Mettballs in pomegranate sauce

COOK TIME
50 mins

TOTAL TIME
50 mins

Ingredients

Directions

1. 1

   Clean the beans, cut them into 3-4 cm long pieces, wash and drain them. Peel and wash potatoes, cut in half depending on size and cook in boiling salted water for about 25 minutes.

2. 2

   In the meantime peel and finely dice the onion. Halve 1 pomegranate and squeeze the juice (results in approx. 120 ml) on a large lemon squeezer. Halve the second pomegranate and knock out the seeds with the back of a tablespoon.

3. 3

   Knead the ground pork and onion. Form about 16 small balls from it. Heat the oil in a large pan, fry the meatballs all around, remove from the pan. Deglaze frying pan with stock and juice.

4. 4

   Season to taste with salt, pepper and sugar, bring to the boil.

5. 5

   Stir starch and 2-3 tbsp. water until smooth, stir into the boiling liquid, bring to the boil and simmer for about 1 minute. Stir several times. Add the balls again and let them simmer at low heat for 6-8 minutes.

6. 6

   Stir in about 3/4 of the pomegranate seeds.

7. 7

   Put the beans in boiling salted water, bring to the boil and cook for 8-10 minutes. Wash the parsley, shake dry, pluck the leaves from the stalks and chop finely, except for something to garnish.

8. 8

   Heat milk and 50 g butter, drain potatoes. Mash them coarsely with a potato masher and let the hot milk mixture run in. Season mashed potatoes with nutmeg and salt and keep warm.

9. 9

   Drain the beans, let them drip off, put them back into the pot, add 10 g butter and toss briefly.

10. 10

    Arrange meatballs with sauce, beans and mashed potatoes on plates. Sprinkle with remaining pomegranate seeds and parsley. Garnish with parsley.

Nutrition Facts

KCAL
910 kcal

CARBS
57 g

FATS
55 g

PROTEINS
45 g