POMEGRANATE MOLASSES MEATBALLS

Amarante

Fri, Nov 20 2015, 3:23 pm

These freeze well. Notes are author's.

POMEGRANATE MOLASSES MEATBALLS

Source: Leah Koenig - Modern Jewish Cooking

Growing up, when my mom used to serve meatballs simmered in a sweet and tangy tomato sauce at holiday dinners, I always figured she was borrowing a recipe from the Italian playbook. I later learned that simmered meatballs are an important part of Eastern European Jewish cuisine as well. Old-world cooks would add mouth-puckering flavor to their sauce with sour salt (citric acid crystals), which was more readily available than fresh lemons. In America, Jewish home cooks started pouring canned cranberry sauce into the mix—a brilliantly simple way of incorporating tart and sweet flavor in one go. My recipe goes a slightly different route, incorporating a touch of Middle Eastern essence with the addition of tangy pomegranate molasses

SERVES 4 TO 6

FOR THE SAUCE

2 TBSP VEGETABLE OIL
1 MEDIUM YELLOW ONION, FINELY CHOPPED
ONE 15-OZ/430-G CAN TOMATO SAUCE
1/2 CUP/120 ML WATER
1 TBSP POMEGRANATE MOLASSES
1/3 CUP/65 G PACKED LIGHT BROWN SUGAR
KOSHER SALT AND FRESHLY GROUND BLACK PEPPER

FOR THE MEATBALLS

1 LB/455 G GROUND BEEF
1 LB/455 G GROUND LAMB
1 MEDIUM YELLOW ONION, PEELED
1 EGG, LIGHTLY BEATEN
1/2 CUP/55 G PLAIN BREAD CRUMBS
11/2 TSP KOSHER SALT
1/2 TSP FRESHLY GROUND BLACK PEPPER

1. Make the sauce: Heat the vegetable oil in a Dutch oven or large saucepan set over medium heat. Add the onion and cook, stirring occasionally, until softened and lightly browned, 6 to 8 minutes. Stir in the tomato sauce, water, pomegranate molasses, brown sugar, and a generous sprinkle of salt and pepper. Bring to a simmer, then remove from the heat.

2. Make the meatballs: Combine the beef and lamb in a large bowl and blend with your hands. Grate the onion on the large holes of a box grater and squeeze dry with your hands, discarding the liquid. Add the onion, egg, bread crumbs, salt, and pepper to the bowl and mix to combine.

3. Place the Dutch oven back over medium heat and let the sauce come to a gentle simmer. Meanwhile, form the meat mixture into golf ball–size balls (about 11/2 in/4 cm) and gently nestle in the sauce. (It’s okay if they do not all fit in one layer at first; they will shrink as they cook.) Turn the heat to medium-low, cover the pan, and simmer the meatballs, rotating halfway through to make sure both sides get fully covered in the sauce, until cooked through, 30 to 35 minutes. Serve the meatballs hot with the sauce spooned over the top.”

NOTE

These meatballs have a wonderful lamby flavor. If that’s not your thing, use all beef instead of half beef and half lamb.

If possible, make this dish a day before you need it, for richer flavor. Chill in the refrigerator and skim off the excess fat with a spoon. Warm in a
300°F/150°C oven until bubbling.”