Pomegranate blood orange glazed walnut meatballs

These meatballs are inspired by the Persian stew called "Fesnjoon". The traditional dish consists of chicken, duck or beef which are stewed in a luscious pomegranate molasses and walnut paste.  


For meatballs:
½ cup walnut fine mill ( from 1 cup of chopped walnut)
1 TBSP oil
1 medium yellow onion, finely chopped
1 lbs. (450 gr) 80-20 ground beef
2 TBSP Chinese chives, finely chopped
1 TSP dried tarragon
3 cloves of garlic, grated
2 TBSP tomato paste

For the glaze:
1 cup pomegranate juice
1 blood orange, juice
1 sour orange (or lemon), Juice
1 TBSP honey
Salt, pepper and Cayenne to taste
Toast walnuts until fragrant then blend coarsely and set aside. Combine the glaze ingredients and reduce to a thick consistency (keep in mind that the sauce gets thicker as it cools down). In another pan, saute the onions and when translucent, add tomato paste and saute for a minute. Set aside to cool.   

Combine herbs, garlic, beef, walnut and tomato mixture along with salt and pepper and mix well. Make 12 large meatballs and glaze with half of the pomegranate mixture. Refrigerate for half an hour to marinade.   

Roast in a hot oven (as hot as your oven goes) until the meatballs are crispy outside. Brush with the other half of the glaze and serve. 

You can use the zest of the orange to make the Persian favorite zereshk-polo(saffron-barberries-zest topped rice)