YIELD: 24 MEATBALLS (8 APPETIZER SERVINGS) For the glaze:2 cups pomegranate paste1 cup honey1 cup red wine, preferably shiraz or zinfandel1 Tbsp. harissa2 Tbsps. whole grain mustard1 tsp. chili flakes For the meatballs:2 lbs. ground beef2 large eggs1 large onion, finely pureed1 cup finely chopped pistachios¼ cup bread crumbs½ cup tarragon, chopped½ cup savory, chopped1 cup Italian parsley, chopped¼ cup fresh lime juice1 Tbsp. harissaSalt and freshly ground black pepper to taste ...

Register to view this Article

Why Register for FREE?


Registering for Premium Content on Food Management will give you INSTANT access to invaluable articles and media content that industry professionals rely on. You will have access to our special reports, feature articles, and industry analysis. It’s FREE, easy and quick. 

Already registered? here.