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Recipe
Hoss Zare's meatballs with harissa-honey-pomegranate glaze Recipe
take it from the man who knows meatballs
| Middle eastern | |
| Servings: 15 meatballs |
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 136g | |
| Recipe makes 15 servings | |
| Calories 246 | |
| Calories from Fat 91 | 37% |
| Total Fat 10.1g | 13% |
| Saturated Fat 3.89g | 16% |
| Trans Fat 0.57g | |
| Cholesterol 63mg | 21% |
| Sodium 88mg | 4% |
| Potassium 309mg | 9% |
| Total Carbs 24.43g | 7% |
| Dietary Fiber 2.0g | 7% |
| Sugars 19.48g | 13% |
| Protein 12.79g | 20% |
Ingredients Convert Measures
- for the meatballs:
- one large onion, chopped and finely pureed
- 1 c finely chopped pistachios
- 1/4 c bread crumbs
- 1/2 c chopped tarragan
- 1/4 c chopped rosemary
- 1/2 c chopped savory
- 1 c chopped fresh parsley
- 1/4 c lime juice
- 1 table spoon cumin
- salt & pepper to taste
- 1 spoon harissa
- 2 eggs
- 2 lb ground beef
- for the glaze:
- 2 c pomegranate paste
- 1 c honey
- 1 c red wine, preferably shiraz or zinfandel
- 1 T harrisa
- 2 T whole grain mustard
- 1 t chilli flakes
- garnish:
- chopped pistachios or pomegranate seeds
Directions
- Spray a large baking sheet with cooking spray. Preheat oven to 400 degrees F.
- Place eggs and meat in a large bowl and incorporate.
- Mix all other meatball ingredients in another large bowl.
- Incorporate herb mixture into meat mixture by kneading well with hands for 2 minutes.
- Form meatball mixture into 2 ½ oz. balls and place on baking sheet. Bake for 12 minutes, turning halfway through the cooking time.
- As the meatballs cook, make the glaze by mixing all ingredients in a saucepot. Bring the mixture to a boil while stirring. Reduce heat and simmer until reduced by ½.
- In a frying pan with a deep lip, place 1/3 of the sauce. Add 5 meatballs and toss with the glaze for 2 minutes over medium heat. Place on serving dish, garnish and serve.
- Continue incorporating glaze with remaining meatballs in this fashion until all 15 meatballs are glazed.
