Juicy Meatballs and Potatoes in Pomegranate Sauce
-  Large sauté pan with lid
- Large rimmed baking tray
- Mixing bowls
- Box grater
- Kitchen scale
INGREDIENTS
Sauce:
- 6 –7 large red onions, thinly sliced
- 1 heaping tablespoon sweet paprika
- 1 level tablespoon hot paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon turmeric
- 1/2 teaspoon ground black pepper
- 1 teaspoon granulated garlic
- 4 tablespoons soy sauce
- 5 tablespoons pomegranate concentrate
- 6 tablespoons date syrup
- 3 tablespoons olive oil
- 3 cups hot water, reserve; you will use some while caramelizing
- 10 small gold potatoes, halved
Meatballs:
- 2.2 pounds/1 kilogram ground beef
- 1 large onion, finely chopped
- 1 bunch cilantro, finely chopped
- 2 medium tomatoes, grated
- 1 cup breadcrumbs
- 2 large eggs
- 2 garlic cloves, pressed
- 1/4 teaspoon turmeric
- 1/2 teaspoon ground cumin
- 1/4 teaspoon ground black pepper
- 1 heaping teaspoon salt, or to taste
- 1/2 teaspoon baking soda
INSTRUCTIONS
- Preheat the oven to 355°F/180°C (regular heat).
- Mix the meatball ingredients gently until just combined. Shape into medium meatballs, arrange on a tray, drizzle with a little olive oil, and bake for 25 minutes.
- While the meatballs bake, heat the olive oil in a large sauté pan over low heat. Add the sliced onions and cook slowly, stirring occasionally, adding up to 1 cup of the reserved hot water as they soften, about 18–22 minutes, until deeply softened and beginning to caramelize.
- Stir in the spices and granulated garlic and cook for 30–60 seconds to bloom the spices. Add the soy sauce, pomegranate concentrate, date syrup, potatoes, and the remaining reserved hot water. Cover and simmer for 8–10 minutes, until the potatoes begin to soften.
- Add the baked meatballs to the pan, nestling them into the sauce. Cover and simmer gently 25–30 minutes, until meatballs are cooked through and potatoes are tender; skim fat if desired.
- Adjust seasoning with salt and pepper. Serve hot.
FAQ
How can I make the meatballs and potatoes ahead of time?
Prepare the meatballs as directed, bake them, and allow them to cool. Store them in an airtight container in the refrigerator for up to two days. The caramelized onion sauce can also be made in advance and kept separately in the refrigerator. When ready to serve, reheat the sauce, add the meatballs and potatoes, and simmer until everything is heated through and the potatoes are tender.
How can I adapt this recipe for a gluten-free diet?
Replace the breadcrumbs in the meatball mixture with a gluten-free option such as ground oats, gluten-free panko, or almond flour. Ensure the soy sauce you use is labeled gluten-free, or substitute it with tamari. All other ingredients in the recipe, including the vegetables, spices, and date syrup, are naturally gluten-free.
What can I serve with meatballs and potatoes?
A crisp green salad with lemon vinaigrette or cucumbers in yogurt adds brightness and acidity. Steamed green beans, sautéed spinach, or roasted carrots work as simple vegetable accompaniments. For bread lovers, warm pita or crusty sourdough makes an excellent addition to soak up the caramelized onion sauce. If serving a crowd, you can also add a grain like bulgur, rice, or couscous to stretch the meal.
How can I make this dish lighter?
Start by using lean ground beef, ground turkey, or chicken instead of regular ground beef. Replace some of the breadcrumbs with finely ground oats or quinoa flakes for added nutrition. You can reduce the amount of date syrup in the sauce if you prefer less sweetness, and increase the amount of onions and tomatoes to keep the sauce flavorful without adding heaviness. Steaming or parboiling the potatoes before adding them to the sauce can also reduce cooking time and minimize oil absorption.
Can I freeze the meatballs and potatoes?
You can, but it is best to freeze the meatballs separately from the sauce and potatoes for the best texture. After baking the meatballs, let them cool completely, then place them in a freezer-safe container or bag. They will keep for up to three months. The caramelized onion sauce can also be frozen in a separate container. Potatoes, however, don’t freeze well because their texture becomes grainy when thawed. When ready to serve, thaw the meatballs and sauce overnight in the refrigerator, heat gently on the stovetop, and cook fresh potatoes to add.
Can I use a different meat for meatballs and potatoes?
Ground lamb adds richness and pairs well with the pomegranate and date syrup flavors, giving the dish a Middle Eastern profile. Ground chicken or turkey make a lighter option, but they benefit from extra moisture, so you may want to add a little olive oil or grated zucchini to keep them tender. Pork can also be used, though it changes the flavor balance. Adjust cooking time as needed depending on the fat content of the meat to ensure the meatballs stay juicy.
How do I prevent the meatballs and potatoes from becoming too dry?
Avoid overmixing the meatball mixture, as this can make the meatballs dense. The addition of eggs, breadcrumbs, and baking soda helps retain moisture. When baking, do not overcook the meatballs, since they will continue cooking later in the sauce. For the potatoes, ensure they are cut evenly so they cook at the same rate. Simmering everything together in the caramelized onion sauce not only prevents dryness but also allows the meatballs to absorb flavor and stay tender.
