What’s a party without meatballs?
Kind of like watching a movie without popcorn. Or celebrating a birthday without cake. Or ending a day of skiing without a cup of hot cocoa.
Just not the same, right?
“Pistachio and Pomegranate Meatballs” have party written all over them.
The recipe is from “The Washington Post Cookbook” (Time Capsule Press) edited by Bonnie S. Benwick. The book, of which I received a review copy, is a compilation of favorite recipes published over the past 50 years in the pages of the award-winning newspaper’s food section.
These highly seasoned meatballs taste exactly like falafel — except they’re made with meat and you don’t have to fry them.