🇮🇷 Iran · Food
Kufteh Rizah (Mini Meatballs)
By eatmundo · August 4, 2026
🇮🇷 IRFragrant and bite-sized, these Persian mini-meatballs are simmered in a light, aromatic sauce. They are a staple of cozy home dining.
Ingredients
check them off as you prepareHow to Make It
- 1
In a bowl, mix 500g of minced beef with 1 grated onion, 1 teaspoon of turmeric, and 1 teaspoon of salt.
- 2
Form the meat mixture into small, walnut-sized balls and lightly coat them in 2 tablespoons of flour.
- 3
Heat 2 tablespoons of oil in a skillet and brown the meatballs on all sides, about 5 minutes.
- 4
Remove meatballs; add another 2 tablespoons of oil and sauté 1 chopped onion and 3 minced garlic cloves until fragrant.
- 5
Return the meatballs to the pan and add water or broth until they are half-submerged.
- 6
Add 200g of finely chopped fresh parsley to the sauce, stirring gently.
- 7
Cover and simmer on low heat for 25 minutes, allowing the parsley to wilt into a vibrant sauce.
- 8
Serve warm, ensuring each portion includes plenty of the parsley-infused gravy.
Frequently Asked Questions
What kind of beef is best?+
Use minced beef with about 20% fat content to keep the meatballs juicy.
Can I substitute the parsley?+
You can use cilantro, but parsley provides the most classic, earthy Persian flavor.
Why coat them in flour?+
The flour helps brown the meatballs and thickens the sauce slightly as they simmer.
Are they supposed to be crispy?+
No, they should be soft and tender after simmering in the sauce.
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