Fesenjan-Inspired Pomegranate Meatballs

1. 1

   *Note: I didn't have enough bulgur for this recipe and substitute cracked wheat and skipped the soaking (not necessary).

2. 2

   Prepare meatballs. Place bulgur in a medium bowl and pour hot water on top. Let soak for 15 minutes.

3. 3

   Meanwhile, in a large bowl, combine lamb, beef, onion, walnuts, spices black pepper, salt, egg, mint, and pomegranate molasses.

4. 4

   Add bulgur to meat mixture and mix. I find it best to refrigerate the meatball mixture first for at least 30 minutes before forming.

5. 5

   PREHEAT oven to 350 degrees F. Line a baking sheet with parchment paper.

6. 6

   With slightly damp hands form mixture into meatballs*. I used an oiled cookie scoop to help me form the meatballs.

7. 7

   Place meatballs on the parchment-lined baking sheet.

8. 8

   Bake for 20-25 minutes.

9. 9

   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.

10. 10

    *Note: if serving this as an appetizer, use 1 tablespoon of the meat mixture to form each meatball.

* Per serving · 4 servings · Values may vary.