Moroccan meatballs with pomegranate sauce

COOK TIME
75 mins

TOTAL TIME
75 mins

Ingredients

Directions

1. 1

   Halve the pomegranates and squeeze 3 halves with a hand citrus press (yields 150-200 ml juice). Break the remaining half into large pieces and remove the seeds. Clean and wash the broccoli and divide into small florets.

2. 2

   Roughly chop the almonds. Peel onion and chop finely. Wash thyme, shake dry and pluck off the leaves.

3. 3

   Knead minced meat, breadcrumbs, half onion, egg, approx. 1 teaspoon salt and Ras el Hanout. Form about 12 balls and dip your hands into cold water, so that the minced meat does not stick to your hands.

4. 4

   Heat 1 tablespoon of oil in a saucepan. Roast the almonds slightly while stirring. Add 400 ml water and bring to the boil. Add rice and some salt. Cook according to package instructions.

5. 5

   In the meantime heat 1 tablespoon of oil in a large frying pan. Fry the meatballs for 5-6 minutes and take them out.

6. 6

   Sauté the remaining onion in the frying fat. Stir in 1 tbsp. sugar, caramelise briefly. Add pomegranate juice and thyme, bring to the boil and simmer for about 1 minute while stirring. Stir starch and 2 tbsp. cold water until smooth.

7. 7

   Stir into the boiling sauce and simmer for about 1 minute. Add the pomegranate seeds to the sauce. Season to taste with salt, pepper and sugar.

8. 8

   Add meatballs to the sauce and heat. Heat 1 tablespoon of oil in a large frying pan. Fry the broccoli for 4-5 minutes while turning. Season with salt and pepper. Serve everything.

Nutrition Facts

KCAL
760 kcal

CARBS
62 g

FATS
39 g

PROTEINS
35 g