Laura Frankel is the Executive Chef at Wolfgang Puck Kosher Catering at the Spertus Institute for Jewish studies in Chicago. She is the author of Jewish Cooking for All Seasons (Wiley) and Jewish Slow Cooker Recipes (Wiley).
Simple meatballs take on festive flavors with the addition of fragrant pistachios and tangy pomegranate. I like to serve the meatballs in Asian spoons garnished with extra mint.
1 pound ground lamb
1 small clove garlic, grated on a microplane
1/2 teaspoon finely grated orange zest
3 teaspoons fresh chopped mint
3/4 teaspoon kosher salt
1/2 teaspoon black pepper
¼ cup finely chopped pistachios
Olive oil, for brushing
3 tablespoons pomegranate molasses (I use Sadaf pomegranate Molasses)
Garnish: Chopped fresh mint, pomegranate arils
In a large bowl, lightly combine the lamb, garlic, orange zest, chopped mint, salt, and pepper until combined. Form into 1-inch meatballs.
Brush the meatballs with oil and then roll them into the chopped pistachios. Transfer to a foil-lined baking sheet.
Heat the broiler. Run meatballs under the broiler until golden and just
cooked through, about 5 minutes. Brush immediately with pomegranate molasses. Sprinkle with mint and pomegranate arils and serve.
(Yields about 24 meatballs)
Recipe: kosher, meat
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