Pistachio Lamb Meatballs with Pomegranate Reduction

Ever since I took my first bite of the pistachio meatballs at Zaré at Fly Trap, I knew that I had to recreate these amazing flavors . I’ve  been wanting to do this for a while, and now from a countertop down in Santa Barbara, I finally did it!

I elected to use lamb as the protein base, and top with a pomegranate reduction. I served the meatballs with a fluffy, light rice pilaf – which didn’t take away from the strong flavors of the pomegranate and pistachio.  I can’t say in words how delectable this was – you just have to try it for yourself! 

• 1 lb. ground lamb
  
• 2 cups seeded pistachios, finely chopped
• 1  medium onion, finely chopped
• 2 cloves garlic, minced
• 1/2 cup breadcrumbs
• 1 egg, whisked
• 2 cups pomegranate juice
• 3 tbsp. sugar
• salt and pepper to taste
• 2 tablespoons cooking oil
  

1. Add garlic, onion, pistachios, salt, and pepper to a food processor chop well (or, do this by hand).
2. Combine ingredients from food processor, lamb, breadcrumbs, and egg in a large bowl and mix well.
3. From here, you’ll create the meatballs. I recommend making them 1″ in diameter or less. You should have ~20 meatballs total.
4. Refrigerate for at least 30 minutes (up to 4 hours).
5. To make the pomegranate reduction, add pomegranate juice to a small saucepan and simmer on low for around 25 minutes. Add sugar a little at a time until the sharp tartness turns sweet. Keep the sauce at a very low temperature until your meatballs are ready.
6. To cook the meatballs, heat oil on medium-high heat in a large pan for 3 minutes. Add in your meatballs (as many as you can fit), and cook for 1-2 minutes on each side, until they begin to brown.
7. Remove meatballs from pan and pat dry of oil.
8. Top with pomegranate reduction and chopped pistachios. Serve immediately.

 

نوش جان! (“Enjoy” in Persian)