Molasse Your Meat with Pomegranate Molasses and Honey-glazed Meatballs Recipe from ‘Simply’ by Sabrina Ghayour

Molasse your meat with this Pomegranate Molasses and Honey-glazed Meatballs recipe from ‘Simply’ by British-Iranian chef, food writer and culinary teacher, Sabrina Ghayour (Mitchell Beazley, October 2020)

Pomegranate Molasses & Honey-Glazed Meatballs

Essentially, these meatballs are a total spice-cupboard raid, but what really brings them to life and sets them apart from other recipes I’ve written is the finish of pomegranate molasses. It’s an ingredient that works so well with red meat and game, as it cuts through any richness effortlessly and makes for such a wonderful and somewhat exotic flavor combination. I have always drizzled pomegranate molasses onto tomatoes, salads, kebabs, and grilled meats, so it was only a matter of time before I paired it with meatballs, too.

Makes about 24 to 28 meatballs

Ingredients:

1lb 2oz ground beef (20% fat)

1 onion, minced in a food processor and drained of any liquid, or very finely chopped

1 small pack (about 1oz) of flat leaf parsley, finely chopped

1 tablespoon garlic granules

1 teaspoon ground cumin

1 teaspoon ground coriander

1 teaspoon ground cinnamon

1 teaspoon sea salt flakes, crumbled

vegetable oil, for frying

For the glaze

¼ cup pomegranate molasses

2 tablespoons liquid honey

Directions:

Put all the main ingredients, except the vegetable oil, into a large mixing bowl and, using your hands, work them together really well, pummeling the meat mixture for several minutes into a smooth paste.

Line a plate with paper towels. Shape the mixture into 24 to 28 evenly-sized meatballs.

Heat a large skillet over medium-high heat. Once the skillet is hot, add a drizzle of vegetable oil and fry the meatballs in batches for 8 to 10 minutes until browned all over and cooked through. Remove from the pan with a slotted spoon and transfer to the lined plate to drain.

Wipe the pan with paper towels and return it to the stove over medium heat. Mix the pomegranate molasses and honey for the glaze together. Return the meatballs to the pan and add the glaze. Roll the meatballs in the glaze to coat. Cook until the glaze has reduced to a sticky coating. Serve immediately.

Simply delicious with…

Tomato & Garlic Rice (see page 38) or Polow-e-Bademjan-o-Felfel (see page 125).

(*Pomegranate Molasses and Honey-glazed Meatballs recipe from ‘Simply’ by Sabrina Ghayour -Mitchell Beazley, October 2020- Photography Copyright Kris Kirkham…Reproduced with permission)