Fesenjan Inspired Pomegranate Meatballs Recipes

FESENJAN-INSPIRED POMEGRANATE MEATBALLS

Fesenjan-Inspired Pomegranate Meatballs image

Found online when I was looking specifically for Persian meatball recipes. I adapted this recipe in a few places and as is usually the case the very first thing I did was cut the recipe in half. Use all beef if you don't like lamb. I added the walnuts and once I did that I realized as I was adding new ingredients the recipe had morphed into an easier yet different version of fesenjan. From hannaford.com. The meatballs were served over basic Persian 'kateh' (boiled white basmati rice) and accompanied by a crisp salad with fresh seasonal ingredients.

Provided by COOKGIRl

Categories Meat

Time 40m

Yield 25-30 meatballs

Number Of Ingredients 18

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
fresh mint leaves
pomegranate molasses
plain yogurt (thick or Greek) (optional)

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.

Nutrition Facts : Calories 73.4, Fat 5.5, SaturatedFat 2.1, Cholesterol 23.6, Sodium 87.5, Carbohydrate 1.3, Fiber 0.4, Sugar 0.1, Protein 4.6

POMEGRANATE MEATBALLS

Pomegranate Meatballs image

Slightly sweet and a little tart. But it's a change from your usual (tomato & cranberry sauce or ketchup & jelly meatball recipes). This recipe is gluten-free and casein-free. You can find pomegranate molasses at a local health food or gourmet food store. Or you can make your own by reducing pomegranate juice (plus a little sugar and lemon juice) over a medium flame for an hour. Serve over rice or noodles.

Provided by LawyerMom

Categories Meatballs

Time 25m

Yield 18 meatballs, 6-8 serving(s)

Number Of Ingredients 9

Ingredients

1 1/2 lbs ground beef
1 large onion
1 egg
1/4 cup cooked rice
1/4 cup olive oil
1/8 cup pomegranate molasses
3/4 cup tomato sauce (or crushed tomatoes)
1/4 cup pine nuts
salt and pepper (to taste)

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.

Nutrition Facts : Calories 400.6, Fat 30.7, SaturatedFat 8.4, Cholesterol 108.1, Sodium 248.4, Carbohydrate 7, Fiber 1.1, Sugar 2.6, Protein 23.8

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