Fesenjan-Inspired Pomegranate Meatballs

“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.”
READY IN:
40mins
YIELD:
25-30 meatballs
UNITS:
US

Ingredients Nutrition

Directions

  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.

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