1/1 Photo of Fesenjan-Inspired Pomegranate Meatballs
Found online when I was looking specifically for Persian meatball recipes. I adapted this recipe in a few places and as is usually the case the very first thing I did was cut the recipe in half. Use all beef if you don't like lamb. I added the walnuts and once I did that I realized as I was adding new ingredients the recipe had morphed into an easier yet different version of fesenjan. From hannaford.com. The meatballs were served over basic Persian 'kateh' (boiled white basmati rice) and accompanied by a crisp salad with fresh seasonal ingredients.
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- 1/2 cup Bulgar wheat (read *Note)
- 1/2 cup boiling water
- 3/4 lb ground lamb
- 1/2 lb ground beef
- 1/2 medium yellow onion, finely minced (I use a food processor to prep the onion, walnuts and fresh mint all together)
- 1/4 cup walnuts, finely ground
- 1 teaspoon cumin seed, lightly crushed
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom
- 1/4 teaspoon ground cloves
- 1/2 teaspoon black pepper, freshly ground
- 1 teaspoon kosher salt
- 1 large egg, lightly beaten
- 3 tablespoons fresh mint, chopped
- 2 tablespoons pomegranate molasses
- 1*Note: I didn't have enough bulgur for this recipe and substitute cracked wheat and skipped the soaking (not necessary).
- 2Prepare meatballs. Place bulgur in a medium bowl and pour hot water on top. Let soak for 15 minutes.
- 3Meanwhile, in a large bowl, combine lamb, beef, onion, walnuts, spices black pepper, salt, egg, mint, and pomegranate molasses.
- 4Add bulgur to meat mixture and mix. I find it best to refrigerate the meatball mixture first for at least 30 minutes before forming.
- 5PREHEAT oven to 350 degrees F. Line a baking sheet with parchment paper.
- 6With slightly damp hands form mixture into meatballs*. I used an oiled cookie scoop to help me form the meatballs.
- 7Place meatballs on the parchment-lined baking sheet.
- 8Bake for 20-25 minutes.
- 9Drain on paper towel then transfer the meatballs to a serving platter. I garnished them with fresh mint and a light drizzle of pomegranate molasses. If desired, serve a bowl of plain yogurt on the side to accompany the meatballs.
- 10*Note: if serving this as an appetizer, use 1 tablespoon of the meat mixture to form each meatball.
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Nutritional Facts for Fesenjan-Inspired Pomegranate Meatballs
Serving Size: 1 (940 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 73.4
- Calories from Fat 49
- Total Fat 5.5 g
- Saturated Fat 2.0 g
- Cholesterol 23.5 mg
- Sodium 87.4 mg
- Total Carbohydrate 1.2 g
- Dietary Fiber 0.3 g
- Sugars 0.1 g
- Protein 4.5 g
The following items or measurements are not included: