Fesenjan-Inspired Pomegranate Meatballs Recipe

Name: Fesenjan-Inspired Pomegranate Meatballs
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup Bulgar wheat (read *Note); 1/2 cup boiling water; 3/4 lb ground lamb; 1/2 lb ground beef; 1/2 medium yellow onion, finely minced (I use a food processor to prep the onion, walnuts and fresh mint all together); 1/4 cup walnuts, finely ground; 1 teaspoon cumin seed, lightly crushed; 1/2 teaspoon ground cinnamon; 1/2 teaspoon ground cardamom; 1/4 teaspoon ground cloves; 1/2 teaspoon black pepper, freshly ground; 1 teaspoon kosher salt; 1 large egg, lightly beaten; 3 tablespoons of fresh mint, chopped; 2 tablespoons pomegranate molasses; Garnish; fresh mint leaves; pomegranate molasses; plain yogurt (thick or Greek) (optional)

Servings: persons

1/2 cup Bulgar wheat (read *Note)
1/2 cup boiling water
3/4 lb ground lamb
1/2 lb ground beef
1/2 medium yellow onion, finely minced (I use a food processor to prep the onion, walnuts and fresh mint all together)
1/4 cup walnuts, finely ground
1 teaspoon cumin seed, lightly crushed
1/2 teaspoon ground cinnamon
1/2 teaspoon ground cardamom
1/4 teaspoon ground cloves
1/2 teaspoon black pepper, freshly ground
1 teaspoon kosher salt
1 large egg, lightly beaten
3 tablespoons of fresh mint, chopped
2 tablespoons pomegranate molasses
Garnish
fresh mint leaves
pomegranate molasses
plain yogurt (thick or Greek) (optional)

1
*Note: I didn't have enough bulgur for this recipe and substitute cracked wheat and skipped the soaking (not necessary).
2
Prepare meatballs. Place bulgur in a medium bowl and pour hot water on top. Let soak for 15 minutes.
3
Meanwhile, in a large bowl, combine lamb, beef, onion, walnuts, spices black pepper, salt, egg, mint, and pomegranate molasses.
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
PREHEAT oven to 350 degrees F. Line a baking sheet with parchment paper.
6
With slightly damp hands form mixture into meatballs*. I used an oiled cookie scoop to help me form the meatballs.
7
Place meatballs on the parchment-lined baking sheet.
8
Bake for 20-25 minutes.
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
*Note: if serving this as an appetizer, use 1 tablespoon of the meat mixture to form each meatball.

753

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1/2 cup Bulgar wheat (read *Note), 1/2 cup boiling water, 3/4 lb ground lamb, 1/2 lb ground beef, and more.

Yes, Fesenjan-Inspired Pomegranate Meatballs falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Fesenjan-Inspired Pomegranate Meatballs

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