Persian Pomegranate And Pistachio Meatball Recipe

Name: Persian Pomegranate And Pistachio Meatball
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Meatballs; 1 small onion, completely chopped; 1 1/2 cups raw pistachios; 1/4 cup breadcrumbs; 2 cups fresh parsley, chopped; 1 cup fresh tarragon, chopped; 1 cup fresh cilantro, chopped; 1 tablespoon fresh lime juice; 1 teaspoon red pepper flakes; 1 teaspoon fresh ground black pepper; 1 tablespoon ground cumin; 1 teaspoon salt; 2 lbs ground lamb; 1 egg; 1/2 cup canola oil or 1/2 cup olive oil; For the Glaze; 3/4 cup pomegranate molasses; 1/4 cup honey or 1/4 cup grape molasses; 1 teaspoon salt; 1/2 teaspoon fresh ground black pepper; 1/2 teaspoon red pepper flakes; For the Garnish; 2 tablespoons chopped pistachios; 1 sprig basil; mixed sprouts; mint; 1 cup fresh pomegranate

Servings: persons

For the Meatballs
1 small onion, completely chopped
1 1/2 cups raw pistachios
1/4 cup breadcrumbs
2 cups fresh parsley, chopped
1 cup fresh tarragon, chopped
1 cup fresh cilantro, chopped
1 tablespoon fresh lime juice
1 teaspoon red pepper flakes
1 teaspoon fresh ground black pepper
1 tablespoon ground cumin
1 teaspoon salt
2 lbs ground lamb
1 egg
1/2 cup canola oil or 1/2 cup olive oil
For the Glaze
3/4 cup pomegranate molasses
1/4 cup honey or 1/4 cup grape molasses
1 teaspoon salt
1/2 teaspoon fresh ground black pepper
1/2 teaspoon red pepper flakes
For the Garnish
2 tablespoons chopped pistachios
1 sprig basil
mixed sprouts
mint
1 cup fresh pomegranate

1
To make the meatballs: Pulse all the ingredients, except the meat and egg, in a food processor until you have a grainy paste.
2
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).
3
Cover and place in the refrigerator for 30 minutes and up to 24 hours.
4
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.
5
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.
6
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.
7
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.
8
Place the meatballs with its sauce in deep serving dish and garnish.

1079

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Swap the honey for maple syrup or agave for a slightly different but equally rich sweetness.

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

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

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

You need 27 ingredients. The key ingredients include: For the Meatballs, 1 small onion, completely chopped, 1 1/2 cups raw pistachios, 1/4 cup breadcrumbs, and more.

Yes, Persian Pomegranate And Pistachio Meatball 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.

That's it — enjoy your meal!

Persian Pomegranate And Pistachio Meatball

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions