TURKISH SPICED MEATBALLS WITH POMEGRANATE YOGURT SAUCE
Italian and Swedish meatballs, step aside. These Turkish meatballs are so juicy, light, and flavorful-not to mention easy-they'll be rocking your party world this holiday season.
Provided by Melissa Roberts
Categories Lamb Appetizer Bake Cocktail Party Yogurt Oscars New Year's Eve Ground Lamb Spice Family Reunion Poker/Game Night Shower Pomegranate Party Pomegranate Juice Gourmet Sugar Conscious Kidney Friendly Peanut Free Tree Nut Free Soy Free
Yield Makes about 42 meatballs
Number Of Ingredients 15
Steps:
- Make Sauce:
- Put yogurt in a paper towel-lined sieve set over a bowl and keep covered and chilled 8 to 12 hours.
- Boil pomegranate juice in a small heavy saucepan until syrupy and reduced to about 2 tablespoons, about 10 minutes. Keep warm off heat, covered.
- Make Meatballs:
- Soak whole slices of bread for 30 minutes in a mixing bowl filled with water, then fold and squeeze gently to remove as much water as possible.
- Pulse onion in a food processor until finely chopped, then add parsley and pulse again until finely chopped. Add lamb, bread (torn into pieces), allspice, red-pepper flakes, cinnamon, and 1/2 teaspoon salt and pulse, stopping and scraping down sides, until combined. (Do not overblend.)
- Roll level tablespoons of meat mixture into balls (about 42), arranging them on plates or on another sheet pan.
- Preheat oven to 350°F with rack in middle. Line a large, rimmed sheet pan with foil.
- Heat olive oil and vegetable oil together in a 12-inch nonstick skillet over medium-high heat until oils shimmer (put one meatball in to test; it should sizzle). Brown meatballs all over in batches of 10 to 12, turning occasionally with a spoon or shaking skillet (lower heat if oil begins to smoke), about 2 minutes per batch. Transfer, as browned, to lined sheet pan.
- Once all meatballs are browned, transfer the sheet pan to the oven and bake until meatballs are cooked through (cut one open to look, or use an instant-read thermometer; it should register 160°F), 10 to 15 minutes. Drain briefly on paper towels.
- Spoon drained yogurt into a small serving bowl and drizzle with pomegranate syrup, then swirl it in briefly with a spoon. Sprinkle some pomegranate seeds over top. Spear each meatball with a toothpick and serve yogurt alongside for dipping.
POMEGRANATE-GLAZED LAMB MEATBALLS
Back in 2012, for her Good Appetite column, Melissa Clark took inspiration from the kinds of seasonal cocktails usually found at exclusive bars and restaurants and experimented with them at home. She created a selection of drinks, and let them inspire a group of snacks. Among them was this dish, lamb meatballs with a pomegranate glaze, which paired elegantly with the grenadine of an El Presidente cocktail. But they're just as nice without the cocktail. Have them alone, as a light snack or part of an evening of tapas, or pair them with some couscous and goat cheese for a larger meal.
Provided by Melissa Clark
Categories easy, appetizer
Time 20m
Yield About 2 dozen meatballs, or about 8 servings
Number Of Ingredients 8
Steps:
- In a large bowl, knead together the lamb, garlic, salt, orange zest and pepper until combined. Form into 1-inch meatballs. Transfer to a foil-lined baking sheet and brush with oil.
- Heat the broiler. Run meatballs under the broiler until golden and just cooked through, about 5 minutes. Brush immediately with pomegranate molasses. Spear with toothpicks, sprinkle with mint and serve.
PISTACHIO AND POMEGRANATE MEATBALLS (KUFTEH-YE PESTEH-O ANAR)
Pistachios add their signature flavor to these turkey meatballs. Serve them as wraps with lavash flat bread and plenty of fresh herbs.
Provided by Najmieh Batmanglij
Categories Dinner Lunch Meatball Persian New Year Pistachio turkey Breadcrumbs Herb Cilantro Tarragon Parsley Pomegranate Pomegranate Juice Peanut Free Dairy Free Soy Free
Yield Makes 24-30 meatballs
Number Of Ingredients 25
Steps:
- To make the meatballs: Place all the ingredients, except the ground turkey and egg, in a food processor and pulse until you have a grainy paste. Transfer to a large mixing bowl and add the turkey and egg. Lightly knead with your hands for a few minutes (do not over-mix). Cover and chill in the fridge for at least 10 minutes or up to 24 hours.
- Preheat the oven to 450°F (230°C). Generously oil a wide, non-reactive baking dish, large enough to fit 24 meatballs, (about 12 x 14 in/30 x 35 cm) and set aside.
- Remove the turkey mixture from the fridge and shape into walnut-sized balls (about 1 1/2 tablespoons each, using an ice-cream scoop). Place the meatballs in the baking dish and brush well with oil. Bake in the oven for 15 minutes, until bottoms of the meatballs are lightly golden.
- Meanwhile, in another mixing bowl, combine all the ingredients for the glaze.
- Spoon the glaze over the meatballs and bake for another 5 minutes to infuse them with the flavor of pomegranate.
- Garnish with the pomegranate arils and serve warm with the sauce. These meatballs are perfect for wrapping with sprigs of fresh basil in lavash bread or green lettuce.
PERSIAN-INSPIRED MEATBALLS
Advieh, herbs, and pomegranate molasses give these lamb meatballs a Persian flair. Serve with flatbreads and yogurt or over a green salad. If you go the salad route, include some fresh herbs and pomegranate molasses to match the meatballs.
Provided by LauraF
Categories Meat and Poultry Recipes Lamb Ground
Time 58m
Yield 30
Number Of Ingredients 11
Steps:
- Combine lamb, bread crumbs, scallions, mint, advieh, dill, salt, and pepper in a large bowl. Add beaten eggs; knead by hand until smooth and sticky. Cover and refrigerate until flavors blend, at least 30 minutes.
- Set an oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Form the lamb mixture into 1-inch balls. Arrange on a rimmed baking sheet. Mist the tops with cooking spray.
- Broil in the preheated oven for 5 minutes. Rotate the baking sheet and broil for 3 minutes more. An instant-read thermometer inserted into the center should read at least 140 degrees F (60 degrees C).
- Brush the meatballs with pomegranate molasses as soon as they come out of the oven.
Nutrition Facts : Calories 60.2 calories, Carbohydrate 2.9 g, Cholesterol 27.6 mg, Fat 3.5 g, Fiber 0.1 g, Protein 4.5 g, SaturatedFat 1.4 g, Sodium 90.8 mg, Sugar 1.4 g
POMEGRANATE-GLAZED TURKEY MEATBALLS
A splash of pomegranate juice turns ordinary meatballs into something extraordinary. I love the sweet lightness of the glaze combined with the ground turkey, herbs and spices. -Danielle D'Ambrosio, Brighton, Massachusetts
Provided by Taste of Home
Categories Appetizers
Time 40m
Yield 3 dozen.
Number Of Ingredients 11
Steps:
- In a large bowl, combine the egg, bread crumbs, parsley, salt, paprika, pepper and garlic salt. Crumble turkey over mixture and mix well. Shape into 1-in. balls., Divide between two ungreased 15x10x1-in. baking pans. Bake at 375° for 10-15 minutes or until a thermometer reads 165° and juices run clear., Meanwhile, in a large skillet, combine 3 cups pomegranate juice and sugar. Bring to a boil; cook until liquid is reduced to about 1 cup. Combine cornstarch and remaining juice; stir into skillet. Cook and stir for 1 minute or until thickened., Gently stir in meatballs and heat through. Serve in a slow cooker or chafing dish.
Nutrition Facts :
LAMB MEATBALLS WITH POMEGRANATE SAUCE
Mediterranean-style meatballs served with a pomegranate juice reduction served with garlic and chive flavored yogurt and pita wedges. The meatballs are browned on the stove-top then finished in a slow oven.
Provided by threeovens
Categories < 60 Mins
Time 1h
Yield 32 meatballs, 8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 300°F In a large bowl combine egg, bread crumbs, chopped mint, 2 cloves minced garlic, salt and pepper. Add lamb and mix well. Shape into about 32 meatballs and set aside.
- To prepare the sauce bring the pomegranate juice to a boil in a medium saucepan. reduce heat and simmer, uncovered, about 25 minutes until reduce to about 1/2 cup. Add the sugar and stir to dissolve.
- Meanwhile, heat the olive oil in a large skillet over medium high heat. Brown the meatballs, in batches, being sure to turn meatballs a few times for even browning. Once browned transfer meatballs to a 15x10x1 inch baking dish. Bake 15 to 20 minutes or until and instant read thermometer reads 160°F when inserted in a meatball.
- While meatballs are finishing prepare the yogurt sauce. In a medium bowl combine yogurt, 1 tablespoon snipped chives, and one minced garlic clove.
- To serve, drizzle meatballs with pomegranate sauce, sprinkle with remaining snipped chives and mint if desired. Serve with the yogurt sauce and toasted pita wedges.
POMEGRANATE MEATBALLS
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
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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