FESENJAN-INSPIRED POMEGRANATE MEATBALLS

Fesenjan-Inspired Pomegranate Meatballs image

Provided by COOKGIRl

Categories Meat

Time 40m

Yield 25-30 meatballs

Number Of Ingredients 18

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.