Persian Pomegranate Pistachio Turkey Meatballs
Tender turkey meatballs packed with fresh herbs and ground pistachios, baked until golden and glazed with pomegranate molasses and honey. Finished with pomegranate arils, chopped pistachios and mint. A festive Persian-style appetizer or main that holds beautifully in the oven until you’re ready to serve.
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!