Fesenjan-Inspired Pomegranate Meatballs

Name: Fesenjan-Inspired Pomegranate Meatballs
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 25–30 meatballs
Cuisine: Persian Plateau & Isfahan
Ingredients: 0.5 cup Bulgar wheat; 0.5 cup boiling water; 0.75 lb ground lamb; 0.5 lb ground beef; 0.5 medium yellow onion; 0.25 cup walnuts; 1 tsp cumin seed; 0.5 tsp ground cinnamon; 0.5 tsp ground cardamom; 0.25 tsp ground cloves; 0.5 tsp black pepper; 1 tsp kosher salt; 1 large egg; 3 tbsp fresh mint; 2 tbsp pomegranate molasses; Garnish; fresh mint leaves; pomegranate molasses

Lamb, beef and bulgar wheat baked in the oven and spiced with pomegranate molasses and cumin for Persian meatballs.

40 min · Serves 25 · Medium

Method

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Time: Prep 20 min · Cook 20 min · 40 min total
Difficulty: medium

1
Prepare meatballs. Place bulgur in a medium bowl and pour hot water on top. Let soak for 15 minutes.
15 min
2
Meanwhile, in a large bowl, combine lamb, beef, onion, walnuts, spices black pepper, salt, egg, mint, and pomegranate molasses.
3
Add bulgur to meat mixture and mix. PREHEAT oven to 350 degrees F. Line a baking sheet with parchment paper.
4
With slightly damp hands form mixture into meatballs*. Place meatballs on the parchment-lined baking sheet.
5
Bake for 20-25 minutes. Drain on paper towel then transfer the meatballs to a serving platter. If desired, serve a bowl of plain yogurt on the side to accompany the meatballs.
25 min