Best 4 Gondi Iranian Meatballs Recipes

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Gondi Iranian meatballs are a delicious and flavorful dish that can be enjoyed by people of all ages. They are made with a combination of ground beef, spices, and herbs, and are typically cooked in a tomato-based sauce. Gondi meatballs can be served as an appetizer, main course, or side dish. They are also a popular ingredient in soups and stews. With so many different ways to prepare them, there's sure to be a recipe for gondi meatballs that everyone will enjoy.

Let's cook with our recipes!

GONDI (PERSIAN "MATZO BALLS" WITH CHICKPEAS AND CHICKEN)



Gondi (Persian

These light, cardamom-scented dumplings look like matzo balls, but instead of matzo meal, they're made from ground chicken or turkey and chickpea flour.

Provided by Louisa Shafia

Categories     Chicken     Poultry     Passover     Legume     Chickpea     Chill     Simmer     Advance Prep Required

Yield makes 30 matzo balls, and serves 6 to 8

Number Of Ingredients 19

Matzo Balls
2 yellow onions
1 egg
3 cloves garlic, minced
2 teaspoons ground cardamom
1 teaspoon ground turmeric
2 tablespoons grapeseed oil
Sea salt and freshly ground black pepper
2 cups chickpea flour
1 pound ground chicken or turkey
12 cups chicken or vegetable stock
Soup Broth
8 cups chicken or vegetable stock
1 large carrot, thinly sliced
2 cups cooked chickpeas (one 15-ounce can, drained and rinsed)
4 dried limes, soaked in hot water to cover for 15 minutes
2 cups loosely packed coarsely chopped fresh dill, flat-leaf parsley, or cilantro
Sea salt and freshly ground black pepper
1/4 cup freshly squeezed lemon juice

Steps:

  • To make the matzo balls, puree the onions in a food processor. Transfer to a large bowl, and whisk in the egg, garlic, cardamom, turmeric, oil, 2 teaspoons salt, and several grinds of pepper. Mix in the chickpea flour and chicken to form a thick paste. Cover and store the dough in the refrigerator for at least 4 hours, or up to 24 hours, to firm up.
  • Wet your hands with cold water and break off walnut-size pieces of the dough. Roll them into smooth balls, to make a total of 30 balls.
  • In a large stockpot, bring the 12 cups stock and 2 teaspoons sea salt to a rapid boil. Carefully drop the dumplings into the stock. Turn down the heat to low, cover, and simmer for 50 minutes without opening the pot. When ready, the gondi will be firm in the center. Remove them with a slotted spoon. The cooking stock can be strained and used for the soup broth, or reserved for another use.
  • In a second stockpot, combine the 8 cups stock, carrot, and chickpeas and bring to a boil. Pierce the limes several times with a fork and add them to the stock along with their soaking water. Lower the heat and simmer, covered, for 15 minutes. Add the herbs and season to taste with salt and pepper. Stir in the lemon juice just before serving. Divide the gondi among soup bowls, ladle the broth over the top, and serve.

PERSIAN-INSPIRED MEATBALLS



Persian-Inspired Meatballs image

Advieh, herbs, and pomegranate molasses give these lamb meatballs a Persian flair. Serve with flatbreads and yogurt or over a green salad. If you go the salad route, include some fresh herbs and pomegranate molasses to match the meatballs.

Provided by LauraF

Categories     Meat and Poultry Recipes     Lamb     Ground

Time 58m

Yield 30

Number Of Ingredients 11

1 ½ pounds ground lamb
½ cup panko bread crumbs
½ cup minced scallions
2 tablespoons chopped fresh mint
1 tablespoon advieh
2 teaspoons dried dill
1 teaspoon kosher salt
½ teaspoon ground black pepper
2 eggs, lightly beaten
cooking spray
2 tablespoons pomegranate molasses, or to taste

Steps:

  • Combine lamb, bread crumbs, scallions, mint, advieh, dill, salt, and pepper in a large bowl. Add beaten eggs; knead by hand until smooth and sticky. Cover and refrigerate until flavors blend, at least 30 minutes.
  • Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
  • Form the lamb mixture into 1-inch balls. Arrange on a rimmed baking sheet. Mist the tops with cooking spray.
  • Broil in the preheated oven for 5 minutes. Rotate the baking sheet and broil for 3 minutes more. An instant-read thermometer inserted into the center should read at least 140 degrees F (60 degrees C).
  • Brush the meatballs with pomegranate molasses as soon as they come out of the oven.

Nutrition Facts : Calories 60.2 calories, Carbohydrate 2.9 g, Cholesterol 27.6 mg, Fat 3.5 g, Fiber 0.1 g, Protein 4.5 g, SaturatedFat 1.4 g, Sodium 90.8 mg, Sugar 1.4 g

GONDI (IRANIAN MEATBALLS)



Gondi (Iranian Meatballs) image

Make and share this Gondi (Iranian Meatballs) recipe from Food.com.

Provided by Mirj2338

Categories     Poultry

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 6

1/2 kg ground turkey
1/4 kg cooked chickpeas
1/8 teaspoon hot pepper
3 -4 large onions, grated
1 tablespoon salt
1/2 cup oil

Steps:

  • Mix all the ingredients together.
  • Form balls.
  • Cook in boiling water or chicken soup for 45 minutes.

KALLEH GONJESHKI (MEATBALLS AND POTATOES)



Kalleh Gonjeshki (Meatballs and Potatoes) image

Kalleh gonjeshki is a comforting and nostalgic Iranian dish that, at its core, is a simple preparation of meatballs and potatoes simmered in a tomatoey sauce. Kalleh gonjeshki means "sparrow's head" in Persian, and the name is a reference to the size of the meatballs. Every family has its own version of this childhood favorite, and the dish hits the spot on cooler evenings. Don't replace the dried mint in the meatball mixture with fresh mint, as the dried mint contributes earthier notes and provides more flavor and fragrance. To cut down on time and pans, the meatballs are first baked in the oven, but you can also pan-fry them on the stovetop if you like. Kalleh gonjsheki is served with a side of bread, but you can also serve it alongside rice.

Provided by Naz Deravian

Categories     meatballs

Time 50m

Yield 4 servings

Number Of Ingredients 16

1 pound ground beef or lamb, or combination
1 1/2 teaspoons kosher salt (Diamond Crystal)
1 teaspoon dried mint, crushed between your fingers (optional)
1/4 teaspoon black pepper
1/4 teaspoon ground turmeric
1 small yellow onion, grated on the largest hole of a box grater
1 large garlic clove, finely grated
2 tablespoons extra-virgin olive oil
1/4 cup extra-virgin olive oil
1 large yellow onion, finely chopped
Kosher salt and black pepper
2 garlic cloves, finely grated
1/2 teaspoon ground turmeric
1 large Yukon Gold potato (about 8 ounces), peeled and diced into 1/2-inch cubes
3 tablespoons tomato paste
1/4 teaspoon ground cinnamon

Steps:

  • Position a rack in the center of the oven, and heat the oven to 425 degrees. Line a sheet pan with parchment paper.
  • Place the meat in a large bowl and spread it out, creating a flat surface, to ensure the spices are evenly distributed. Sprinkle the salt, dried mint (if using), pepper and turmeric evenly over the meat. Add the grated onion and garlic, and mix everything well with your clean hands. Set a small bowl of warm water next to you, and wet your palms a little so the meat doesn't stick to your hands. Roll the meat mixture into 1 1/2-inch balls (the size of a sparrow's head), about 1 tablespoon of meat mixture per meatball. (You should have around 25 to 30 meatballs.) Place the meatballs on the prepared sheet pan, drizzle with the olive oil and bake until cooked through and slightly browned on top, about 20 minutes.
  • Meanwhile, make the sauce: In a medium sauté pan or pot with a lid, heat the oil over medium-high, add the onion and cook, stirring occasionally, until golden brown, about 10 minutes. Sprinkle the onion with a little salt, reduce the heat to medium and add the garlic and turmeric. Cook for about 2 minutes, until the garlic and turmeric are fragrant.
  • Add the potatoes, season with salt and pepper, stir, and cook for 2 minutes just to take the raw edge off. Push the potatoes to the sides and make a little space in the middle of the pot. Add the tomato paste to the oil in the center, stirring to cook off its raw taste and deepen the color, and taking care not to burn it, about 1 minute. Mix the tomato paste with the potatoes, add 1 1/2 cups of water, stir and bring to a gentle boil. Add the meatballs, reduce heat to medium-low, cover and simmer for 15 minutes.
  • Taste the sauce and a potato, and adjust seasonings to your liking. Add the cinnamon, gently stir, cover and cook for another 5 minutes, until all the flavors have melded. You can add more water if you'd like a slightly thinner sauce.

Tips:

  • To make the meatballs more flavorful, use a combination of ground beef and lamb.
  • Add some finely chopped onion and garlic to the meatball mixture for extra flavor.
  • Use stale bread or breadcrumbs to help bind the meatballs together.
  • Roll the meatballs in flour before frying them to help them brown evenly.
  • Fry the meatballs in small batches so that they don't overcrowd the pan and cook evenly.
  • Serve the meatballs with a simple tomato sauce or yogurt sauce.

Conclusion:

Gondi is a delicious and easy-to-make Iranian meatball dish. It is perfect for a weeknight meal or a special occasion. The meatballs are tender and flavorful, and the sauce is rich and flavorful. Serve them with rice, bread, or your favorite side dish. Enjoy!

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