Meatballs in a fragrant, saffron yogurt sauce aka nostalgia on a hot day!
I could spin many a nostalgic tale, and I will before the night is over, but not before I confess that the real inspiration for tonight’s luscious and flavorful dinner are these hot, hot, hot temperatures!
Yes, it indeed was a hot evening, but since it was a weekend, my son Aadi was expecting a Saturday meal, which for him usually translates to meat!
Who would have thought that between a committed hardcore green vegetarian (the husband) and a seasonal omnivore (me), we would have produced a meat-loving son!
But, there you have it, Aadi loves his meat, done just the way he likes it, most, flavorful and fresh! I had first thought of something grilled but ditched the idea, looking at the temperatures. I began thinking of a meat recipe that did not need loads of active contact with heat, and as I traveled unfettered through memory lane, I brought back these delicate and super flavorful meatballs. A delicate rendition of meatballs slow poached in a saffron yogurt sauce, laced with citrus and loads of mint, a throwback to a surprise meal I sampled almost two decades ago!
With the beloved Brushes and their Persian friends Sam, Shenaz and Matt/Mahdi. Yes, the couple seemed confused about how to address their son, Matt being a more western rendition preferred by mom, while the father seemed to prefer calling him Mahdi.
I tagged along, as I often did, and along with a dose of culture, I was introduced some flavors of Persia, the first thing that struck me about the food was the similarity of style and flavor that the dishes has with Indian food, and then I was mesmerized with the saffron, loads and loads of saffron!
Frankly, back in the day, to my frugal graduate school self, I was grateful for any meal that I did not need to pay for from my frugal allowance, and when the meal brought to my palate tastes reminiscent of home, I understood the true value of saying grace before commencing with my fare.
Shenaz’s dish was rather different from what I am about to share with you today, what she referred to as a one-dish meal (back in the day, little did I know that was code speak for humble fare) , was this fantastic fragrant sauce dish of fruity meatballs, poached in a very delicate saffron and yogurt laced sauce served atop a stunningly colorful jeweled rice dish laced with dried cherries and pistachios. I usually have settled for two versions of the dish, the second one is much more spicy, nicely complete with red pepper for the husband.
My compliments to Shenaz, resulted in her rambling a list of what seemed like a very exotic and complex list of ingredients, some I understood and some I did not.
Back in the day, little did I imagine, that one day I would be cooking in a kitchen, messier but larger than hers, attending to a boy a little taller than Matthew/Mahdi was when I visited her. Not to mention, the possibilities involved in try to use up the fresh mint that is growing in absolute wild abandon in our backyard. All of this on a day, that was really way to hot to cook! Who knew that those half processed instructions would be the inspiration for dinner on a hot summer evening!
Well, today’s meatballs are indeed inspired by a memory that is more than two decades old, and perfect for this day when the mercury is soaring and most people would want to stay away from their stove tops. However, if like me you have a baby boy (well, I know, he is almost a decade old), who want something meaty and special, this might just be for you!
PrintMeatballs in a fragrant, saffron yogurt sauce
Prep Time: 2 hours
Cook Time: 25 minutes
Total Time: 2 hours, 25 minutes
A delicate and super easy rendition of meatballs poached in a saffron, yogurt and mint sauce.
Ingredients
For the meatballs11/2 pound of ground lamb or chicken
4 tablespoons of freshly squeezed orange juice
1/4 cup minced mint leaves
1 tablespoon freshly ground cumin
1/4 teaspoon red cayenne pepper
1 teaspoon salt or to taste
1 tablespoon fresh ginger paste
1/4 cup (about 3 tablespoons) crumbled fresh feta cheese (optional)
2 cloves garlic minced
1 fresh peach, most diced with a few pieces for garnish
3 tablespoons oil
For the sauce
1/4 cup Greek Yogurt (whole or 2%)
1 teaspoon fresh orange zest (see note)
1/4 teaspoon saffron
1/2 teaspoon turmeric
Salt to taste
Additional cayenne pepper (if you like it spicy)
Additional mint to garnish
Instructions
Mix together the ground lamb, orange juice, mint, ground cumin, cayenne pepper, salt, ginger paste, feta cheese (if using), garlic and the diced peaches and mix well and set aside for at least 2 hours.Shape into walnut sized balls.
In a large skillet heat the oil for 2 minutes, add the balls in a single layer, cook for about 3 minutes and turn and cook for another couple of minutes to sear and set the meat.
In the meantime, beat the yogurt, orange zest, saffron, turmeric, salt and additional cayenne pepper until smooth.
Pour over the meatballs and cover and cook for 15 minutes on low heat.
Remove the cover, and stir well.
Garnish with the mint and peach slices and serve
Notes
Most of the prep time is for marinating the dish!
For the orange juice, I use to two fresh clementines and I zest them and then squeeze the juice.
The post Meatballs in a fragrant, saffron yogurt sauce aka nostalgia on a hot day! appeared first on Spice Chronicles.
