Fesenjan Inspired Pomegranate Meatballs Recipes

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.

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.

Steps:

• To make the meatballs: Pulse all the ingredients, except the meat and egg, in a food processor until you have a grainy paste.
• 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).
• Cover and place in the refrigerator for 30 minutes and up to 24 hours.
• 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.
• 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.
• 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.
• 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.
• Place the meatballs with its sauce in deep serving dish and garnish.