My aunt Cindy always hosts Thanksgiving, and the first time she brought out a platter of these Persian pomegranate pistachio turkey meatballs, I was amazed. One bite and I was addicted. I kept going back to the table, and I have been making them ever since.
In our house, the turkey is the one thing that looks like everyone else’s Thanksgiving. These meatballs are turkey too, but made the Persian way, with a sweet-tart pomegranate glaze and crunchy pistachios. Pairing fruit and nuts with meat is one of the great traditions of Persian cooking, and it makes these taste festive without being fussy.
They are also one of the best Thanksgiving turkey meatballs to make ahead. Prepare them before the big day and they will be ready when you need them, which matters when every burner and oven is already spoken for. Serve them as an appetizer while everyone gathers or as part of the main meal.
Persian Pomegranate Pistachio Turkey Meatballs
Ingredients
- 1 yellow onion peeled and quartered
- 1½ cup pistachios
- ¼ cup panko breadcrumbs
- 3 bunches parsley
- 1 bunch tarragon hard stems removed
- 1 bunch cilantro hard stems removed
- 1 tbsp fresh lime juice
- 2 tsp kosher salt
- 1 tsp red pepper flakes
- 1 tsp cumin
- 1 lb ground turkey breast
- 1 lb ground turkey thigh
- 1 large egg
- ¼ cup olive oil
- ⅓ cup pomegranate molasses
- ¼ cup honey
To serve
- ¼ cup pomegranate arils
- ¼ cup chopped pistachios
- mint leaves
Instructions
- In the bowl of a food processor add onion, pistachios, bread crumbs, herbs, spices lime juice and salt. Blend until you have a fine powder-like consistency.
- Transfer mixture to a bowl and add in turkey breast and thighs and egg. Mix until combined but do not over mix. Cover with plastic and refrigerate for at least 30 minutes.
- Preheat oven to 500°.
- Remove turkey mixture from the refrigerator and shape into 2-in round balls. Place them in a high sided roasting tray. Brush with olive oil and bake for 10 minutes.
- Meanwhile make the glaze. Mix together pomegranate molasses, honey and a generous pinch of salt.
- Remove tray from the oven and reduce heat to 400°. Pour glaze over the meatballs and return to the oven for 5-8 minutes until they reach 165°.
- The meatballs can stay in the oven until ready to serve. Transfer meatballs and glaze to a bowl and top with pomegranate arils, pistachios and mint leave. Enjoy!