Main Dishes Salsas and Sauces — By Ben on 08 December 2008
Pomegranate meatballs and almond sauce

[donotprint]If pomegranate is not a fruit related to the holidays, it should be. Just open one and look at the beautiful color of its seeds, not to mention that this is the time of the year where you can find them fresh. For a long time the only way I used to eat pomegranate was on chiles en nogada or drink it as juice. But now I am exploring more interesting ways to eat this delicious fruit. And now, I proudly present to you this dish that was so freaking delicious and looks so festive in accordance to the holiday season. If you happen to make this, please, please write to me with your comments, opinions and criticism. I’d really love to hear what you guys think about it.[/donotprint]

Pomegranate meatballs with almond sauce
Makes 4-6 servings

For this recipe you will need:

  • 1 pound ground meat (I always use ground turkey)
  • 1 cup pomegranate seeds
  • 2 eggs
  • 1/2 cup cornmeal
  • 1 TBSP chopped fresh parsley
  • 1/2 onion finely chopped
  • 3 garlic cloves minced
  • 1 tsp ground oregano
  • 1/2 tsp ground nutmeg
  • cooking oil
  • 1 cup almonds (blenched work better)
  • 4 oz cream cheese
  • 3/4 cup skim milk
  • salt and pepper to taste
  • 1/2 pound cooked spaghetti

Preparation:

  1. In a large bowl mix meat, pomegranate seeds, eggs, cornmeal, parsley, onion, garlic, oregano, nutmeg and salt and pepper to taste very well. Form 2″ (approx.) meatballs and fry until brown and thouroughly cooked, about 5-7 minutes each side. You may bake them, instead.
  2. Blend together almonds (I didn’t use blenched almonds that’s why the sauce in the picture is a little bit brown), cream cheese and milk until you get a smooth sauce. Pour in a medium pot and place on low heat. Stir constantly until it starts to boil. Add salt and pepper to taste.
  3. Serve meatballs and sauce over a bed of cooked spaghetti al dente and garnish with pomegranate seeds and chives.

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[donotprint]This is a very simple and inexpensive dish that doesn’t require much preparation and the taste was just amazing. In Mexico some people prepare spaghetti for the Xmas eve dinner so for me this is a very Xmasy dish. That’s why I took that very festive picture of the dish. I really hope you enjoy this dish and am looking forward to reading your comments.

In another topic. I wrote a post on my other blog about the lighting I use for my food pics. We have always been told not to use a flash for food photography, but my advice to you is: ALWAYS USE A FLASH! LOL

¡Buen provecho!

I am sending this recipe to the following events. Please click on the badges to find out more:


This week this event is hosted by Mary of Baking Delights

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About Author

grew up around food. His family owned a restaurant in Mexico City and he spent a big deal of his childhood helping and learning after school the art of creating delicious dishes from simple ingredients. He created this blog to share his kitchen adventures with the world.

(30) Readers Comments

  1. This is a very festive dish Ben with the highlight being the pomegranate. I have to get over to the forum and see your suggestions about lighting that Ivy mentions.

  2. What a beautiful dish!

  3. Great creativity my friend! The flavour combinations look outstanding. I’ve never considered using pomegranates this way!

  4. What an interesting flavor combo! It sounds so delicious and plates to beautifully!

  5. That sounds fantastic, really Christmassy too!

  6. Wow, Ben… that looks amazing!!

  7. Festive-looking indeed! Great dish and one that goes into my to-do list. Thanks!

  8. what a dish… imagine, pomegranate in a pasta sauce, simply awesome… :)

  9. Ben this looks awesome man. Pomegranate seeds make an excellent contrast to the ground meat. Delish!

  10. I love all the ways you have been using pomegranates lately!! This looks so good!

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