Persian Pomegranate-Pistachio Lamb Meatballs

Ingredients

 

1 onion, chopped well

2 stalks scallions, chopped well

10 garlic cloves, chopped

1 1/2 cups raw pistachios

1/4 cup almond flour

2 cups fresh parsley, chopped

1 cup fresh tarragon, chopped

1 cup fresh cilantro, chopped

Zest of 1 fresh lime

1 Tablespoon fresh lime juice

1 jalapeno, seeds removed, chopped well

1 pinch black pepper

1 teaspoon cumin

1 teaspoon turmeric

1 pinch salt

2 pounds ground lamb

1 egg

1/2 cup olive oil

 

Glaze

 

3/4 cup pomegranate molasses (I got it from Amazon.com)

1/4 cup honey

1 pinch salt

1 pinch black pepper

1 pinch chili flakes

 

Garnish

2 Tablespoons chopped pistachios

1 sprig basil

mint leaves

1 cup fresh pomegranate arils

Directions

 

Meatballs

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 the paste, to a large mixing bowl 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 overnight.

4. Preheat the oven to 500F.

5. With extra virgin olive oil, grease a baking dish, large enough to hold 24 meatballs, and set aside. Use a baking dish that goes from oven to trivets on the table.

6. Remove the paste from the refrigerator and scoop out of bowl with a Tablespoon and shape into bite-sized balls, the size of the 1 Tablespoon.

7. Put the meatballs in the baking dish and brush with olive oil. Bake in the oven for 10 minutes.

 

Glaze

1. In a mixing bowl combine all the ingredients for the glaze.

2. Taste and decide whether it’s too sour. If so, just add more honey.

3. Reduce the oven to 400 degrees.

4. Brush the glaze over each meatball and bake for another 5 minutes, so the flavor of the glaze becomes incorporated. to infuse them with the flavor of the pomegranate. Keep warm in the oven until ready to serve.

5. Just before bringing to table, garnish the meatballs with chopped herbs and more arils.

 

Serve these delicious meatballs with Basmati or Jasmine rice, or your favorite Daal recipe; a simple tossed salad, warm pita bread and one of the following wines: red Cabernet Sauvignon, Shiraz, Merlot, Pinot Noir, or an excellent Chardonnay, plus many more.

 

My dear husband was the guinea pig for this recipe, as he is for all of them. After he helped himself to the dinner spread, laid out, there was a pause, and great suspense, waiting for a reaction as he raised his fork. Before I could say one word, he let out sounds of high satisfaction. Happily, he loved the lamb meatballs and I hope you will too! This was definitely one way to my husband’s heart!

 

Try this excellent wine with lamb. ©Joyce Hays, Target Health Inc.

 

With the lamb we had Stag’s Leap Wine Cellars, “Artemis“ Cabernet. If you haven’t tried any of the wines (red and white) from this reliable vineyard, we urge you to do so. This vineyard has a very wide range of wines and prices to pick from and it’s fun to experiment. We have never been disappointed. One of our favorites is the “Artemis“ above.

 

We stayed in this weekend, relaxing, reading and just generally chilling. Maybe, that’s not exactly the right word to use when it was 5 degrees here in Manhattan, last night. Luckily, we could curl up with a good red wine, delicious food and the best company there is.

 

 

Have a great week everyone!

 

From Our Table to Yours

Bon Appetit!

 

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