Spicy Meatballs in Pomegranate Sauce

• Gluten free

• Meat

  • 1 lbs Ground beef, lean
  • 1 lbs Ground pork, lean

• Produce

  • 1/2 tsp Chilli flakes
  • 2 tbsp Cilantro
  • 2 tsp Mint, dried
  • 1 tbsp Mint, fresh
  • 1 Onion
  • 1 Pomegranate seeds from

• Refrigerated

  • 1 Egg, large

• Canned Goods

  • 2 cups Beef or chicken stock

• Condiments

  • 1 cup Pomegranate molasses

• Pasta & Grains

  • 1/3 cup Oats

• Baking & Spices

  • 1/2 tsp Allspice, ground
  • 2 tbsp Brown sugar
  • 1/2 tsp Cayenne pepper
  • 1 tbsp Cornstarch
  • 1 tsp Paprika
  • 1/2 tsp Pepper, freshly ground
  • 1 tsp Salt
  • 1 tsp Sumac

• Oils & Vinegars

  • 2 tbsp Oil

Found on vikalinka.com

Description

Ingredients

• 1 lbs extra lean ground beef
• 1 lbs extra lean ground pork
• 1 onion, processed in a food processor with 2 tbsp of water or grated
• 1 egg, large
• ⅓ cup oats
• ½ tsp ground allspice
• ½ tsp paprika
• ½ tsp cayenne pepper
• ½ tsp sumac (optional)
• 2 tsp dried mint
• 2 tbsp chopped cilantro
• 1 tsp salt
• ½ tsp freshly ground pepper
• 2 tbsp oil for frying
• 1 cup/250 ml Pomegranate molasses
• 2 cups/500 ml beef or chicken stock
• 2-3 tbsp brown sugar
• 1 tbsp cornstarch + 2 tbsp water
• ½ tsp chilli flakes
• ½ tsp paprika
• ½ tsp sumac
• pomegranate seeds from ½ pomegranate
• 1 tbsp fresh mint, chopped

Directions

• Process the onion with 2 tbsp of water in a food processor to a paste or grate it on a grater.
• In a large bowl combine both meats, onion, egg, spices and chopped fresh cilantro, oats, salt and pepper.
• Form meatballs approximately the size of golf balls. Use a small ice cream scoop to get even sized meatballs.
• Arrange them on a cutting board and put them in the freezer for 10-15 min to firm up.
• Brown meatballs in batches over medium high heat on all sides in hot oil, they dont need to be cooked all the way through. Remove to a paper towel lined plate.
• Discard the oil meatballs were browned in and wipe the pan with a paper towel.
• To the same pan add pomegranate molasses, beef or chicken stock, brown sugar and spices.
• Bring to a boil and simmer until it starts to get thicker, add a mixture of corn starch and water and stir with a whisk to make sure there are not lumps.
• Add half of the pomegranate seeds to the sauce together with meatballs.
• Simmer for 15-20 minutes shaking the pan once in a while to prevent meatballs sticking until the sauce is thick and syrupy. If your sauce is still thin after the time stated continue simmering until it has the consistency of glaze.
• Serve sprinkles with the remaining pomegranate seeds and chopped fresh mint leaves.