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

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.

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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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. Pingback: Hoo-RAY! Presto Pasta Night #93

  2. Ben, this looks beautiful and it’s one of the most original uses of pomegranate I’ve seen this month.

  3. What a wonderful festive dish. Perfect for the season. Thanks so much for sharing with Presto Pasta Nights. It’s always a treat to see what you come up with.

  4. You made such a beautiful meal.

  5. Hi Ben,
    First time here. You have a great place n I love mexican food….salsa and nachos are my fav.
    (my mouths already watering)…lol

    hey like ur idea with pomegranate in curry…neat!

    i am new to blogosphere too. do stop bt my lil place once in a while :)
    Zaayeka.

  6. I’ll admit, I was intrigued by the title but had some reservations, but all I had to see was the photo. I seriously need to try this and am a total believer. The meatballs alone (and the sauce alone) both look like stunners, but all together, that looks like a heck of a dish.

  7. This looks great. Pomegranate and almond are two of my favorite flavors, so this really called to me.

  8. sounds like such an exotic dish. Beautiful combination!

  9. You’re my kind of guy. No complaining about mixing sweet fruits with meats and other mumbo jumbo. Must say I haven’t tried mixing pomegranates with meat yet, but I will definitely give it a go.

  10. Sorry I can’t agree with you this dish just doesn’t appeal to me at all mixing fruit with a pasta dish of meat balls is a no no.

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