Pistachio and pomegranate meatballs recipe for a tasty twist

Ingredients for Pistachio and pomegranate meatballs (kufteh-ye pesteh-o anar)

• 1 large onion, peeled, quartered

• 180 g raw pistachio kernels

• 15 g fresh plain bread crumbs

• 250 g chopped fresh parsley

• 85 g chopped fresh tarragon, or 30 g dried

• 85 g chopped fresh coriander

• 15 ml fresh lime juice

• 5 ml red pepper flakes

• 5 ml freshly ground black pepper

• 15 ml ground cumin

• 10 g de sal marina fina

• 900 g minced dark meat turkey

• 1 egg

• 120 ml olive oil, for brushing meatballs

• 180 ml pomegranate treacle

• 60 ml grape treacle

• 60 ml pomegranate juice

• 5 g salt

• 2.5 g freshly ground black pepper

• 2.5 g red pepper flakes

• 150 g pomegranate seeds (arils)

• lavash (for serving)

• lettuce (for serving)

• fresh basil (optional, for serving)

How to make Pistachio and pomegranate meatballs (kufteh-ye pesteh-o anar)

1. Place all the ingredients, except the minced turkey and egg, in a food processor and pulse until you have a grainy paste.

2. Transfer the mixture to a large mixing bowl and add the minced turkey and egg.

3. Lightly knead the mixture with your hands for a few minutes, being careful not to over-mix.

4. Cover the bowl with cling film and chill in the fridge for at least 10 minutes or up to 24 hours.

5. Preheat the oven to 230°C (fan 210°C).

6. Generously oil a wide, non-reactive baking dish, large enough to fit 24 meatballs (approximately 30 x 35 cm), and set aside.

7. Remove the turkey mixture from the fridge and shape it into walnut-sized balls, about 1½ tablespoons each, using an ice-cream scoop.

8. Place the meatballs in the prepared baking dish and brush them generously with oil.

9. Bake in the oven for 15 minutes, or until the bottoms of the meatballs are lightly golden.

10. Meanwhile, in another mixing bowl, combine all the ingredients for the glaze.

11. Spoon the glaze over the meatballs and return them to the oven for another 5 minutes to infuse them with the flavour of pomegranate.

12. Garnish the meatballs with the pomegranate arils and serve warm with the sauce. These meatballs are perfect for wrapping with sprigs of fresh basil in lavash bread or green lettuce.

Disclaimer
While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.