Persian lamb meatballs with vegetables

 

Ingredients

 1 lb. ground lamb

1 cup medium yellow onion finely grated  

1 cup chopped onion

1/3 cup chickpea flour - or dry breadcrumbs

3 tsp.  salt- divided

2 tbsp. Persian Palace, divided

1/4 cup olive oil

1/4  cups fresh lemon juice

4 medium carrots, peeled and cut into 1-inch cubes

2 medium yellow potatoes, peeled and cut into 1-inch cubes

Instructions

In a large bowl, add the lamb, grated onion, chickpea flour, 2 tsp salt, 1 tablespoon Persian Palace. Use your hands to mix well, then shape into balls about 1 inch in diameter - Set aside while you make the sauce.
In a large skillet set over medium heat, add the oil. When the oil is hot, add the chopped onions and the remaining 1 tsp salt and cook, stirring occasionally until the onions are soft and just beginning to turn golden,  about 10-15 minutes. Add the remaining  tablespoon of Persian Palace and continue cooking, stirring until completely combined, about 1 minute. Add 3 cups cold water and increase the heat to medium-high. Add the lemon juice and bring to a boil, then regulate the heat to maintain a strong simmer. 

Gently add the meatballs and cook for 5 minutes, then gently stir in the carrots and potatoes. Bring back to a boil, then lower the heat to low and simmer until the meatballs are cooked through, the vegetables are tender when poked with a fork, and the sauce is thickened, about 45 minutes.

 Serve immediately, sprinkled with chopped fresh parsley or chives.

Serves 4