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Lamb Meatballs with Carrots and Potatoes (Koufteh Ghelgheli)

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Lamb Meatballs with Carrots and Potatoes (Koufteh Ghelgheli)

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Lamb Meatballs with Carrots and Potatoes (Koufteh Ghelgheli)

These tender lamb meatballs from chef Nasim Alikhani of Sofreh in Brooklyn, NY, are held together with chickpea flour and cooked in a fragrant lemon-turmeric broth.

Updated at: Sat, 24 May 2025 01:06:18 GMT

Nutrition balance score

Unbalanced

Glycemic Index

48

Low

Glycemic Load

18

Moderate

Nutrition per serving

Calories609.1 kcal (30%)

Total Fat41.5 g (59%)

Carbs36.5 g (14%)

Sugars8.9 g (10%)

Protein24.2 g (48%)

Sodium2935.1 mg (147%)

Fiber7.8 g (28%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 lbground lamb

1 ¼ cupyellow onions

medium, one finely grated, and one finely chopped, divided

⅓ cupschickpea flour

2 Tbspkosher salt

3 Tbspground turmeric

4 tspblack pepper

freshly ground, divided

¼ cupsvegetable oil

½ cupsfresh lemon juice

medium, peeled and cut into 1-inch cubes

2yellow potatoes

medium, peeled and cut into 1-inch cubes

Instructions

View on saveur.com

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Notes

3 liked

1 disliked

Go-to

Spicy

Under 30 minutes

Delicious

Makes leftovers

Yudianto Gunawan· last year

Under 30 minutes

Rachel Broviak· 2 years ago

None of us cared for the flavor. It was cooked perfectly and looked great, but sadly we threw most of it away.

Andrea Davidson· 2 years ago

Makes leftovers

Special occasion

Delicious! I had to cook a little over an hour to get my veggies cooked thru. I used regular AP flour as I couldn't find chickpea flour. It turned out great. Also I only used about 1/3 c lemon juice and it was plenty. Served with herbed couscous with pine nuts and salad. The photo is the after picture. The turmeric really comes thru in this dish. Next time, I will add fresh mint, parsley or cilantro. It was a little salty, so beware if you are sensitive to salt. Might want to reduce it a little, but the potatoes do soak a lot of it up.

Delicious! I had to cook a little over an hour to get my veggies cooked thru. I used regular AP flour as I couldn't find chickpea flour. It turned out great. Also I only used about 1/3 c lemon juice and it was plenty. Served with herbed couscous with pine nuts and salad. The photo is the after picture. The turmeric really comes thru in this dish. Next time, I will add fresh mint, parsley or cilantro. It was a little salty, so beware if you are sensitive to salt. Might want to reduce it a little, but the potatoes do soak a lot of it up.

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