PERSIAN MEATBALLS WITH BEET SAUCE
Serves: 4
Meatballs:
1 lb (500 g) ground beef
1/2 cup (125 ml) chopped fresh flat-leaf parsley
1/2 onion, grated
2 tbsp (30 ml) seltzer or soda water
2 tsp (10 ml) ground cumin
1 1/2 tsp (7.5 ml) kosher or coarse salt
1 tsp (5 ml) smoked paprika
1 tsp (5 ml) freshly ground pepper
1/4 cup (60 ml) canola oil
Beet sauce:
1 onion, finely chopped
2 garlic cloves, thinly sliced 2 tbsp (30 ml) tamarind paste 2 tbsp (30 ml) pomegranate molasses
2 large red beets, peeled, finely chopped
4 cups (1 L) chicken stock Fresh mint leaves
1. For the meatballs: Preheat oven to 275 F (135 C). In a medium bowl, combine beef, parsley, onion, seltzer, cumin, salt, paprika and pepper. Shape mixture into golf-ball sized meatballs.
2. Heat oil in a deep, ovenproof pot over medium-high heat. Sear meatballs on all sides, about six minutes. Transfer to a plate.
3. For the beet sauce: To drippings in pot, add onion and garlic and cook over medium heat until onions are soft and translucent, about five minutes. Stir in tamarind paste and pomegranate molasses and cook, stirring for one to two minutes. Add beets, meatballs and stock.
4. Cover and cook in preheated oven for 45 minutes or until meatballs are cooked through and beets are tender. Transfer meatballs to a plate. Place pot over medium-high heat, bring to a boil and cook until sauce has reduced by half, about 15 minutes. Season to taste with salt.
5. Return meatballs to pot, toss to coat with sauce and heat through. Serve, topped with mint leaves.