Makes 12 large meatballs

In this case, spiced means seasoned, not hot. Serve with rice pilaf … or stick on toothpicks for a finger food at a party (just put the sauce in a little bowl in the center).

Ingredients:

For the meatballs:

3/4 lb ground beef, 85% lean
3/4 lb ground lamb
1 large onion, grated
1 egg
2 Tbsp ice water
1/4 cup dry bread crumbs
1/2 tsp ground allspice
1/2 tsp hot Hungarian Paprika (for mild, increase for hot)
1 tsp dried mint
1 – 1 1/2 tsp salt
1 tsp pepper

For the Sauce:

2 cup chicken stock
1/2 cup pomegranate concentrate (available at natural grocers)
1/2 tsp black pepper
2 Tbsp honey

Method:

For the meatballs:

1. Combine onion, egg, water, bread crumbs, allspice, paprika, mint, salt and pepper in a small bowl.

2. Pour onion mixture over ground beef and lamb. Using hands, squish everything around until all the seasonings are evenly dispersed.

3. Chill meatball mixture for an hour.

4. Shape meatballs and place on a foil-lined baking sheet (or silpat).  I made each one with a 1/4 cup of the meatball mixture. This made 12.

NOTE: At this point I chilled the meatballs overnight. Right before baking I “perked them up” with a quick shaping. When roasted cold, they retain their round shape a little better.

5. Roast at 425F for 20-25 minutes.

For the sauce:

1. In a small saucepan, combine pomegranate concentrate, honey, pepper, and stock. Simmer for 5 minutes and pour over meatballs. Serve hot.

Spicy Meatballs with Pomegranate sauce | Fesinjan Kyufta

Votes: 1 Rating: 5 You: Rate this recipe!

Print Recipe

In this case, spicy means seasoned, not hot. Serve with rice pilaf … or stick on toothpicks for a finger food at a party (just put the sauce in a little bowl in the center).

• CourseAppetizers & Snacks, Main Dish
• LifestyleGluten-Free, Potluck Friendly
• Food TypeMeat, Sasha's Favorite Recipes, Sauces & Dressings

Servings	Prep Time
12 meatballs	30 minutes

Cook Time	Passive Time
30 minutes	1 hour

Servings Prep Time 12 meatballs 30 minutes

Cook Time Passive Time 30 minutes 1 hour

Spicy Meatballs with Pomegranate sauce | Fesinjan Kyufta Votes: 1 Rating: 5 You: Rate this recipe! Print Recipe In this case, spicy means seasoned, not hot. Serve with rice pilaf … or stick on toothpicks for a finger food at a party (just put the sauce in a little bowl in the center). CourseAppetizers & Snacks, Main Dish LifestyleGluten-Free, Potluck Friendly Food TypeMeat, Sasha's Favorite Recipes, Sauces & Dressings Servings Prep Time 12 meatballs 30 minutes Cook Time Passive Time 30 minutes 1 hour Servings Prep Time 12 meatballs 30 minutes Cook Time Passive Time 30 minutes 1 hour

Ingredients

For the meatballs

• 3/4 lb ground beef , 85% lean
• 3/4 lb ground lamb
• 1 large onions , grated
• 1 egg
• 2 Tbsp ice water
• 1/4 cup dry bread crumbs
• 1/2 tsp ground allspice
• 1/2 tsp hot Hungarian Paprika (This makes it mild. Increase for spicy)
• 1 tsp mint , dried
• 1-1 1/2 tsp salt
• 1 tsp pepper

For the sauce

• 2 cup chicken broth
• 1/2 cup pomegranate concentrate (available at natural grocers)
• 1/2 tsp pepper
• 2 Tbsp honey

Servings: meatballs

Units:MetricUS Imperial

Instructions

1. Combine onion, egg, water, bread crumbs, allspice, paprika, mint, salt and pepper in a small bowl.
2. Pour onion mixture over ground beef and lamb. Using hands, squish everything around until all the seasons are evenly dispersed.
3. Chill meatball mixture for an hour.
4. Shape meatballs and place on a foil-lined baking sheet (or slipat). I made each one with a 1/4 cup of the meatball mixture. This made 12. NOTE: At this point I chilled the meatballs overnight. Right before baking I "perked them up" with a quick shaping. When roasted cold, they retain their round shape a little better.
5. Roast at 425F for 20-25 minutes.

For the sauce

1. In a small saucepan, combine pomegranate concentrate, honey, pepper, and stock. Simmer for about 5 minutes and pour over meatballs.

Recipe Notes

Moisten your hands with cold water to keep the meatball mixture from sticking as you work.