Juicy One Pan Meatballs

• Meat

  • 1 lb Ground beef

• Produce

  • 3 cloves Garlic
  • 1/2 tsp Ginger, fresh
  • 1 tsp Thyme, dried
  • 1 Yellow onion, big

• Canned Goods

  • 2 tbsp Tomato paste

• Condiments

  • 2 tbsp Pomegranate molasses

• Baking & Spices

  • 1 tbsp Red pepper paste, roasted
  • 1 tsp Salt

• Oils & Vinegars

  • 2 tbsp Olive oil

• Bread & Baked Goods

  • 2 slices Sourdough bread

• Dairy

  • 6 slices Melting cheese
  • 2 tbsp Milk

• Frozen

  • 1 Meatballs

• Liquids

  • 3 cups Water

Found on unicornsinthekitchen.com

Description

Ingredients

• Meatballs
• 2 slices sourdough bread, preferably stale
• 2-3 tbsp milk
• 1 lb ground beef
• 1 big yellow onion, grated, excess water discarded
• 3 cloves garlic, peeled and grated
• 1/2 tsp grated fresh ginger
• 1 tsp salt
• 2 tbsp pomegranate molasses
• 1 tsp dried thyme
• 2 tbsp olive oil
• 2 tbsp tomato paste
• 1 tbsp roasted red pepper paste
• 3-4 cups water
• 6-7 slices melting cheese (like mozzarella)

Directions

• Soak sourdough slices in milk and set aside.
• In a separate bowl, mix ground beef, grated onion, garlic, fresh ginger, salt, pomegranate molasses and dried thyme with your hands until fully combined.
• Add soaked sourdough slices to ground beef mixture and mix until everything is fully incorporated.
• Pour olive oil in a large pan and start making the meatballs. They should be as big as a walnut. Place all the meatballs in the pan.
• Turn the heat on and cook the meatballs for 8-10 minutes until fully cooked.
• Take the meatballs out and add tomato paste and pepper paste to the pan. Stir for a minutes until the color is bright red.
• Add water and bring it to simmer. Add meatballs to the sauce and let it simmer for 10 minutes.
• Put melting cheese on top, cover and let it simmer for another minute until the cheese is melted.
• Serve warm with rice, bread or potatoes.