Persian Pomegranate and Pistachio Meatball
Infused with the vibrant flavors of Middle Eastern cuisine, these Persian Pomegranate and Pistachio Meatballs are a savory-sweet masterpiece. Featuring tender ground lamb or beef mixed with aromatic herbs like parsley and mint, crunchy pistachios, and warm spices like cumin and turmeric, these meatballs are elevated by a luscious pomegranate molasses glaze. The sauce, balanced with a hint of honey and simmered to perfection, envelops each meatball in a glossy, tangy-sweet coating. Garnished with ruby-red pomegranate seeds and chopped pistachios, this dish is as visually stunning as it is flavorful. Perfect for dinner parties or a comforting family meal, serve these meatballs over fluffy basmati rice or with warm flatbread for a truly authentic Persian-inspired experience.
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Recipe Information
Ingredients
- 500 grams Ground lamb or beef
- 50 grams Pistachios
- 30 grams Fresh parsley, finely chopped
- 15 grams Fresh mint, finely chopped
- 1 medium Onion, finely grated
- 2 cloves Garlic, minced
- 1 teaspoon Ground cumin
- 1 teaspoon Ground turmeric
- 50 grams Breadcrumbs
- 1 large Egg
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 2 tablespoons Olive oil
- 60 milliliters Pomegranate molasses
- 1 tablespoon Honey
- 120 milliliters Chicken or vegetable stock
- 30 grams Pomegranate seeds (optional, for garnish)
- 15 grams Chopped pistachios (optional, for garnish)
Instructions
In a large mixing bowl, combine the ground lamb or beef, finely chopped pistachios, parsley, mint, grated onion, minced garlic, ground cumin, ground turmeric, breadcrumbs, egg, salt, and black pepper.
Mix the ingredients thoroughly with your hands or a spoon until well incorporated. Avoid overmixing to keep the meatballs tender.
Shape the mixture into small meatballs, about the size of a golf ball. You should get approximately 12-16 meatballs.
Heat the olive oil in a large skillet over medium heat. Add the meatballs and cook for 8-10 minutes, turning occasionally, until they are browned on all sides and cooked through. Remove the meatballs from the skillet and set them aside.
In the same skillet, add the pomegranate molasses, honey, and chicken or vegetable stock. Stir to combine and bring the mixture to a gentle simmer.
Return the meatballs to the skillet, coating them in the pomegranate glaze. Simmer for an additional 5-7 minutes, allowing the sauce to reduce and coat the meatballs.
Transfer the glazed meatballs to a serving dish and garnish with pomegranate seeds and chopped pistachios, if desired.
Serve the Persian Pomegranate and Pistachio Meatballs warm with rice, flatbread, or a fresh salad on the side.
Nutrition Facts
Calories |
645 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.2 g | 58% | |
| Saturated Fat | 14.8 g | 74% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 168 mg | 56% | |
| Sodium | 804 mg | 35% | |
| Total Carbohydrate | 31.8 g | 12% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 15.6 g | ||
| Protein | 28.8 g | 58% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 94 mg | 7% | |
| Iron | 4.9 mg | 27% | |
| Potassium | 714 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
