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    You are in: Home / Recipes / Persian Pomegranate and Pistachio Meatball Recipe
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    Persian Pomegranate and Pistachio Meatball

    Persian Pomegranate and Pistachio Meatball. Photo by magy-sh

    1/1 Photo of Persian Pomegranate and Pistachio Meatball

    Total Time:

    Prep Time:

    Cook Time:

    27 mins

    12 mins

    15 mins

    magy-sh's Note:

    delicious , aromatic and tasty meal . comes from the heart of Iran , the taste that makes you fly !!!

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    Ingredients:

    Yield:

    meatballs

    Units: US | Metric

    For the Meatballs

    For the Glaze

    For the Garnish

    Directions:

    1. 1
      To make the meatballs: Pulse all the ingredients, except the meat and egg, in a food processor until you have a grainy paste.
    2. 2
      Transfer to a large mixing bowl and add the meat and egg. Lightly knead with your hands for a few minutes (do not over mix).
    3. 3
      Cover and place in the refrigerator for 30 minutes and up to 24 hours.
    4. 4
      Preheat the oven to 500?F. Generously oil a wide, nonreactive baking dish (wide enough to fit 24 meatballs, about 12x14 inches) and set aside.
    5. 5
      Remove the paste from the refrigerator and shape into bite-sized balls (about 1 1/2 tablespoons each, you can use an ice cream scoop) and place the meatballs in the baking dish and brush well with oil. Bake in the oven for 10 minutes.
    6. 6
      Meanwhile, in a mixing bowl combine all the ingredients for the glaze. It is important that you taste the glaze and be sure that it has a good balance between sweet and sour—add more honey if the pomegranate molasses you have used is too sour.
    7. 7
      Reduce the oven to 400?F. Glaze the meatballs and bake for another 5 minutes to infuse them with the flavor of the pomegranate. Adjust seasoning to taste. If too sour add more honey; if too sweet add more pomegranate molasses. Keep warm in the oven until ready to serve.
    8. 8
      Place the meatballs with its sauce in deep serving dish and garnish.

    Ratings & Reviews:

    • on February 26, 2014

      Thanks for a great recipe. I am a dietetic intern and a blogger. Today is a national pistachio day a and this recipe is a perfect recipe to share with my readers.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on August 09, 2013

      55

      Fascinating, unique recipe! We loved these flavorsome lamb meatballs as part of meze. This made 48 X 1" meatballs. I did increase salt to 1 tbs and that was about right for the 2 lb of meat and all the rest of it, for us. So delicious and easy to make. Bit crumbly when eating, so might try using 2 eggs next time.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Persian Pomegranate and Pistachio Meatball

    Serving Size: 1 (1876 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 232.2
     
    Calories from Fat 161
    69%
    Total Fat 17.8 g
    27%
    Saturated Fat 4.8 g
    24%
    Cholesterol 35.3 mg
    11%
    Sodium 233.4 mg
    9%
    Total Carbohydrate 9.9 g
    3%
    Dietary Fiber 1.7 g
    7%
    Sugars 4.8 g
    19%
    Protein 9.5 g
    19%

    The following items or measurements are not included:

    pomegranate molasses

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