Best 2 Gondi Iranian Meatballs Recipes

**Gondi: Savory Iranian Meatballs with a Unique Twist**

Gondi are delectable Iranian meatballs that offer a delightful fusion of flavors and textures. These meatballs are not your ordinary ground beef patties; they're made with a mixture of ground beef, lamb, and yellow split peas, creating a symphony of flavors and a tender, juicy texture that will tantalize your taste buds. This article presents a collection of Gondi recipes, each offering a unique take on this classic Persian dish. From the traditional Gondi soup, perfect for a comforting meal, to the innovative Gondi kebabs, ideal for a party appetizer, these recipes showcase the versatility of this beloved Iranian delicacy. Whether you're a seasoned home cook or a culinary novice, you'll find a Gondi recipe here that will satisfy your cravings and leave you wanting more. So, embark on this culinary journey and discover the wonders of Gondi, a true gem of Persian cuisine.

Let's cook with our recipes!

GONDI (PERSIAN "MATZO BALLS" WITH CHICKPEAS AND CHICKEN)

Gondi (Persian

These light, cardamom-scented dumplings look like matzo balls, but instead of matzo meal, they're made from ground chicken or turkey and chickpea flour.

Provided by Louisa Shafia

Categories Chicken Poultry Passover Legume Chickpea Chill Simmer Advance Prep Required

Yield makes 30 matzo balls, and serves 6 to 8

Number Of Ingredients 19

Ingredients

Matzo Balls
2 yellow onions
1 egg
3 cloves garlic, minced
2 teaspoons ground cardamom
1 teaspoon ground turmeric
2 tablespoons grapeseed oil
Sea salt and freshly ground black pepper
2 cups chickpea flour
1 pound ground chicken or turkey
12 cups chicken or vegetable stock
Soup Broth
8 cups chicken or vegetable stock
1 large carrot, thinly sliced
2 cups cooked chickpeas (one 15-ounce can, drained and rinsed)
4 dried limes, soaked in hot water to cover for 15 minutes
2 cups loosely packed coarsely chopped fresh dill, flat-leaf parsley, or cilantro
Sea salt and freshly ground black pepper
1/4 cup freshly squeezed lemon juice

Steps:

To make the matzo balls, puree the onions in a food processor. Transfer to a large bowl, and whisk in the egg, garlic, cardamom, turmeric, oil, 2 teaspoons salt, and several grinds of pepper. Mix in the chickpea flour and chicken to form a thick paste. Cover and store the dough in the refrigerator for at least 4 hours, or up to 24 hours, to firm up.
Wet your hands with cold water and break off walnut-size pieces of the dough. Roll them into smooth balls, to make a total of 30 balls.
In a large stockpot, bring the 12 cups stock and 2 teaspoons sea salt to a rapid boil. Carefully drop the dumplings into the stock. Turn down the heat to low, cover, and simmer for 50 minutes without opening the pot. When ready, the gondi will be firm in the center. Remove them with a slotted spoon. The cooking stock can be strained and used for the soup broth, or reserved for another use.
In a second stockpot, combine the 8 cups stock, carrot, and chickpeas and bring to a boil. Pierce the limes several times with a fork and add them to the stock along with their soaking water. Lower the heat and simmer, covered, for 15 minutes. Add the herbs and season to taste with salt and pepper. Stir in the lemon juice just before serving. Divide the gondi among soup bowls, ladle the broth over the top, and serve.

GONDI (IRANIAN MEATBALLS)

Gondi (Iranian Meatballs) image

Make and share this Gondi (Iranian Meatballs) recipe from Food.com.

Provided by Mirj2338

Categories Poultry

Time 1h5m

Yield 8 serving(s)

Number Of Ingredients 6

Ingredients

1/2 kg ground turkey
1/4 kg cooked chickpeas
1/8 teaspoon hot pepper
3 -4 large onions, grated
1 tablespoon salt
1/2 cup oil

Steps:

Mix all the ingredients together.
Form balls.
Cook in boiling water or chicken soup for 45 minutes.

Tips:

Choose high-quality ground beef. Freshly ground chuck or sirloin is best, but you can also use ground lamb or turkey.
Make sure the rice is cooked through before adding it to the meatballs. This will help keep the meatballs from falling apart.
Don't overmix the meatball mixture. Just mix until the ingredients are evenly combined.
Form the meatballs into small, uniform balls. This will help them cook evenly.
Brown the meatballs in a pan before adding them to the sauce. This will help seal in the flavor and prevent them from falling apart.
Use a flavorful sauce. The sauce is what really makes these meatballs special, so don't be afraid to experiment with different flavors.
Serve the meatballs with your favorite sides. Rice, mashed potatoes, or vegetables are all good options.

Conclusion:

Gondi are a delicious and versatile dish that can be enjoyed by people of all ages. They're perfect for a weeknight meal or a special occasion. With a little planning and effort, you can easily make these meatballs at home. So what are you waiting for? Give gondi a try today!