Koofteh: Stuffed meatballs with fried zucchini and cherry tomatoes

Meatballs or koofteh, come in different size, composition, tastes and uses in Persian cuisine. The one I am about to describe is some sort of melange invented by me to meet the needs of, well…. hopefully, more than only myself!

Ingredients: (serving 4):

  • Ground beef or veal 400 gr.
  • Onion, grated. 1 medium.
  • Chickpea flour, ½ cup
  • Chopped parsley, 1/3 cup
  • Cherry tomatoes, 1 cup
  • Green or yellow zucchini, 2-3
  • Dried, pitted prunes, ½ cup
  • Garlic, 2 cloves
  • V8 or diluted tomato paste, 1 cup
  • Cooking oil, ½ cup (about)
  • Turmeric, ½ tea spoon.
  • Salt and powdered black pepper, to taste.  


Wash, dry and cut zucchini into ½ inch slices. Fry both sides in 2 tbsp. oil over medium heat.  Place them on a paper towel to absorb excess oil.

Mix grated onion, grated garlic, ground meat, parsley, chickpea flour, turmeric, salt & pepper. Use your hand and fingers (not a blender) to massage and mix them very well. Then, make it into a large ball and leave to rest for 10 minutes. Make this large meatball into several ping-pong size meatballs.

Place half a prune in the center of each boll, and form around prune.

Heat 2 tbsp. oil in a pan and sauté the balls over high heat till brownish. Shake the pan a few times so all sides of the meatballs are fried.  Place them on a paper towel to absorb excess oil.

Cover the bottom of an oven-safe dish, with zucchini, topped with meatballs and cherry tomatoes.  Add V8 and gently shake. Cover the dish and cook in 300 F oven for 20 minutes.

Serve hot with your favorite steam-cooked vegetables or if you have some extra time at hand with oven-baked potatoes.

2 Comments on “Koofteh: Stuffed meatballs with fried zucchini and cherry tomatoes”

  1. These kuftehs look so~ good! 😛

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