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Persian Pomegranate Meatballs
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Persian Pomegranate Meatballs
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  Print Recipe

Ingredients:
................................................
Servings:
about
scaling
Cook Time:
 4 hrs 30 min
Prep Time:
 20 minutes
Cook Method:
 baked and slow cooker
Cook Temp:
 350 degrees/low
Directions:
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A savory mixture of ground lamb, beef, cumin, mint, and bulgur wheat creates these cocktail-party treats. The sweet pomegranate sauce is a perfect match for the Persian-inspired meatballs. The meatballs and sauce can be made ahead and refrigerated for up to three days before your party.

Meatballs
1 1/2 cups fine bulgur wheat (in the International aisle)
1 1/2 cups hot water
1 1/2 lb. ground lamb
1 lb. 90% lean ground beef
1 medium onion, coarsely chopped
1 tsp. freshly ground black pepper
2 tsp. kosher salt
1 Tbsp. ground cumin
2 eggs, beaten
1/3 cup finely chopped fresh mint or 2 Tbsp. dried
2 Tbsp. pomegranate molasses (in the International aisle)

Pomegranate Sauce
1 (16-oz.) bottle pomegranate juice
3 Tbsp. cornstarch
1 (12-oz.) jar red currant jelly
3/4 cup pomegranate molasses
1 tsp. cider vinegar

Garnishes
1 1/2 cups plain nonfat yogurt
1/4 cup finely chopped fresh mint (optional)

1. Prepare meatballs. Place bulgur in a medium bowl and pour hot water on top. Let soak for 15 minutes.
2. Meanwhile, in a large bowl, combine lamb, beef, onion, black pepper, salt, cumin, eggs, mint, and molasses.
3. Preheat oven to 350 degrees F. Line two baking sheets with foil and spray with vegetable cooking spray.
4. Add bulgur to meat mixture and mix well. Form mixture into meatballs, each about 1 Tbsp. in size. (Keep a bowl of warm water nearby to dip your fingers in periodically - this will prevent them from becoming too sticky.) Place meatballs on prepared baking sheets, about 1/2 inch apart. Bake at 350 degrees F for 15 minutes. You may need to bake meatballs in two batches. Refrigerate cooked meatballs or transfer to slow cooker.
5. While meatballs bake, prepare pomegranate sauce. In a medium saucepan, whisk pomegranate juice and cornstarch together until there are no lumps. Place over medium-high heat and bring mixture to a full boil, stirring constantly, until mixture thickens, about 6 minutes.
6. When mixture has thickened, turn off heat and add jelly, pomegranate molasses, and vinegar. Whisk until smooth.
7. If desired, refrigerate meatballs and sauce until needed. If using immediately, transfer cooked meatballs to slow cooker. Add sauce and mix very gently to coat meatballs, being careful that they don't break up. Cover and cook on Low for 2 hours, stirring once after 1 hour. Refrigerated meatballs and sauce will take 3 hours to cook; stir once after 1 hour 30 minutes. Serve warm from slow cooker, with yogurt and chopped fresh mint, if desired, in bowls on the side.

Recipe courtesy of Hannaford fresh magazine November-December 2008.
1 1/2 cup Bulgur wheat, dry
1 1/2 cup Hot water
1 1/2 lb Ground lamb, 80% lean
1 lb Ground beef, 90% lean
1 ea Medium onion, coarsley chopped
1 tsp Black pepper, freshly ground
2 tsp Kosher salt
1 Tbs Ground cumin
2 ea Large eggs, beaten
1/3 cup Chopped fresh mint
7/8 cup pomegranate molasses (found in the International aisle)
16 oz Pomegranate juice
3 Tbs Cornstarch
12 oz Currant jelly
1 tsp Cider vinegar
1 1/2 cup Plain yogurt, non fat


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