Köfte with pomegranate confetti

Name: Köfte with pomegranate confetti
Cook time: 45 min
Total time: 45 min
Yield: 24
Ingredients: 1 Garlic clove; 1 Onion; 4 Stem/s Mint; 600 g minced beef; 7-10 Tbsp salt, pepper, ground cumin, cinnamon; 1 small pomegranate; 2 TABLESPOONS Oil; 100 ml apple juice; 4 TABLESPOONS Cider vinegar; 7-10 Tbsp wooden skewers

AUTHOR
Jennie Fields

DIFFICULTY
very easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 24

1 Garlic clove
1 Onion
4 Stem/s Mint
600 g minced beef
7-10 Tbsp salt, pepper, ground cumin, cinnamon
1 small pomegranate
2 TABLESPOONS Oil
100 ml apple juice
4 TABLESPOONS Cider vinegar
7-10 Tbsp wooden skewers

Directions

1
Peel garlic and onion and dice very finely. Wash the mint, shake dry, pluck off the leaves and chop finely. Knead the mince, mint, garlic and onion. Season with 1⁄2 tsp salt, 1⁄2 tsp pepper and 1⁄4 tsp cumin and cinnamon. Form 24 balls from the mixture.
2
Cut the pomegranate in half. Remove the seeds of one half from the peel. Squeeze the other half (citrus squeezer). Heat the oil in a large pan. Fry the meatballs for 6-8 minutes in portions. Remove and drain the fat.
3
Deglaze the roast with apple juice, vinegar and pomegranate juice, bring to the boil and simmer for about 3 minutes. Turn the meatballs in the sauce, put them one by one on skewers. Serve with the rest of the sauce and pomegranate seeds.