PERSIAN POMEGRANATE AND PISTACHIO MEATBALL

Steps:

• To make the meatballs: Pulse all the ingredients, except the meat and egg, in a food processor until you have a grainy paste.
• Transfer to a large mixing bowl and add the meat and egg. Lightly knead with your hands for a few minutes (do not over mix).
• Cover and place in the refrigerator for 30 minutes and up to 24 hours.
• Preheat the oven to 500?F. Generously oil a wide, nonreactive baking dish (wide enough to fit 24 meatballs, about 12x14 inches) and set aside.
• Remove the paste from the refrigerator and shape into bite-sized balls (about 1 1/2 tablespoons each, you can use an ice cream scoop) and place the meatballs in the baking dish and brush well with oil. Bake in the oven for 10 minutes.
• Meanwhile, in a mixing bowl combine all the ingredients for the glaze. It is important that you taste the glaze and be sure that it has a good balance between sweet and sour-add more honey if the pomegranate molasses you have used is too sour.
• Reduce the oven to 400?F. Glaze the meatballs and bake for another 5 minutes to infuse them with the flavor of the pomegranate. Adjust seasoning to taste. If too sour add more honey; if too sweet add more pomegranate molasses. Keep warm in the oven until ready to serve.
• Place the meatballs with its sauce in deep serving dish and garnish.