Lydia of the Pomegranate Meatball

One of my first contributions to this game was to make food for a friend's vigil. There were lots of dietary restrictions. Lots of folx may find this daunting, but for me it really helps narrow my focus. I have a very wide range of recipes from various cuisines and time periods. So anything to help me filter through that actually makes my decisions much easier! This vigilant listed pomegranate as a beloved flavor and I immediately knew what I was going to make: a variation on Aarti Sequiera's Shish Kebabs

This cookbook has become a treasured resource for me. I have used it so much I have had to have it spiral bound! One of the things I love about this book is many of the recipes never had the problem ingredient. There are many gluten free, dairy free, and meat free recipes that do not feel like they are "missing something" because you have to use a substitute. It's hard to find, but there are a few places out there where you can get a copy and I can't wait for her next book!

The reaction to these meatballs is almost uniform. People are very confused about "pomegranate meatballs", but then their faces all light up in delight when they take their first bite. It's something I never get tired of watching. 

So here is what I do to modify the recipe (I make batches of 5-10lbs at a time).

I start with ground chicken, not lamb. I adore lamb, not everyone does and it's not a cheap protein. I grind the chicken myself, not because I'm snobby about this, but because it's cheaper! This also allows me to control the ratio of light/dark meat and I prefer a 1:2 ratio. When I send my husband shopping, I ask for 5lbs boneless skinless chicken breast and 10lbs boneless skinless thighs. Then I have a marathon grinding session. 

Another change I make is swapping Vidalia onions for shallots, again because of cost when making such large quantities. 

A question I get asked all the time is what is the secret ingredient. Truly there isn't a secret, but there is one ingredient that will make all the difference if you use a pre-mixed blend and that is the garam masala. I use the recipe in Aarti's cookbook. It's a little different that the one she has available here: Hot (not heavy!) garam masala The recipe from the book doesn't use the black cardamom pods and I will make a test batch to see which version I prefer. This spice blend is warm and vibrant. I have tested using store bought blends and would not go to the trouble of shelling 1/4 cup of green cardamom if I couldn't taste the difference. It is absolutely worth it!

So without further rambling, here is the recipe!

1 pound ground chicken
3 quarter-size slices ginger (1 TBLS)
2 large cloves garlic (1 TBLS)
Vidalia Onion (about 1 cup chopped  - I use 3-4 for a 5lb batch) 
Zest of 1 lemon, and separately, its juice (1 TBLS)
4 sprigs fresh mint (1/4 cup)
Handful fresh cilantro (1/4 cup)
3/4 teaspoon kosher salt
4 tablespoons pomegranate molasses (divided)
1/2 teaspoon baking soda
1/4 teaspoon garam masala
Black pepper (I don't measure this, but I would guess it's somewhere around 1/4-1/2 tsp)

1) Roughly chop the ginger, garlic, onion, mint, and cilantro. Transfer to a food processor and pulse til the herbs are broken down and there are no large chunks of onion. This is going into a 2 inch meatball, so you want the mixture fairly fine but not reduced to a puree. 

2)  Mix the aromatics and herb mixture into the chicken. Add lemon zest, salt, and 2 tbls of the pomegranate molasses, baking soda, garam masala, and black pepper and mix with your hands for at least 5 minutes. IT WILL FOAM UP - this is the acid in the molasses reacting with the baking soda. This is the binding agent and makes a lovely light texture. 

3) Preheat the oven to 350 and let meat mixture rest. Prepare sheet pans with non-stick spray. I line mine with foil and spray because I can't fit 5 lbs in one batch!

4) Make 2 inch meatballs and place on sheet pan. (I use a 2 tbls cookie scoop) Bake for 22-25 minutes. *This is where I freeze them if I need to make them significantly in advance of an event

5) Make the pomegranate glaze. Combine equal parts lemon juice and pomegranate molasses, 2 tbls of each over medium heat until homogenized. I keep this on hand pretty much at all times because it's yummy on lots of other things.

6) When ready to serve, heat the meatballs and toss with the glaze. 

Then it's time to sit back and enjoy!