Pomegranate Molasses and Honey glazed Meatballs my version to be tried

Name: Pomegranate Molasses and Honey glazed Meatballs my version to be tried
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Mediterranean
Ingredients: 650 g minced lamb; 1 eggs; 1 onion grated (red or brown); 4 cloves garlic; 0.5 tsp red chili; 1 Orange zest; 1 tbsp orange juice; 40 g breadcrumbs; 0.5 tsp cinnamon ground; 0.25 tsp allspice; 0.75 tsp cumin; 0.25 tsp paprika; 0.75 tsp coriander ground; 0.5 tsp ground black pepper; 1 tsp salt; 20 g chopped fresh herbs (mint, coriander, parsley, etc); 2 tbsp olive oil; 1 shallot; 150 ml pomegranate juice; 150 ml water; 3 tbsp balsamic vinegar; 3 tbsp orange juice; 3 tbsp honey; 3 tbsp pomegranate Mollase; 2 tbsp chopped coriander; 2 tbsp chopped pistachios; 2 tbsp pomegranate seeds

5 steps

Prep:15minCook:30min

Updated at: Thu, 26 Oct 2023 17:14:34 GMT

Ingredients

4 servings

For the meatballs:

650gminced lamb

½ tspred chili

1 Tbsporange juice

40gbreadcrumbs

½ tspcinnamon ground

¼ tspallspice

¾ tspcumin

¼ tsppaprika

¾ tspcoriander ground

½ tspground black pepper

1 tspsalt

20gfresh herbs

chopped, mint, coriander, parsley, etc

2 Tbspolive oil

For the Pomegranate sauce:

1shallot

150mlpomegranate juice

150mlwater

3 Tbspbalsamic vinegar

3 Tbsporange juice

3 Tbsphoney

3 Tbsppomegranate Mollase

Garnish:

2 Tbspcoriander

chopped

2 Tbspchopped pistachios

2 Tbsppomegranate seeds

Instructions

Step 1

Put all the ingredients for the meatballs in a large bowl and mix them together with your hands, really pummelling the meat so that the spices and seasoning get well mixed in. Using wet hands, form the meat into balls just a little bigger than a walnut.

Step 2

In a small pan, sauté the shallot shallot in a drizzle of olive oil, over medium heat for 3 minutes, or until tender. Add remaining ingredients. Bring to a simmer, turn heat to medium, then simmer uncovered for 15-20 minutes. Turn heat off.

Step 3

Heat 2 tablespoon olive oil over medium heat in a large skillet. Working in batches, brown the meatballs, roll them around a bit and cook each side. Once browned, turn the heat down to the lowest setting, pour glaze over top, cover and cook for a couple of minutes. Serve warm or refrigerate and reheat.

Step 4

Garnish with fresh pomegranate seeds, coriander and crushed pistachios.

Step 5

Serve with couscous or with the side of your choice