Meatballs and herbs, Persian style (Shefteh)

Ingredients:

1. Ground beef or turkey 2 pounds
2. Bread crumb 1 cup
3. Dry herbs (mix of basil, tarragon and parsley) ¾ cup
4. Onion 1 large granted, 1 small shopped
5. Cumin 1tsp
6. Tomato paste 1 tbsp
7. Turmeric 1tsp
8. Salt to taste
9. Oil 2 tbsp

Directions:

In a large bowl combine meat, bread crumb, grated onion, cumin, dry herbs and some salt mix well until all ingredients are blended well.

In a large pot sauté chopped onion in 2tbsp of oil until turn golden brown. Add tomato paste and let it fry for a few minutes. Add 2-3 cups of water and bring to boil. Add turmeric and a little bit of salt.
Make plum size meatballs with your ready mixture.
Add meatballs to boiling pot one by one, don’t let boiling stop and make sure all meatball surfaces touched the boiling sauce.
When mixture finished turn heat to medium and put the lid on and let cook for half an hour.
At the end you should have almost a thick sauce with meatballs in it.
Put the meat balls on serving dish and pour the sauce all over them.
Serve with bread or pasta.
It will be very delicious with pickles (torshi).
Enjoy!