Persian Herby Vegetable Meatballs

With the sticky arborio rice, you’ll want to work the mixture a bit more firmly than other meatballs.

Makes about 24 meatballs

¾ cup arborio rice, soaked 2 hours in cold water
½ cup small yellow lentils
¼ cup chopped walnuts
3 Tbsp. whole barberries
1 Tbsp. each chopped cilantro, parsley, dill, and chives
1 tsp. cumin
1 tsp. kosher salt
½ tsp. paprika
¼ tsp. crushed saffron threads
¼ tsp. black pepper
2 eggs, lightly beaten
1 recipe Sweet & Sour Tomato Sauce
Orange zest and fresh mint for garnish

Put lentils in a saucepan with water to cover. Cook until al dente, about 45 minutes. Rinse and drain. Place rice in a saucepan and cover with ½ inch of water. Cook over medium heat until water is absorbed and rice is tender, about 6 minutes.

In a bowl, combine lentils, rice, barberries, walnuts, herbs, spices, and eggs. Knead with a spatula until the mixture holds together. Use wet hands to form balls. Bring Sweet & Sour Tomato Sauce to a boil; reduce heat, add veggie balls, and gently simmer until balls are cooked but intact, about 20 minutes. Serve meatballs in sauce with garnishes.