Pomegranate Meatballs Recipes

LAMB MEATBALLS WITH SOUR CHERRIES, POMEGRANATES & PISTACHIOS

Steps:

• Put all the ingredients for the meatballs in a large bowl and mix them together with your hands, really pummelling the meat so that the spices and seasoning get well mixed in. Using wet hands, form the meat into 24 balls just a little bigger than a walnut.
• As you form these, put them on to a baking sheet or a tray. Cover them and put in the fridge for 45 mins or so to firm up.
• For the sauce, put the cherries and the pomegranate juice in a saucepan and bring to the boil. Take the pan off the heat and leave the cherries to sit in the warm liquid and plump up for 40 mins or so.
• Heat ½ tbsp olive oil in a frying pan and fry the meatballs in batches (they will give off lots of oil when frying). Transfer to a plate as each lot are browned. Remember you aren't cooking these through, just browning them. Gently fry the onion in 1 tbsp oil in a large shallow casserole or deep frying pan until pale gold. Add the garlic and cook for another couple of mins, then add the wine, stock, pomegranate molasses, cinnamon and bay. Add the cherries, too - they should have absorbed nearly all of the pomegranate juice.
• Put the meatballs back in the pan. Bring the sauce to just under boiling, then turn the heat down low, season well, cover the pan and cook for 15 mins. Take the lid off and cook for another 15 mins. You should have a nice sauce around the meatballs, but if it seems too thin, remove the meatballs and reduce the sauce by boiling it, then put the meatballs back in.
• Taste for seasoning - you should consider the sweetness as well as the saltiness - and adjust it if you need to (you could add a teaspoon of honey, or a little more pomegranate molasses). Scatter with the herbs, pistachios and pomegranate seeds to finish.

POMEGRANATE-GLAZED LAMB MEATBALLS

Steps:

• In a large bowl, knead together the lamb, garlic, salt, orange zest and pepper until combined. Form into 1-inch meatballs. Transfer to a foil-lined baking sheet and brush with oil.
• Heat the broiler. Run meatballs under the broiler until golden and just cooked through, about 5 minutes. Brush immediately with pomegranate molasses. Spear with toothpicks, sprinkle with mint and serve.

POMEGRANATE MEATBALLS

Steps:

• 1. Finely dice a quarter of the onion. Combine with beef, egg, rice, salt, and pepper. Mix and form into 1-2 inch meatballs. (You can also cheat and just use frozen meatballs.).
• 2. Chop the remaining onion into fine slices. Saute in olive oil in a large frying pan over medium flame. When softened, add pine nuts and allow to sear.
• 3. Lower flame to low-medium; add pomegranate molasses and tomato sauce. Allow to cook for a minute. Then add all the meatballs in a single layer to the sauce.
• 4. Cover the pan and allow to cook on medium-low for 5-6 minutes. Using tongs, flip the meatballs over and cook until done. (Time will vary depending on size of meatballs.).
• 5. Give it a stir before serving. Serve over rice or pasta. Garnish with parsley and additional pine nuts.

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.