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Big balls of aromatic fresh herbs, rice, beef and lamb. It's a whole meal by itself. Adding dairy to meatballs make them tender.

The Advieh is a Persian spice mix of cinnamon, cardamom, cumin, cloves and rose petals.

Prep time:
Cook time:
Servings: 6


Cost per serving $4.78 view details


  1. Preheat oven 400°F
  2. Preparing the meatballs: Bring the rice and split peas together in 2 cups of salted water to boil. Once it has boiled, cover and simmer on low for 20 minutes.
  3. Combine the remaining meatball ingredients (lamb, beef, egg white, yogurt, red onion, garlic, chopped herbs, Advieh, salt and pepper and the cooled rice and split pea mix) together until combined. Using your hands, form into balls about 1 ½ inch diameter. Place on a lightly oiled baking tray, and bake in a 400°F oven until brown about 12 minutes.
  4. Preparing the sauce: In a heavy bottom, oven proof pot, heat olive oil on medium high. Add sliced onions and cook till golden brown, about 7 minutes, then add the remaining ingredients (tomatoes, garlic, sumac, tumeric, saffron, salt and pepper). Pour in the broth. Bring to boil. Taste and add more salt if needed.
  5. Transfer the meatballs back into the pot, add more broth if necessary to cover the meatballs, and bake covered, in a 400 °F oven (alternatively simmer on low on stove top) for 10 minutes. stirring once or twice gently.
  6. In the meantime, put the parsley, garlic, salt, saffron, and almonds in the bowl of a food processor. Pulse until well chopped. Add mixture to meatball pot after 10 minutes, stir gently, and return to the oven and bake uncovered for 10 more minutes.
  7. Mix the yogurt with the garlic, drizzle over the meatballs and serve.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 319g
Recipe makes 6 servings
Calories 625  
Calories from Fat 348 56%
Total Fat 39.16g 49%
Saturated Fat 12.9g 52%
Trans Fat 0.0g  
Cholesterol 102mg 34%
Sodium 1087mg 45%
Potassium 969mg 28%
Total Carbs 32.87g 9%
Dietary Fiber 7.8g 26%
Sugars 5.88g 4%
Protein 36.01g 58%
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