Ingredients
-
-
1
-
1 1/2
-
1/4
-
2
-
1
-
1
-
1
-
1
-
1
-
1
-
1
-
2
-
1
-
1/2
Directions
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. |
