Meatballs

Persian Meatballs with Beet Sauce

Michael Solomonov and Steven Cook
Thinkstock

Serve over yellow rice for a color explosion.

Type: Meat Prep Time: 260 minutes Level: Not mentioned

Meatballs

1 pound ground beef

1/2 cup chopped fresh parsley

1/2 onion, grated

2 tablespoons seltzer

2 teaspoons ground cumin

1 and 1/2 teaspoons Haddar Kosher Salt

1 teaspoon smoked paprika

1 teaspoon freshly ground Gefen Black Pepper

1/4 cup canola oil

Beet Sauce

1 onion, finely chopped

2 garlic cloves, thinly sliced

2 tablespoons tamarind paste

2 tablespoons pomegranate molasses

2 large red beets, peeled and finely chopped

1 quart Empire Chicken Broth or other chicken stock

fresh mint leaves

Prepare the Meatballs

Preheat the oven to 275 degrees Fahrenheit.

Mix together the ground beef, parsley, onion, seltzer, cumin, salt, paprika, and pepper in a medium bowl.

Shape the mixture into golf ball–size meatballs.

Heat the oil in a deep ovenproof pot over medium-high heat. Sear the meatballs on all sides, about six minutes, then transfer to a plate. Do not wipe out the pot.

Prepare the Sauce

Add the onion and garlic to the pot and cook over medium-high heat until the onions are soft and translucent, about five minutes.

Stir in the tamarind paste and pomegranate molasses and cook, stirring, for one to two minutes.

Add the beets, meatballs, and stock. Cover and braise in the oven for 45 minutes, or until the meatballs are cooked through and the beets are tender.

Remove from the oven and transfer the meatballs to a plate.

Place the pot over medium-high heat, bring to a boil, and cook until the sauce has reduced by half, about 15 minutes. Taste and add salt as needed.

Return the meatballs to the pot, toss to coat with the sauce, and warm through.

Scatter on mint leaves before serving.