photo : Persian Pomegranate and Pistachio Meatball Recipe
Total Time: 27 mins
Prep Time: 12 mins
Cook Time: 15 mins
Delicious , aromatic and tasty meal . comes from the heart of Iran , the taste that makes you fly !!!
Ingredients:
Yield: 24
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.
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photo : Persian Pomegranate and Pistachio Meatball Recipe |
Total Time: 27 mins
Prep Time: 12 mins
Cook Time: 15 mins
Delicious , aromatic and tasty meal . comes from the heart of Iran , the taste that makes you fly !!!
Ingredients:
Yield: 24
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.
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