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.

Nutriscore Rating: 60/100

Prep Time:20 mins

Cook Time:25 mins

Total Time:45 mins

Servings: 4

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)

Directions

Step 1

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.

Step 2

Mix the ingredients thoroughly with your hands or a spoon until well incorporated. Avoid overmixing to keep the meatballs tender.

Step 3

Shape the mixture into small meatballs, about the size of a golf ball. You should get approximately 12-16 meatballs.

Step 4

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.

Step 5

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.

Step 6

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.

Step 7

Transfer the glazed meatballs to a serving dish and garnish with pomegranate seeds and chopped pistachios, if desired.

Step 8

Serve the Persian Pomegranate and Pistachio Meatballs warm with rice, flatbread, or a fresh salad on the side.

Nutrition Facts

Serving size	(1105.8g)

Amount per serving	% Daily Value*
Calories	2674.8

Total Fat 170.1g	0%
Saturated Fat 50.8g	0%
Polyunsaturated Fat 11.3g
Cholesterol 619.5mg	0%
Sodium 4132.8mg	0%
Total Carbohydrate 175.5g	0%
Dietary Fiber 15.3g	0%
Total Sugars 109.6g
Protein 118.1g	0%

Vitamin D 53.8IU	0%
Calcium 391.8mg	0%
Iron 21.6mg	0%
Potassium 2841.0mg	0%

*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.

Source of Calories

Fat: 56.6%

Protein: 17.5%

Carbs: 25.9%