Persian Meatballs

As I was looking for something to cook yesterday, I also came across this recipe for Persian meatballs. They only took about 45 minutes to make, start to finish, and they are SO GOOD! The recipe is from the Kevin is cooking blog http://keviniscooking.com/persian-meatballs-with-dried-cherries-and-pistachios

INGREDIENTS 

1 lb ground turkey

2 Tbsp pistachios, chopped

1/4 cup dried cherries, chopped

1/2 tsp celery seed

1/2 tsp coriander

1/2 tsp cumin

1/2 tsp fennel seed

1/2 tsp kosher salt

(1/4 cup chopped cilantro, which I left out)

1/2 cup breadcrumbs

1 egg

2 Tbsp olive oil

1 diced shallot

2 Tbsp flour

1 1/2 cups chicken stock

COOKING INSTRUCTIONS

1. In a skinny let over medium heat, toast the celery seed, coriander, cumin, and fennel seeds until aromatic, just a minute or two tops. Don't burn them, you just want to release their essential oils. Grind in a spice grinder, or use a mortar and pestle.

2. In a large bowl, add the turkey, toasted and ground spices, pistachios, dried cherries, breadcrumbs, and egg. Mix together by hand until incorporated completely. Add more breadcrumbs if the mixture is too wet. Use a 1 1\2 inch scoop and roll into small balls. 

3. In a large skillet, brown the meatballs on all sides. Stir frequently and let them cook till pretty much done. Remove from pan and keep warm.

4. Add olive oil to same skillet and sauté the chopped shallot over medium heat until translucent. Add the flour and cook for a minute, stirring constantly. Gradually add the chicken stock a little at a time, stirring to incorporate completely. Continue stirring and cooking for a few minutes, until the gravy has thickened. Add the cooked meatballs back into the pan and stir to coat the meatballs all over. Cover with lied and cook on low heat until meatballs are thoroughly cooked and warmed through. Serve with rice.