Fesenjan Inspired Pomegranate Meatballs Recipes

FESENJAN-INSPIRED POMEGRANATE MEATBALLS

Steps:

• *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.