1/1 Photo of Persian Pomegranate and Pistachio Meatball
delicious , aromatic and tasty meal . comes from the heart of Iran , the taste that makes you fly !!!
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For the Meatballs
- 1 small onion, completely chopped
- 354.88 ml raw pistachios
- 59.14 ml breadcrumbs
- 473.18 ml fresh parsley, chopped
- 236.59 ml fresh tarragon, chopped
- 236.59 ml fresh cilantro, chopped
- 14.79 ml fresh lime juice
- 4.92 ml red pepper flakes
- 4.92 ml fresh ground black pepper
- 14.79 ml ground cumin
- 4.92 ml salt
- 907.18 g ground lamb
- 1 egg
- 118.29 ml canola oil or 118.29 ml olive oil
For the Glaze
- 177.44 ml pomegranate molasses
- 59.14 ml honey or 59.14 ml grape molasses
- 4.92 ml salt
- 2.46 ml fresh ground black pepper
- 2.46 ml red pepper flakes
For the Garnish
- 1To make the meatballs: Pulse all the ingredients, except the meat and egg, in a food processor until you have a grainy paste.
- 2Transfer to a large mixing bowl and add the meat and egg. Lightly knead with your hands for a few minutes (do not over mix).
- 3Cover and place in the refrigerator for 30 minutes and up to 24 hours.
- 4Preheat the oven to 500?F. Generously oil a wide, nonreactive baking dish (wide enough to fit 24 meatballs, about 12x14 inches) and set aside.
- 5Remove 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.
- 6Meanwhile, 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.
- 7Reduce 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.
- 8Place the meatballs with its sauce in deep serving dish and garnish.
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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
- Total Fat 17.8 g
- Saturated Fat 4.8 g
- Cholesterol 35.3 mg
- Sodium 233.4 mg
- Total Carbohydrate 9.9 g
- Dietary Fiber 1.7 g
- Sugars 4.8 g
- Protein 9.5 g
The following items or measurements are not included: