YIELD: 24 MEATBALLS (8 APPETIZER SERVINGS)
For the glaze:
2 cups pomegranate paste
1 cup honey
1 cup red wine, preferably shiraz or zinfandel
1 Tbsp. harissa
2 Tbsps. whole grain mustard
1 tsp. chili flakes
For the meatballs:
2 lbs. ground beef
2 large eggs
1 large onion, finely pureed
1 cup finely chopped pistachios
¼ cup bread crumbs
½ cup tarragon, chopped
½ cup savory, chopped
1 cup Italian parsley, chopped
¼ cup fresh lime juice
1 Tbsp. harissa
Salt and freshly ground black pepper to taste
Garnish:
Chopped pistachios, as needed
Pomegranate seeds, as needed
1. For the glaze: Mix all ingredients in a saucepan. Bring the mixture to a boil while stirring.
2. Reduce heat and simmer until reduced by half. Reserve.
3. For the meatballs: Preheat oven to 400°F.
4. Place eggs and meat in a large bowl and mix well.
5. In another large bowl, mix all other ingredients.
6. Incorporate herb/bread crumb mixture into meat mixture by kneading well with hands for 2 minutes.
7. Form meatball mixture into 2¼ oz. balls.
8. Place the meatballs on an oiled baking sheet and bake for 12 minutes, turning halfway through the cooking time.
9. Per order: in a frying pan with a deep lip, place ⅛ of the glaze. Add 3 meatballs, and toss with the glaze for 2 minutes over medium heat. Place on serving dish, garnish and serve.
Photo and recipe: National Honey Board
