Honey & Pomegranate Beef & Lamb Meatballs
Ingredients
- 450 g ground beef
- 450 g ground lamb
- 1 large onion, finely chopped
- 3 garlic cloves, minced
- 120 ml finely chopped parsley
- 1 egg
- 120 ml breadcrumbs
- 2 tsp baharat
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 1½ tsp salt
- 2 tsp freshly ground black pepper
- Olive oil
Honey pomegranate sauce
- 2 tbsp beef tallow
- 1 medium onion, finely diced
- 3 garlic cloves, minced
- 1 tbsp chili flakes
- 1 tbsp tomato paste
- 1½ tsp baharat
- 1 tsp smoked paprika
- 120 ml red wine
- 110 g honey
- 3 tbsp pomegranate molasses
- 480 ml beef stock
- 11 g corn starch
- Salt and black pepper, to taste
Finish
- Fresh dill
- Pomegranate seeds
- Salt flakes
Instructions
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Sauté the finely chopped onion in a little olive oil until soft and fragrant without browning. Cool completely.
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Mix with the beef & lamb w the sautéed onions, parsley, garlic, egg, breadcrumbs, baharat, cumin, smoked paprika, salt and black pepper. Mix just until combined. Shape into 20 meatballs (65 g each).
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Heat olive oil in a wide pan and brown the meatballs well on all sides. Remove and set aside.
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In the same pan, sauté the onion until soft. Add the beef tallow, minced garlic and chili flakes and cook until fragrant. Add the tomato paste and baharat and cook for another minute. Add the red wine and simmer until slightly reduced.
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Add the honey, pomegranate molasses salt and pepper and mix. Whisk the corn starch with the beef stock and pour into the pan immediately to avoid lumps, then bring to a simmer. Return the meatballs to the pan, cover and cook gently for about 20 minutes. Uncover and continue cooking until the sauce reduces and becomes thick, dark and glossy.
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Finish with fresh dill, pomegranate seeds and salt flakes. Serve & Enjoy ☺️
Notes
Committed to this collection by the hand of Hunter.
