Persian Pomegranate & Walnut Meatballs
Embark on a culinary journey to Persia with these delightful Pomegranate & Walnut Meatballs. This recipe is inspired by the traditional Persian dish Fesenjan, but simplified for ease while still delivering rich, complex flavors. Juicy ground lamb and beef are melded with finely ground walnuts, aromatic spices, and tangy pomegranate molasses, creating meatballs that are both satisfying and unique. Serve them over fluffy, fragrant Kateh rice and pair with a refreshing salad of seasonal veggies to balance the richness. Perfect for a cozy family dinner or an impressive appetizer for guests!
N/A
Servings
N/A
Calories
17
Ingredients
Ingredients
Bulgur wheat
1/2 cup (soaked in boiling water)
Boiling water
1/2 cup (for soaking bulgur)
Ground lamb
3/4 lb (fresh, uncooked)
Ground beef
1/2 lb (fresh, uncooked)
Yellow onion
1/2 medium (finely minced)
Walnuts
1/4 cup (finely ground)
Cumin seeds
1 teaspoon (lightly crushed)
Ground cinnamon
1/2 teaspoon (ground)
Ground cardamom
1/2 teaspoon (ground)
Ground cloves
1/4 teaspoon (ground)
Black pepper
1/2 teaspoon (freshly ground)
Kosher salt
1 teaspoon (to taste)
Large egg
1 (lightly beaten)
Fresh mint
3 tablespoons (chopped)
Pomegranate molasses
2 tablespoons (to mix with meat mixture)
Fresh mint leaves
to garnish (whole leaves)
Plain yogurt
to serve (optional, thick or Greek)
Instructions
1
In a medium bowl, combine bulgur wheat with boiling water. Cover and let it soak for 15 minutes until tender.
2
While bulgur is soaking, prepare the meat mixture. In a large bowl, combine the ground lamb, ground beef, finely minced onion, ground walnuts, crushed cumin seeds, ground cinnamon, ground cardamom, ground cloves, black pepper, kosher salt, beaten egg, chopped fresh mint, and pomegranate molasses. Mix well until fully combined.
3
Once the bulgur has soaked, fluff it with a fork and add it to the meat mixture. Stir to combine.
4
For best results, refrigerate the meat mixture for at least 30 minutes to firm up before forming the meatballs.
5
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
6
Using slightly damp hands, form the meat mixture into meatballs. For consistency, use a cookie scoop to portion out the mixture.
7
Place the formed meatballs on the prepared baking sheet, ensuring they have space in between.
8
Bake in the preheated oven for 20-25 minutes, or until the meatballs are browned and cooked through.
9
Once baked, drain the meatballs on paper towels to remove excess fat, then transfer to a serving platter. Garnish with fresh mint leaves and a drizzle of pomegranate molasses. Serve with a side of plain yogurt if desired.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What are Persian Pomegranate & Walnut Meatballs?
These are juicy meatballs made from a blend of ground lamb and beef mixed with finely ground walnuts, aromatic spices, and tangy pomegranate molasses, inspired by the traditional Persian dish Fesenjan.
What is the primary inspiration for this recipe?
The recipe is inspired by Fesenjan, a traditional Persian stew known for its rich combination of pomegranate and walnuts.
How long should I soak the bulgur wheat?
The bulgur wheat should be soaked in boiling water for approximately 15 minutes until it becomes tender.
What types of ground meat are used in these meatballs?
The recipe calls for 3/4 lb of ground lamb and 1/2 lb of ground beef.
How should the walnuts be prepared for the mixture?
The walnuts should be finely ground before being added to the meat mixture.
What spices are used to season the Persian meatballs?
The seasoning includes crushed cumin seeds, ground cinnamon, ground cardamom, ground cloves, black pepper, and kosher salt.
How should the onion be prepared?
The recipe requires 1/2 of a medium yellow onion that has been finely minced.
Why is it recommended to refrigerate the meat mixture before cooking?
Refrigerating the mixture for at least 30 minutes helps it firm up, making it easier to form the meatballs.
What is the recommended oven temperature for baking?
The oven should be preheated to 350°F (175°C).
How long do the meatballs take to bake?
The meatballs should be baked for 20 to 25 minutes, or until they are browned and cooked through.
Should the baking sheet be prepared in a specific way?
Yes, you should line the baking sheet with parchment paper to prevent sticking.
What role does the egg play in this recipe?
One lightly beaten large egg is used as a binder to help the meatballs hold their shape.
How is pomegranate molasses used in this dish?
Pomegranate molasses is mixed directly into the meat mixture for flavor and also used as a drizzle for garnish before serving.
What are the recommended side dishes for these meatballs?
They are best served over fluffy Kateh rice with a side of plain yogurt and a refreshing seasonal veggie salad.
What garnish is suggested for the final presentation?
The dish is garnished with fresh mint leaves and a drizzle of pomegranate molasses.
How can I ensure the meatballs are of a consistent size?
Using a cookie scoop to portion out the mixture will help ensure consistency across all meatballs.
What tip is given for handling the meat mixture with your hands?
It is recommended to use slightly damp hands when forming the meat mixture into balls to prevent sticking.
Should I drain the meatballs after baking?
Yes, the instructions suggest draining them on paper towels to remove any excess fat before serving.
What type of yogurt is best for serving?
Plain yogurt is suggested, specifically thick or Greek-style varieties.
How many ingredients are required for this recipe?
There are 17 ingredients listed in the recipe count.
What texture should the bulgur wheat have after soaking?
The bulgur wheat should be tender and should be fluffed with a fork before being added to the meat.
Is this recipe considered healthy?
Yes, it is tagged as a healthy and easy recipe that provides rich flavors without excessive complexity.
Can these meatballs be served as an appetizer?
Absolutely, they are described as both a cozy family dinner option and an impressive appetizer for guests.
What is the preparation method for the fresh mint in the meat mixture?
The fresh mint should be chopped before being mixed with the other ingredients.
How much bulgur wheat is used?
The recipe calls for 1/2 cup of bulgur wheat.
How much pomegranate molasses goes into the meat mixture?
Two tablespoons of pomegranate molasses are mixed into the meat mixture.
Is there a specific way to prepare the cumin seeds?
One teaspoon of cumin seeds should be lightly crushed to release their flavor.
Can I use ground cinnamon in this recipe?
Yes, 1/2 teaspoon of ground cinnamon is one of the key aromatic spices used.
Are these meatballs spicy?
The recipe uses aromatic spices like cinnamon, cardamom, and cloves which provide warmth and complexity rather than intense heat.
What categories does this recipe fall into?
This recipe is categorized as Middle Eastern, Persian, comfort food, and an easy-to-make dinner or appetizer.