Fesenjan-Inspired Pomegranate Meatballs

READY IN: 40mins
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • *Note: I didn't have enough bulgur for this recipe and substitute cracked wheat and skipped the soaking (not necessary).
  • Prepare meatballs. Place bulgur in a medium bowl and pour hot water on top. Let soak for 15 minutes.
  • Meanwhile, in a large bowl, combine lamb, beef, onion, walnuts, spices black pepper, salt, egg, mint, and pomegranate molasses.
  • Add bulgur to meat mixture and mix. I find it best to refrigerate the meatball mixture first for at least 30 minutes before forming.
  • PREHEAT oven to 350 degrees F. Line a baking sheet with parchment paper.
  • With slightly damp hands form mixture into meatballs*. I used an oiled cookie scoop to help me form the meatballs.
  • Place meatballs on the parchment-lined baking sheet.
  • Bake for 20-25 minutes.
  • Drain 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.
  • *Note: if serving this as an appetizer, use 1 tablespoon of the meat mixture to form each meatball.
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