Persian Pomegranate and Pistachio Meatball

Submitted by magy-sh

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

 

• Ready In: 27mins
• Ingredients: 24
• Yields: 24 meatballs

ingredients

• For the Meatballs

• 1 small onion, completely chopped
• 1 1⁄2 cups raw pistachios
• 1⁄4 cup breadcrumbs
• 2 cups fresh parsley, chopped
• 1 cup fresh tarragon, chopped
• 1 cup fresh cilantro, chopped
• 1 tablespoon fresh lime juice
• 1 teaspoon red pepper flakes
• 1 teaspoon fresh ground black pepper
• 1 tablespoon ground cumin
• 1 teaspoon salt
• 2 lbs ground lamb
• 1 egg
• 1⁄2 cup canola oil or 1/2 cup olive oil

• For the Glaze

• 3⁄4 cup pomegranate molasses
• 1⁄4 cup honey or 1/4 cup grape molasses
• 1 teaspoon salt
• 1⁄2 teaspoon fresh ground black pepper
• 1⁄2 teaspoon red pepper flakes

• For the Garnish

• 2 tablespoons chopped pistachios
• 1 sprig basil
• mixed sprouts
• mint
• 1 cup fresh pomegranate

directions

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. 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. Cover and place in the refrigerator for 30 minutes and up to 24 hours.
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. 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. 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. 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. Place the meatballs with its sauce in deep serving dish and garnish.

Reviews

[rabbimiriyam]

I made these with Beyond Ground Meat (vegan) and it was fantastic. a gorgeous, tasty, lovely recipe, even when it's a vegan version! Thank you!

 

[Vehik N.]

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.

 

[rosslare]

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.