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1
Preheat oven 400A degrees F
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2
Preparing the meatballs: Bring the rice and split peas together in 2 cups of salted water to boil.
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3
Once it has boiled, cover and simmer on low for 20 minutes.
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4
Combine the remaining meatball ingredients (lamb, beef, egg white, yogurt, red onion, garlic, chopped herbs, Advieh, salt and pepper and the cooled rice and split pea mix) together until combined.
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5
Using your hands, form into balls about 1 A 1/2 inch diameter.
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6
Place on a lightly oiled baking tray, and bake in a 400A degrees F oven until brown about 12 minutes.
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7
Preparing the sauce: In a heavy bottom, oven proof pot, heat olive oil on medium high.
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8
Add sliced onions and cook till golden brown, about 7 minutes, then add the remaining ingredients (tomatoes, garlic, sumac, tumeric, saffron, salt and pepper).
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9
Pour in the broth.
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10
Bring to boil.
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11
Taste and add more salt if needed.
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12
Transfer the meatballs back into the pot, add more broth if necessary to cover the meatballs, and bake covered, in a 400 A degrees F oven (alternatively simmer on low on stove top) for 10 minutes.
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13
stirring once or twice gently.
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14
In the meantime, put the parsley, garlic, salt, saffron, and almonds in the bowl of a food processor.
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15
Pulse until well chopped.
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16
Add mixture to meatball pot after 10 minutes, stir gently, and return to the oven and bake uncovered for 10 more minutes.
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17
Mix the yogurt with the garlic, drizzle over the meatballs and serve.
