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*).

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