These simple meatballs are prepared without any use of breadcrumbs, bread, or egg, and instead, chickpea flour is used.
Chop the onion in a food processor,
add to the minced meat,
mix with turmeric, chickpea flour, dried mint, salt and pepper.
Now it comes to forming the meatballs, moisten your hands with cold water. So nothing sticks to your hands and the meatballs will be nice and smooth.
Cover and place the meat balls in the refrigerator for 30 minutes.
Slice onion into fine rings and fry in a little oil, once golden, add turmeric.
Dissolve tomato paste in water with dried mint, salt and pepper.
Pour the tomato-mint sauce in a large pan and add the meatballs, boil once and then cover with a lid, simmer for 20 minutes at medium temperature.
Remove lid and continue to simmer for another 15 minutes until the sauce thickens up nicely.
Serve with Sangak or Taftoon Bread and Torshi.