Spiced Meatballs with Tahini and Pomegranate | PrimalGourmet

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Add cumin and coriander seeds to a dry skillet and toast over med-low heat until fragrant (approximately 4-6 minutes).

Step 2

Transfer toasted spices to a mortar and pestle and grind to a fine powder.

Step 3

To a large mixing bowl, add turkey, veal, beef, grated onion, eggs, coriander, cumin, dry minced garlic, chili flakes, dry mint, water, salt and pepper. Using your hands, mix all ingredients until the meat starts to holds its shape.

Step 4

Preheat 1 tsp extra virgin olive oil in a non-stick or stainless-steel skillet set over medium heat. Taste-test the mixture for seasoning by frying one meatball (approximately 5-6 min per side). Adjust seasoning if required, cover bowl with plastic wrap and refrigerate overnight.

Step 5

When ready to cook, line a baking sheet with plastic wrap and portion-out golf-ball-sized servings (I aim for heaping tablespoonfuls). Rub a bit of oil between your hands and start forming into meatballs.

Step 6

Preheat 2 tbsp extra virgin olive oil in a large, non-stick or stainless-steel skillet set over medium heat. Fry meatballs in batches (approximately 5-6 minutes per side). Lower heat if you notice anything is burning. *Tip: I strongly recommend setting a splatter guard over the skillet.

Step 7

Transfer cooked meatballs to a paper-towel-lined tray and cover with foil until ready to serve.

Step 8

To serve: spoon a generous amount of tahini sauce onto a plate and top with a small pyramid of meatballs. Garnish with pomegranate arils, fresh parsley, lemon wedges and a drizzle of extra virgin olive oil.

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