Typically Fisinjan Plov is made with walnuts and lamb. Since you already know how my small boys feel about lamb, and I only had ground almonds, we adapted.
When I told Riley what we were making he asked, "Is our cooking around the world adventure all about meatballs?" Feels like it, doesn't it. We've made meat wrapped in mashed potatoes from Algeria, meat wrapped around a hard-boiled egg from Iran, and we've floated them in a Mexican soup...tonight we made meatballs simmered in pomegranate juice.
1 pound of 96-4 organic ground beef
1 egg
1 T minced garlic
1/2 C ground almonds
1 t ground cinnamon
dash of pink Himalaya salt
1 t ground cinnamon
dash of pink Himalaya salt
pomegranate juice
ground almonds
dried oregano
ground cinnamon
dash of pink Himalaya salt
Mix everything - except the last five ingredients - together in a bowl and form into teaspoon-sized meatballs.In a large flat-bottom pan, place the last five ingredients and bring them to a boil. Reduce heat. Drop meatballs into the sauce and simmer till cooked through.
As the meatballs cook, the sauce will thicken. When you serve the meatballs, spoon the thickened sauce over the top.
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