Description
This recipe simplifies weeknight cooking, offering tender, flavorful meatballs simmered in a slow cooker with a vibrant Pomegranate-Mint Za’atar Glaze for an easy, comforting family meal.
Ingredients
- 900g (2 lb) ground beef (80/20 suggested)
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 80g (1 cup) plain breadcrumbs
- 1 large egg
- 15g (1 tbsp) za’atar
- 5g (1 tsp) cumin
- 2.5g (0.5 tsp) cinnamon
- 5g (1 tsp) salt
- 2.5g (0.5 tsp) pepper
- 30ml (2 tbsp) olive oil
- 794g (28 oz) crushed tomatoes
- 240ml (1 cup) vegetable broth
- 5g (1 tsp) lemon zest
- 20g (2 tbsp) fresh mint, chopped
- 15g (2 tbsp) fresh parsley, chopped
- 60ml (4 tbsp) date syrup
- 15ml (1 tbsp) lemon juice
- 30g (0.25 cup) toasted pine nuts
- 80g (0.5 cup) pomegranate arils
- small mint leaves, extra, for garnish
- date syrup, for drizzling, for garnish
Instructions
- Combine Meatball Ingredients: In a large mixing bowl, combine the ground beef, finely diced yellow onion, minced garlic, breadcrumbs, beaten egg, za’atar, cumin, cinnamon, salt, and pepper. Gently mix with your hands until just combined; the mixture should feel pliable. (If your meat mixture feels too wet, add another tablespoon of breadcrumbs until it is easier to handle.) Form into 30-35 uniform meatballs, about 1.5 inches (3-4 cm) in diameter.
- Sear the Meatballs (Optional): Heat the 2 tablespoons of olive oil in a large 10-inch skillet over medium-high heat. Working in batches, sear the formed meatballs until they are well-browned on all sides, about 2-3 minutes per batch. You are looking for a good crust, not fully cooked through. Transfer the seared meatballs to your slow cooker insert.
- Prepare and Add the Sauce: In the same skillet (no need to clean it; those browned bits add flavor!), add the crushed tomatoes, vegetable broth, and lemon zest. Stir well, scraping up any delicious browned bits from the bottom. Bring the sauce to a gentle simmer, until it looks lightly bubbly, then carefully pour it over the meatballs in the slow cooker.
- Slow Cook to Perfection: Cover the slow cooker. Cook on the LOW setting for 6-8 hours, or on the HIGH setting for 3-4 hours, until the meatballs are incredibly tender and cooked through. They should easily yield when pressed gently.
- Prepare the Glaze and Herbs: About 30 minutes before serving, prepare the fragrant glaze. In a small saucepan, combine the 4 tablespoons (60ml) date syrup and 1 tablespoon (15ml) lemon juice. Bring to a gentle simmer over medium heat and reduce for 3-5 minutes until it forms a thin, syrupy consistency that coats a spoon. Stir the chopped fresh mint and parsley into the slow cooker sauce.
- Serve and Garnish: Using a slotted spoon, transfer the cooked meatballs in crockpot to a serving dish. If you desire a thicker sauce, gently reduce it on HIGH in the slow cooker for 15-20 minutes, until it reaches your desired consistency. Spoon a generous amount of the rich sauce over the meatballs. For a beautiful presentation, drizzle the date-lemon syrup over the meatballs and scatter toasted pine nuts, vibrant pomegranate arils, and fresh mint leaves. The colors will pop beautifully.
Notes
Avoid overmixing the meatball mixture for tender results; add more breadcrumbs if too wet. Do not lift the slow cooker lid frequently to maintain heat. Ensure enough liquid is in the slow cooker to prevent drying. For convenience, consider using pre-made frozen meatballs or skipping the browning step.
- Prep Time: 35 minutes
- Cook Time: 360 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Middle Eastern
Nutrition
- Serving Size: 1 serving (3-4 meatballs with sauce)
- Calories: 400 calories
- Sugar: 20 g
- Sodium: 500 mg
- Fat: 30 g
- Saturated Fat: 12 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 4 g
- Protein: 35 g
- Cholesterol: 100 mg