Tyler asked me where he could buy pomegranate molasses. I’ve had Pom juice before but I’ve never heard of pomegranate in molasses form. I Googled and found out that it’s typically used in Mediterranean dishes. He found it for $8 at Dean and Deluca and used it to make some sort of appetizing tapenade. A few days later, I found a $4 bottle in Chinatown sans the pretty burlap packaging. I slathered the molasses in meatballs to give them that sweet and sour taste and served them with tomato mint salad.
pork and beef ground meatballs
cumin seeds, grounded
coriander seeds, grounded
red chilis, crushed
3 tbsps pomegranate molasses
mint leaves, finely chopped
1 tbsp red wine vinegar
salt, pepper, olive oil
1. Make meatballs. Dip in pomegranate molasses and then gently roll each ball on cumin, coriander, turmeric and red chilis.
2. In a deep skillet, heat some oil and fry meatballs until golden brown in medium to low fire. The molasses will burn faster than the meat so keep them bouncing in the hot oil using a strainer ladle.
3. Make tomato mint salad by combining tomatoes and mint in a bowl, dressed with red wine vinegar, olive oil and some salt and pepper. Top with meatballs.