Rosh Hahshana is approaching, and I have mixed feelings on it (insert a whole bunch of different emojiis here) We know there is so much prepping and cooking that goes into making Yom Tov, that one pot one pan meals are so much needed and appreciated!
So no worries.
We got you.
On Rosh Hashanah it is customary to eat foods with symbolic importance. When it comes to pomegranates, however, the symbolism lies in the fruit itself. By eating the pomegranate, we express our wish for a year filled with as many merits as a pomegranate has seeds.
We are starting off our cooking with these sweet and tangy Pomegranate Meatballs! So so good. I grew up eating meatballs as a kid, and have been a fan ever since. I remember watching my mother prepare the meat mixture adding some of this and some of that, resulting in such goodness in one pot. She would use Marinara sauce and cook the meatballs in them, low and slow. In my opinion that is the best and easiest way to cook them. No prior frying necessary.
The sauce is so easy to put together, we are using pomegranate juice, molasses/honey, some spices and that’s it! Garnish with fresh pom seeds and parsley, and you’ve got yourself a beautiful & delicious Rosh Hashana Entre!
May this new coming year be filled with a huge amount of sweetness and blessings like the number of seeds in a pomegranate:)
Shana Tova from the #OPOP Team!
Bon Appetite!
xo
-D
PrintPomegranate Meatballs
Sweet & Tangy make the perfect combo:)
Ingredients
Pomegranate Sauce:
2 cups 100% Pomegranate juice ( we used Pom company)
1 cup Ketchup
2-3 tbsp. Molasses/Honey*
1/2 tsp. all spice
1 tbsp. garlic powder
1 tbsp. onion powder
Meatball Mixture:
1 pound ground beef
1/4 cup breadcrumbs
1 egg, beaten
1 frozen garlic cube/ 1 fresh garlic clove minced
2 heaping tsps. chicken soup mix
Instructions
Sauce: Bring all ingredients to a boil, then lower to a simmer. Cook uncovered for 20 minutes.
Mixture: While the sauce is cooking, prep the meatballs. Combine all ingredients together, and form small- medium size balls (whatever your preference) and place into sauce gently. Cover and cook on a low flame for 1 1/2 hours. Just let it cook and forget about it. The meat becomes soft and is the best texture. The sauce also thickens a bit:)
Notes
* We used molasses here. It gives that nice dark color and sweetness. But feel free to swap for a honey, and adjust to how sweet you like it.
2 Comments
Rivka Lichtman
This looks amazing! I can’t wait to try it!!!!
Devorah Kahan
Let us know how you like it:)!!