Meatballs with Pomegranate Sauce

October 11th, 2010 § 0 comments § permalink

Makes 30 mini meatballs


½ small onion, finely chopped
½ tablespoon crushed red pepper flakes
½ cup shelled pistachios, finely chopped
½ tablespoon cumin
2 tablespoons bread crumbs
1 tablespoon salt
½ cup fresh flat-leaf parsley, roughly chopped
½ lb ground lamb
¼ cup fresh tarragon, roughly chopped
½ lb ground turkey
½ tablespoon lemon juice
1 egg, lightly beaten
½ tablespoon black pepper
Pomegranate sauce, recipe below


Preheat oven to 450ËšFand line two baking sheets with parchment paper. In a large bowl, combine all ingredients and form into small meatballs. Place meatballs on baking sheets and bake for 8 minutes or until meat is fully cooked. Serve immediately with pomegranate sauce.

Pomegranate Sauce


¾ cups pomegranate molasses
1 teaspoon salt
1 cup honey
½ teaspoon black pepper
1 cup Pinot Noir wine
½ teaspoon crushed red pepper flakes


In a small saucepot over medium heat, combine all ingredients and reduce by half. Sauce should be thick, but still pourable.

© Recipe courtesy of Rafael Hasid, Miriam Restaurant

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