if needed. Remove from heat and serve warm.