Prepare rice in boiling salted water according to package instructions. In the meantime, quarter the pomegranate and remove the seeds. Coarsely crumble the feta cheese. Sprinkle pomegranate seeds and feta cheese with grenadine. Chop capers coarsely. Knead minced meat, egg, almonds, capers and breadcrumbs. Season with salt, pepper and paprika.
Form 8 longish meatballs with wet hands and put them on wooden skewers. Heat oil in a pan and fry meatball skewers for 6-7 minutes until golden brown. Wash coriander, dab dry, pluck leaves from the stalks and chop coarsely. Mix coriander and rice. If necessary, place in a greased pyramid dish, press firmly and turn out onto a plate. Place the meatball skewers on the plate. Sprinkle with pomegranate mixture and garnish with capers if desired