These meatballs are made by kneading ground beef with onion and breadcrumbs, seasoning them with fresh cilantro and pomegranate molasses, and grilling them. A favorite at Georgian brunch tables, they also stand out for their whole-grain binder.
Thoroughly mix the ground beef with the onion, breadcrumbs, cilantro, pomegranate molasses, cumin, salt, and black pepper.
Cover the mixture with plastic wrap and refrigerate for 20 minutes so the flavors can meld.
With wet hands, shape the mixture into long meatballs and thread them onto skewers, or shape them into patties.
Cook on a preheated grill for 12 minutes, turning occasionally, until browned on all sides.
Let the meatballs sit at room temperature for a few minutes before grilling so their surfaces dry slightly and they are less likely to stick. Allergen: contains wheat (gluten).
No one has commented on this recipe yet. Write the first comment.
Recipes tried by those who liked this one, fitting the same table.
Suggestions, complaints or questions — we read them all.
Your message has been saved. Our team will read it; if you left an email address, we will reply there when needed.
