Fesenjan-Inspired Pomegranate Meatballs
photo by COOKGIRl
- Ready In:
- 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 of fresh mint, chopped
- 2 tablespoons pomegranate molasses
- fresh mint leaves
- pomegranate molasses
- plain yogurt (thick or Greek) (optional)
- *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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