POMEGRANATE MOLASSES AND HONEY-GLAZED MEATBALLS

Serves: 6

■ 1 1/4 lbs (565 g) ground beef

■ 1 onion, very finely chopped (or mince the onion in a food processor and drain off any liquid)

■ 1 cup (250 mL) fresh flat-leaf parsley leaves, finely chopped

■ 1 large garlic clove, finely chopped

■ 1 tsp (5 mL) ground cumin

■ 1 tsp (5 mL) ground coriander

■ 1 tsp (5 mL) ground cinnamon

■ 1 tsp (5 mL) sea salt flakes, crumbled, or to taste Vegetable oil

■ 1/4 cup (60 mL) pomegranate molasses

■ 2 tbsp (30 mL) liquid honey

1. Put ground beef in a large mixing bowl, breaking up clumps with a fork or your hands. Blend in the onion, parsley, garlic, cumin, coriander, cinnamon and salt. Keep blending until you have a smooth mixture.

2. Shape the mixture into 24-28 evenly sized meatballs.

3. Heat a large, heavy frying pan (or two pans) over medium-high heat. Once pan is hot, add enough vegetable oil to coat the bottom.

4. When oil is hot, fry meatballs in batches for 8-10 minutes, turning to brown well on all sides. Use a slotted spoon to transfer the cooked meatballs to drain on a tray or platter covered with paper towels.

5. Make glaze by combining the pomegranate molasses and honey in a cup.

6. Wipe out pan with paper towels and return to the stove over medium heat. Return cooked meatballs to the pan and drizzle all over with the glaze, rolling the meatballs in the glaze to coat all sides.

7. Cook for 2-3 minutes until the glaze has reduced to a sticky coating. Serve hot.