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 ...
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