Prepare to embark on a culinary journey that will tantalize your taste buds and transport you straight to the vibrant streets of Morocco! These Pomegranate Glazed Moroccan Meatballs are not just a recipe - they're a flavor explosion that combines the rich, warm spices of North African cuisine with the sweet-tart brilliance of pomegranate. Imagine tender, perfectly seasoned meatballs glazed in a luxurious pomegranate reduction that will make your dinner guests think you've trained in a Marrakech kitchen. Get ready to elevate your cooking game with this show-stopping dish that's surprisingly easy to prepare!
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Cuisine: Moroccan
Serves: 4 servings
Ingredients
- 1 pound ground beef or lamb
- 1/2 cup breadcrumbs
- 1/4 cup fresh parsley, chopped
- 1 teaspoon ground cumin
- 1 teaspoon paprika
- 1/2 cup pomegranate juice
- Salt and pepper to taste
- Pomegranate seeds for garnish
Instructions
- Begin by gathering all your ingredients: 1 pound of ground beef or lamb, 1/2 cup of breadcrumbs, 1/4 cup of fresh parsley (chopped), 1 teaspoon of ground cumin, 1 teaspoon of paprika, 1/2 cup of pomegranate juice, salt, and pepper to taste. Also, prepare pomegranate seeds for garnish.
- In a large mixing bowl, combine the ground beef or lamb with the breadcrumbs, chopped parsley, ground cumin, paprika, salt, and pepper. Mix well using your hands or a fork until all ingredients are evenly incorporated.
- Once the mixture is well combined, shape it into small meatballs, about 1 inch in diameter. You should be able to make around 20 meatballs with this mixture.
- Heat a large skillet over medium heat and add a drizzle of olive oil. Once the oil is hot, carefully place the meatballs in the skillet, making sure not to overcrowd the pan. You may need to do this in batches.
- Cook the meatballs for about 5-7 minutes on each side, or until they are browned and cooked through. Use a meat thermometer to ensure they reach an internal temperature of 160°F (70°C).
- While the meatballs are cooking, prepare the pomegranate glaze. In a small saucepan, pour in the 1/2 cup of pomegranate juice and bring it to a simmer over medium heat. Allow it to reduce for about 5-7 minutes until it thickens slightly.
- Once the meatballs are cooked, carefully transfer them to the saucepan with the reduced pomegranate juice. Gently toss the meatballs in the glaze until they are well coated. Let them simmer for an additional 2-3 minutes to absorb the flavors.
- Remove the meatballs from the heat and transfer them to a serving platter. Drizzle any remaining pomegranate glaze over the top for added flavor.
- Garnish the meatballs with fresh pomegranate seeds for a burst of color and flavor. Serve warm with your choice of sides such as couscous, rice, or a fresh salad.
- Enjoy your delicious Pomegranate Glazed Moroccan Meatballs!
Tips
- • For the most tender meatballs, avoid overmixing the meat mixture - this can make them tough. • Use a meat thermometer to ensure your meatballs are cooked to the perfect internal temperature of 160°F. • If you want to make the meatballs ahead of time, you can prepare and shape them up to a day in advance and store them covered in the refrigerator. • For an extra flavor boost, toast your spices (cumin and paprika) in a dry pan for 30 seconds before adding them to the meat mixture. • If pomegranate juice is too tart, you can add a teaspoon of honey to the glaze to balance the flavor. • Don't rush the pomegranate glaze reduction - letting it simmer slowly concentrates the flavors and creates a more intense sauce. • Fresh pomegranate seeds are crucial for garnish - they add a beautiful pop of color and burst of freshness to the dish.
Nutrition Facts
Calories: 247kcal
Carbohydrates: 10g
Protein: 21g
Fat: 15g
Saturated Fat: 6g
Cholesterol: 60mg
