Persian-Style Chicken Meatballs (Kofteh Rizeh Morgh)
"Elevate your weeknight dinner with these golden, spice-kissed Persian meatballs that bring the fragrant heart of Tehran's kitchens to your table in just thirty minutes."
Instructions
In a large mixing bowl, combine the minced chicken, grated onion, garlic, breadcrumbs, parsley, egg, salt, black pepper, turmeric, cumin, and cinnamon. Mix gently but thoroughly until the ingredients are evenly incorporated.
Lightly dampen your hands and shape the mixture into small, bite-sized meatballs. Keeping them uniform ensures even cooking.
Heat the vegetable oil in a wide skillet over medium heat until shimmering but not smoking.
Arrange the meatballs in a single layer in the skillet. Fry, turning occasionally, until evenly golden on all sides and cooked through, about 8–10 minutes.
Transfer the meatballs to a plate lined with paper towels and let them rest briefly. Serve warm.