Ingredients: in order of use
(Sauce)
1 medium onion
3 tbsp oil
1 Tsp turmeric
1/3 cup almond flour
3 cups pomegranate juice
1/4 cup almond butter
1/4 cup sugar
1 Tsp each, salt, pepper
(Meatballs)
1 medium onion
1 lb ground chuck
1 egg
1/2 Tsp each, salt, pepper, garlic powder & turmeric
1/4 cup bread crumbs
1/4 cup water for deglazing pan
1 unsliced loaf of bread
Instructions:
-(Sauce) Peel & chop 1 medium onion
-In a heavy saucepan, sauté onions in 3 tbsp oil,about 5 minutes, stir often
-add1 Tsp turmeric & stir well
-add 1/3 cup almond flour, stir 1 minute
-add 3 cups pomegranate juice,1/4 cup almond butter,1/4 cup sugar,1 Tsp salt & pepper
-bring to boil, cover and simmer on low heat for 1 1/2 hours
-(Meatballs) Peel and grate one medium onion
-add 1 lb ground chuck,1 egg, 1/2 Tsp each salt, pepper,turmeric, garlic powder, 1/4 cup bread crumbs
- mix well, about 1 minute
-pinch small amount of meat and roll between your palms to form meatballs
- place place meatballs in an oven safe dish (casserole or baking pan)
- bake @ 375 Fahrenheit for 25 minutes
- remove meatballs from pan, discard excess grease
-add 1/4 cup water to pan and deglaze
- add drippings to sause an continue simmering
- when sauce is done(after 1 1/2 hours) add meatballs and simmer another 20 minutes
- total cooking time is 1 hour 50 minutes
-(Bread bowl) cut a large circle on top of loaf and gently hallow the inside, take care not to cut the bottom. Wrap in clean cloth and set aside until ready to serve
- cube extra bread and toast @ 375 for 10 minutes before serving
- make sure to place bowl on serving dish before filling, spoon meatballs into bowl & garnish with pomegranate arils & almond slices
- can also be served with rice
-ENJOY, NOOSH JON
Негізгі бет Almond Fesenjoon ( Persian Sweet & Sour meatballs)فسنجان بادام
No video
Пікірлер