In a large bowl, use your hands to combine 1.5 pounds of ground lamb (you can use beef if you don’t like lamb), 1 ground yellow onion, 1/4 of a bunch of parsley leaves (diced), 15 diced mint leaves, 2 teaspoon minced garlic, saffron “tea”*, 1 teaspoon ground turmeric, 1/2 teaspoon ground cumin, 1 teaspoon ground black pepper and 1 1/2 teaspoons kosher salt. The warmth of your hands should help any fat in the lamb/beef warm a little and hold the meatballs together.
*For the saffron tea, crush one large pinch saffron threads into a pinch of fine salt, add one teaspoon of hot water and allow to steep for approximately 5 minutes before combining into mixture, above.
Once the ingredients are thoroughly combined, shape into meatballs about 1.5 inches across. Cook these either in a cast iron skillet over medium-high heat (approximately 6-8 minutes both sides) or in an air fryer (approximately 13 minutes at 450*).
Did you love this recipe? To get this and others delivered by post each month, be sure to join the Osmakadamia Nut family for just $2 a month. Joining up is easy and helps fund culinary adventures such as these!