Georgian Meatballs with Walnuts and Sour Cherries

Beef Chicken Georgian Baroness Tapuzina

Georgian food is not widely known, but it has a mixture of Eastern European, Central Asian, and Middle Eastern influences. They make dumplings like you find in Poland and Russian and  Khachapuri, which is similar to Turkish pide with kashkaval cheese. One of their famous dishes is chicken with walnut sauce and you will find numerous different recipes for walnut sauce. Some of them contain garlic and herbs, such as Satsivi,  and others contain red wine vinegar or pomegranate molasses, such as Bazhe.

I decided to make a delicious and easy Georgian kebab or meatball recipe. It contains dried sour cherries and walnuts. You can add pinenuts instead of walnuts, but I like the earthy taste of the walnuts. Don’t leave out the mint in this recipe because it really adds to the flavour of the kebab.

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Georgian Meatballs with Walnuts and Sour Cherries
Ingredients
  • 7 ounces ground veal
  • 7 ounces ground chicken
  • 1 onion peeled and finely chopped
  • 3 garlic cloves peeled and crushed
  • 1/4 cup dried sour cherries chopped
  • 1/2 cup walnuts roughly chopped and lightly toasted or toasted pinenuts
  • 1/2 teaspoon Hungarian paprika
  • 1/8 teaspoon ground allspice
  • 1/8 teaspoon cinnamon
  • 1 egg white lightly whipped
  • 1/4 cup of fresh parsley finely chopped
  • 2 tablespoons fresh mint finely chopped
  • Salt and pepper
  • 2 tablespoons olive oil
Instructions
  1. Georgian Kebab
  2. Combine the veal and chicken in a bowl, then add the onion, garlic, sour cherries, pine nuts, paprika, allspice, and cinnamon. Mix well, then add the egg white and mix again. Finally, add the fresh herbs and salt and pepper to taste and mix thoroughly.
  3. Shape the mixture into small balls the size of golf balls. Heat the oil in a frying pan, then sauté the meatballs, a few at a time, turning occasionally, until cooked through and brown on all sides, about 10 minutes. Serve hot or at room temperature.
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Written by Baroness Tapuzina

Michelle Nordell (aka Baroness Tapuzina) was a foodie from the womb growing up in the House of Weird Vegetables, so named by a family friend because all of the unusual and exotic food cooked and eaten there. She loves to change recipes using herbs from her garden and spices from the spice shops she enjoys visiting.

5 thoughts on “Georgian Meatballs with Walnuts and Sour Cherries”

  1. Mmm, mmm, Broness, these meatballs look good. What would you serve with them?

  2. Thanks. I served them with roasted potatoes and broccoli. You could also serve it with a wild mushroom mixture, rice and a nice green salad.

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