Meatballs with carrot Sholeh Chef

Ingredients for Meatballs:

500 gr ground meat,
2-3 large Carrots (or 4 medium),
4 tablespoons of chickpea flour (Garbanzo flour),
2 Onions,
1-2 lemons,
Salt, pepper, turmeric, Cinnamon and Saffron,
Ingredients for inside each Meatball:
One onion,
1-2 tablespoon dried barberries,
1-2 tablespoon raisins,
1-2 tablespoon Walnuts in small batches.

INSTRUCTIONS

Peel and chop the onion, then fry them on medium heat in the oil until golden, add half a teaspoon of turmeric

add small batches of walnuts, fry for 2 min

add raisins and fry for less than one minute

add dried barberries, mix well and turn off the heat, Set this mixture aside

Grate one onion and one large carrot (or 2 medium carrots) into ground meat, add one teaspoon Cinnamon, one teaspoon Turmeric, salt and pepper
add 4 tablespoons of chickpea flour (Garbanzo flour)
combine well
Make Meatballs the size of Peach

open meatballs one by one and fill with one tablespoon of the prepared mixture,
place the filled meatballs into a frying pan, turn on the heat, no need oil since the meat generally contains enough fat
Gently fry the meatballs until golden brown on each side

chop the third onion, place them into a pan, fry until golden, add some turmeric
Grate one large carrot (or 2 medium)

add them into the pan, gently fry until slightly soft

pour hot water over Saffron, it helps release the aroma and colour

add saffron and one cup of water into the pan, salt and pepper

Squeeze Lemon Juice on them
 Put the lid on, then bring to boil
place all meatballs into the boiling sauce
Cover and reduce heat to simmer for 30 minutes
This delicious dish is perfectly accompanied with fresh lemon juice, fresh herbs and fresh warm bread!