Meatballs with Pomegranate Molasses
The distinctive sweet and sour aroma of pomegranate molasses adds a completely different depth of flavor not only to salads, but also to main dishes such as stuffed vegetables and meatballs. When I think of dishes made with pomegranate molasses, the very first recipe that comes to my mind is fellah köftesi. With its garlicky, pomegranate molasses based sauce, fellah köftesi takes simple bulgur dumplings to a whole new level.
I love all kinds of bulgur based meatballs, but fellah köftesi holds a very special place for me. That is why I took inspiration from its sauce for this recipe as well. The lightly sour, slightly sweet, and spicy sauce easily outshines many sweet and sour sauces of Far Eastern origin.
The best thing about meatballs with pomegranate molasses is that they can effortlessly take their place both as a casual weeknight dinner and as a show stopping dish on a guest table. If, like many people, your go to guest dish is classic meatballs with potatoes baked in the oven, consider making a change for your next gathering and serving meatballs with pomegranate molasses instead. You can pair them with rice pilaf, as I did, or with oven baked potatoes with butter.
The recipe itself is quite easy, but there are still a few important points worth keeping in mind:
Since the meatballs are fried, you do not need very fatty minced meat. Lean or medium fat minced meat gives the best result.
To keep the meatballs tender and elastic rather than tough, avoid over kneading the mixture.
To prevent the meatballs from losing their soft interior, make sure the frying oil is properly heated before adding them, and turn them frequently while frying.
Use one hundred percent pomegranate molasses, not a pomegranate molasses sauce.
Adjust the salt in the sauce according to the intensity of the pomegranate molasses.
You can increase the amount of dill according to your taste or skip it altogether.
Enjoy the recipe...
Ingredients
- 600 g medium fat minced meat,
- 1 onion,
- 1 egg,
- 2 tablespoons breadcrumbs,
- 1 level teaspoon black pepper,
- 1 heaped teaspoon cumin,
- Salt to taste,
- A few tablespoons olive oil for frying.
For the sauce:
- 2 cloves garlic,
- 1 tablespoon hot pepper paste,
- 1 cup grated tomatoes,
- 100 ml water,
- 4 tablespoons pomegranate molasses,
- Salt to taste,
- Chopped dill.
Preparation
- Grate the onion using the fine side of the grater,
- Add the grated onion, egg, breadcrumbs, salt, and spices to the minced meat and knead until you have a homogeneous mixture,
- Take small portions from the mixture and roll them into balls,
- Heat the olive oil in a wide pan,
- Add the meatballs to the hot oil, fry them on all sides until golden, then transfer them to a plate,
- In the same pan, add the finely chopped garlic and sauté briefly,
- Add the pepper paste and sauté,
- Add the grated tomatoes, cover with a lid, and cook for about five minutes,
- Add the water, salt, pomegranate molasses, and dill, then stir well,
- Add the meatballs back into the pan, simmer for a few more minutes, then remove from the heat,
- Sprinkle with chopped dill before serving.
Enjoy...