In a large mixing bowl, combine the ground beef, grated onion, egg, breadcrumbs, salt, black pepper, turmeric, and cumin. Mix well until all the ingredients are fully
Form the mixture into small meatballs, about the size of a golf ball. You should have around 20-24 meatballs.
Heat the vegetable oil in a large non-stick frying pan over medium-high heat. Add the meatballs and cook for about 8-10 minutes, turning occasionally, until they are browned on all sides.
Remove the meatballs from the pan and set aside.
In the same pan, add the chopped onion and sauté until softened and translucent, about 3-4 minutes. Add the minced garlic and sauté for another 1-2 minutes.
Add the tomato paste, turmeric, cumin, salt, and black pepper to the pan and stir well to combine.
Pour in the water and bring the mixture to a boil. Reduce the heat to low and let the sauce simmer for about 10 minutes.
Add the meatballs back into the pan with the sauce and let them simmer for another 10-15 minutes, or until the meatballs are fully cooked and the sauce has thickened.
Serve the meatballs hot with rice or bread.
Enjoy your delicious Iranian meatballs!
Check out the products below to make this recipe!