0 0
Persian Pomegranate And Pistachio

Share it on your social network:

Or you can just copy and share this url

Ingredients

Adjust Servings:
1 small onion completely chopped
1 1/2 cups raw pistachios
1/4 cup breadcrumbs
2 cups fresh parsley chopped
1 cup fresh tarragon chopped
1 cup fresh cilantro chopped
1 tablespoon fresh lime juice
1 teaspoon red pepper flakes
1 teaspoon fresh ground black pepper
1 tablespoon ground cumin
1 teaspoon salt
2 lbs ground lamb
1 egg
1/2 cup canola oil or 1/2 cup olive oil

Nutritional information

232.3
Calories
161 g
Calories From Fat
17.9 g
Total Fat
4.8 g
Saturated Fat
35.4 mg
Cholesterol
233.5mg
Sodium
9.9 g
Carbs
1.8 g
Dietary Fiber
4.8 g
Sugars
9.5 g
Protein
1876g
Serving Size (g)
1
Serving Size

Bookmark this recipe

You need to login or register to bookmark/favorite this content.

Persian Pomegranate And Pistachio

Features:
    Cuisine:

    I appreciate recipes that are budget-friendly.

    • 47 min
    • Serves 3
    • Easy

    Ingredients

    Directions

    Share

    Persian Pomegranate and Pistachio Meatball


    Discover ground-breaking new supplements!    SHOP & SAVE


     

    Steps

    1
    Done

    To Make the Meatballs: Pulse All the Ingredients, Except the Meat and Egg, in a Food Processor Until You Have a Grainy Paste.

    2
    Done

    Transfer to a Large Mixing Bowl and Add the Meat and Egg. Lightly Knead With Your Hands For a Few Minutes (do not Over Mix).

    3
    Done

    Cover and Place in the Refrigerator For 30 Minutes and Up to 24 Hours.

    4
    Done

    Preheat the Oven to 500?f. Generously Oil a Wide, Nonreactive Baking Dish (wide Enough to Fit 24 Meatballs, About 12x14 Inches) and Set Aside.

    5
    Done

    Remove the Paste from the Refrigerator and Shape Into Bite-Sized Balls (about 1 1/2 Tablespoons Each, You Can Use an Ice Cream Scoop) and Place the Meatballs in the Baking Dish and Brush Well With Oil. Bake in the Oven For 10 Minutes.

    6
    Done

    Meanwhile, in a Mixing Bowl Combine All the Ingredients For the Glaze. It Is Important That You Taste the Glaze and Be Sure That It Has a Good Balance Between Sweet and Souradd More Honey If the Pomegranate Molasses You Have Used Is Too Sour.

    7
    Done

    Reduce the Oven to 400?f. Glaze the Meatballs and Bake For Another 5 Minutes to Infuse Them With the Flavor of the Pomegranate. Adjust Seasoning to Taste. If Too Sour Add More Honey; If Too Sweet Add More Pomegranate Molasses. Keep Warm in the Oven Until Ready to Serve.

    8
    Done

    Place the Meatballs With Its Sauce in Deep Serving Dish and Garnish.

    Avatar Of Raegan Gomez

    Raegan Gomez

    Spice whisperer known for her bold and aromatic dishes that burst with flavor.

    Recipe Reviews

    There are no reviews for this recipe yet, use a form below to write your review
    Pineapple Fried Rice From Cooked
    previous
    Pineapple Fried Rice From Cooked
    Mini Meatballs
    next
    Mini Meatballs
    Pineapple Fried Rice From Cooked
    previous
    Pineapple Fried Rice From Cooked
    Mini Meatballs
    next
    Mini Meatballs

    Add Your Comment

    18 − eighteen =