Kalle Gonjeshki (Persian Mini Meatball-and-Potato Stew)

Name: Kalle Gonjeshki (Persian Mini Meatball-and-Potato Stew)
Cook time: P0Y0M0DT0H20M0.000S
Total time: P0Y0M0DT0H50M0.000S
Yield: 4 servings
Cuisine: persian
Ingredients: 1 pound ground beef (80/20); Kosher salt and freshly ground black pepper; 4 tablespoon neutral oil, such as canola or vegetable oil; 1 large onion, chopped (about 1 1/2 cups); 2 tablespoons tomato paste; 1/2 teaspoon ground turmeric; 3 large tomatoes, grated (about 2 cups); 2 Idaho (russet) potatoes (1 3/4 to 2 pounds), peeled and cut into chunks

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Level: Easy

Total: 50 min
Active: 20 min

Yield: 4 servings

Kalle gonjeshki translates as “sparrow’s head,” a reference to the size of the petite meatballs in this stew that’s well-known in most Iranian households. The beauty of this one-pan meal is its simplicity. It’s quick and easy to make in just one skillet and takes just a few common ingredients: ground beef, onion, tomatoes and potatoes, with turmeric and black pepper being the common spices used. To many Iranians it’s true comfort food, sometimes called their national version of chicken soup.

Level: Easy

Total: 50 min
Active: 20 min

Yield: 4 servings

Ingredients

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1 pound ground beef (80/20)

Kosher salt and freshly ground black pepper

4 tablespoon neutral oil, such as canola or vegetable oil

1 large onion, chopped (about 1 1/2 cups)

2 tablespoons tomato paste

1/2 teaspoon ground turmeric

3 large tomatoes, grated (about 2 cups)

2 Idaho (russet) potatoes (1 3/4 to 2 pounds), peeled and cut into chunks

Directions

Place the ground beef, 1 teaspoon salt and 1/4 teaspoon black pepper in an medium bowl. Mix with a spatula or your hands until well combined. Wet your hands with water and pinch off about 1/2 to 1 tablespoon of the meat mixture and roll it into a ball. Repeat with the remaining beef.
Heat 2 tablespoons oil in a large skillet over medium-high heat. Sear the meatballs until golden brown on all sides, 4 to 5 minutes. There is no need to cook them completely at this stage. Transfer the browned meatballs to a plate and set aside.
Pour the remaining 2 tablespoons oil into the same skillet. Add the onion and cook over medium-high heat until golden, about 5 minutes. Stir in the tomato paste and turmeric and cook for about 1 minute. Add the grated tomatoes followed by 1 teaspoon kosher salt and 1/2 teaspoon black pepper. Add the potatoes and 1 1/2 cups water. Bring to a simmer and add the meatballs. Adjust the heat, cover and simmer until the potatoes are tender, 25 to 30 minutes.
You should have meatballs and potatoes in a thick tomato sauce. If the sauce is too watery, simmer with the lid off for 5 to 10 minutes. Taste and adjust the seasoning with more salt and pepper if needed.