Iranian Sweet and Sour Meatballs Hodu Kabab

Name: Iranian Sweet and Sour Meatballs Hodu Kabab
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Persian Plateau & Isfahan
Ingredients: 0.5 lb boneless lean lamb; 2 cup water; 0.5 cup dried lentils; salt; 0.125 tsp ground cloves; 0.5 tsp ground cardamom; 0.5 tsp ground cinnamon; 0.125 tsp saffron thread; 4 hardboiled egg; 6 prunes; 1 tbsp raisins; 1 egg; 1 tbsp sliced almonds; 3 tbsp vegetable oil; 4.5 tsp butter; 2 onions; 1 cup stock; 0.333 cup apple cider vinegar; 3 lemons; 0.667 cup sugar; 1 cup reserved juices

Lamb, lentils and hardboiled egg come together in these Persian kebabs, fragrant with cardamom and cinnamon and simmered on the stove.

35 min · Serves 4 · Medium

Method

Start cooking mode

Time: Prep 15 min · Cook 20 min · 35 min total
Difficulty: medium

1
In a large saucepan, combine lamb, water, lentils, 1/2 teaspoon salt, cloves, cardamom, cinnamon and saffron. Simmer 1 hour or until lamb and lentils are tender. Drain, RESERVING cooking liquid.
60 min
2
In blender, process cooked lamb mixture until minced. In a large bowl, combined minced lamb mixture, hard cooked eggs, prunes, raisin, whole egg and almonds. Shape mixture into balls. Heat oil in a large skillet. Add meatballs; cook until browned.
3
FOR THE SAUCE: Melt butter in a medium saucepan. Add onions; sauté until transparent. Stir in stock or broth, vinegar, lemon juice, sugar and 1 cup reserved cooking liquid. Boil until slightly reduced. Season with salt. Add cooked meatballs; simmer in sauce 5 minutes. Spoon into a shallow serving bowl. Makes 4 servings. Best of International Cooking.
5 min

Notes and swaps

Allergens: Not assessed yet. Check each ingredient if you have an allergy.
Swaps: apple cider vinegar: Wine vinegar is alcohol-derived, so this recipe uses apple cider vinegar.