Sweet Spaghetti Sauce and Rosemary Pomegranate Meatballs
Find the original post here.
PAMA Liqueur is holding a contest to see who can best use their pomegranate liqueur in a recipe. I love a culinary challenge, so I had to see what I could come up with. Right off the bat I opted to make an entree. Dessert, while delicious, is a pretty obvious choice for the contest and I wanted to shake things up! So I turned to a classic (spaghetti and meatballs) and jazzed it up a little. I made PAMA-infused tomato sauce (think a twist on a sweeter tomato sauce made with red wine) and rosemary-pomegranate turkey meatballs.
SPAMAghetti and Meatballs
For the sauce:
- 2 15oz. cans whole tomatoes
- 1 6 oz. can tomato paste
- 1 onion, chopped
- 1 1/2 teaspoon oregano
- 1 1/2 teaspoon parsley
- 1 c. PAMA liqueur
In a large pot, add the tomatoes, tomato paste, onions, oregano, and parsley. Simmer, stirring occasionally. After 40 minutes, stir in the PAMA liqueur (saving 1 teaspoon for the meatballs). Simmer for another 20-30 minutes.
While the sauce simmers, make the meatballs.
For the meatballs:
- 1 lb. turkey beef
- 3/4 cups bread crumbs
- 1 egg
- Seeds from 1/2 pomegranate
- Fresh rosemary, about 3 sprigs
In a bowl, combine the turkey beef, pomegranate seeds, rosemary, breadcrumbs, egg, plus 1 teaspoon PAMA liqueur, and form into small balls.
Fry the meatballs in a skillet until cooked through. While the meatballs are cooking, boil water in a large pot and cook 1 lb. whole wheat spaghetti.
Place the spaghetti and meatballs in a serving dish. Spoon the sauce over the pasta and enjoy!
The rosemary and pomegranate are a winning combination and the liqueur brings out the sweetness in the tomatoes.
