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Persian Carrot and Beef Meatball Recipe

رستوران گیلانه سیدنی

Persian Carrot and Beef Meatball Recipe
Recipe from The Enchantingly Easy Persian Cookbook

Carrot and Beef Meatballs

1 lbs carrots peeled and grated
1 medium yellow onion grated
1 lbs lean ground beef
1 large egg
2 tbsp chickpea flour
1 tsp turmeric powder
1 tsp cayenne pepper I used 1 ½ tsp because we love spicy food!
1 tsp kosher salt
1 tsp ground black pepper

1 tbsp vegetable oil

For The Sauce

2 tbsp vegetable oil
1 medium yellow onion finely chopped
½ tsp turmeric powder
½ tsp cayenne pepper
2 tbsp tomato paste
1 ½ cups of water
1 tsp white sugar
Salt to taste

Topped with sliced almonds and cranberries because I wasn’t able to find barberries

Carrot and Beef Meatballs

Place the grated carrots in a clean cloth or cheesecloth and squeeze the excess moisture out of them. Set aside.
Place the grated onions in the same cloth as well and squeeze out the excess moisture.
Place the onions, carrots, beef, egg, flour, spices in a bowl and use your hands to knead the mixture until everything is mixed well.
Using wet palms (wet your hands with clean water), portion out into 1 ½ – 2 inch meatballs. Alternatively, you can use a cookie scoop to scoop equal portions. Roll the mixture into smooth balls and set them aside on a plate/tray.
Heat the vegetable oil in a large non-stick pan or skillet, over medium-high heat. When the oil is heated well (and is shimmering), add the meatballs (in batches if necessary) to the skillet and brown on all sides. This should take 6 – 8 minutes. Set the meatballs aside.


Wipe the skillet clean and heat the vegetable oil on medium-high heat to make the sauce. When the oil is hot, add the onions and saute until golden brown (about 15 minutes, depending on the heat of your stove).
Add the turmeric, sugar, cayenne pepper and tomato paste. Stir and cook this for about 1 minute. Add the water and stir until the tomato paste is dissolved. Bring the sauce to a boil and lower the heat to medium. Add salt to taste.
Place the meatballs in one layer in the sauce. Cover and simmer for 30 minutes, frequently spooning the sauce over the meatballs. I flipped the meatballs carefully, halfway through the cooking time. Once the meatballs are cooked through they are ready to be served.
Sprinkle sliced almonds and cranberries on top (if you can find barberries, use those instead). Serve with rice, or saffron rice.

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