Turkish Lamb Meatballs with Pine Nuts & Pomegranate
This tasty meatball stew, scented with Turkish Baharat Spice Mix, consists of seasoned lamb meatballs browned and then simmered in a tangy tomato and pomegranate molasses sauce with shallots and studded with fried pine nuts. Serve with rice pilaf, bulgur wheat, or even kasha and accompany with wilted spinach. The seltzer makes the meatballs lighter, because of the bubbles. Though rather expensive, long, narrow resinous Mediterranean pine nuts, rather than the small, pearly blander Chinese pine nuts, are authentic and delicious.
Serves 6 to 8, about 36 meatballs
1 medium onion, grated
2 pounds ground lamb
2 tablespoons Turkish Baharat Spice, (purchased) divided
1 tablespoon sea salt, divided
½ cup seltzer water (substitute sparkling or plain water)
½ cup extra virgin olive oil, divided
1 pound peeled shallots, quartered, and root end trimmed
2 tablespoons all-purpose flour
2 cups chopped plum tomatoes, fresh or canned
2 tablespoons pomegranate molasses
½ cup pine nuts
Chopped Italian parsley, for garnish
2 pounds ground lamb
2 tablespoons Turkish Baharat Spice, (purchased) divided
1 tablespoon sea salt, divided
½ cup seltzer water (substitute sparkling or plain water)
½ cup extra virgin olive oil, divided
1 pound peeled shallots, quartered, and root end trimmed
2 tablespoons all-purpose flour
2 cups chopped plum tomatoes, fresh or canned
2 tablespoons pomegranate molasses
½ cup pine nuts
Chopped Italian parsley, for garnish
Preparation:
Place the onion, ground beef, 1 tablespoon Baharat, 1 teaspoon black pepper, 1½ teaspoons sea salt, and the seltzer in the bowl of a mixer. Beat to combine well (or mix by hand). Cook a small amount to check the seasonings. Shape into walnut-sized balls and flatten lightly to make rounded patty shapes. Cover and refrigerate until ready to cook (up to one day ahead of time).
Heat ¼ cup of the olive oil in a large skillet and brown the meatballs well on all sides, working in batches. Remove the meatballs from the pan and reserve. Reserve the skillet and pour off and discard excess fat.
In the reserved skillet, heat 2 tablespoons more olive oil and then brown the shallots well. Remove from pan and reserve.
Add the flour to the pan; stir to mix with the fat, and brown lightly. Add the remaining 1 tablespoon Baharat, and 1½ teaspoons salt, the tomatoes, and the pomegranate molasses. Bring the sauce to the boil; add the browned meatballs and shallots. Simmer together 15 minutes, shaking the pan occasionally to keep the meatballs from sticking.
Meanwhile, in a small skillet, heat the remaining 2 tablespoons of olive oil and fry the pine nuts, stirring often, until golden brown, taking care not to burn them. Stir half the pine nuts into the sauce. Serve the meatballs sprinkled with the remaining pine nuts and the chopped parsley.
Place the onion, ground beef, 1 tablespoon Baharat, 1 teaspoon black pepper, 1½ teaspoons sea salt, and the seltzer in the bowl of a mixer. Beat to combine well (or mix by hand). Cook a small amount to check the seasonings. Shape into walnut-sized balls and flatten lightly to make rounded patty shapes. Cover and refrigerate until ready to cook (up to one day ahead of time).
Heat ¼ cup of the olive oil in a large skillet and brown the meatballs well on all sides, working in batches. Remove the meatballs from the pan and reserve. Reserve the skillet and pour off and discard excess fat.
In the reserved skillet, heat 2 tablespoons more olive oil and then brown the shallots well. Remove from pan and reserve.
Add the flour to the pan; stir to mix with the fat, and brown lightly. Add the remaining 1 tablespoon Baharat, and 1½ teaspoons salt, the tomatoes, and the pomegranate molasses. Bring the sauce to the boil; add the browned meatballs and shallots. Simmer together 15 minutes, shaking the pan occasionally to keep the meatballs from sticking.
Meanwhile, in a small skillet, heat the remaining 2 tablespoons of olive oil and fry the pine nuts, stirring often, until golden brown, taking care not to burn them. Stir half the pine nuts into the sauce. Serve the meatballs sprinkled with the remaining pine nuts and the chopped parsley.
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