Ras el hanout meatballs with thyme-pomegranate sauce

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Directions

1. 1

   Soak flatbread in cold water. Cut pomegranates in half and squeeze 3 halves. Knock out the seeds from the remaining half. Clean and wash the broccoli and divide into small florets. Chop the almonds coarsely. Peel and finely chop the onion. Wash thyme, shake dry and remove the leaves.

2. 2

   Squeeze the pita bread well. Put the bread, mince, half of the onion cubes, egg, 1 teaspoon salt and Ras el Hannout spice in a mixing bowl. Knead with the dough hook of the hand mixer. Form 12 balls with moistened hands

3. 3

   Heat 1 tablespoon of oil in a saucepan, lightly toast almonds while stirring. Pour 400 ml of cold water and bring to the boil. Add rice and some salt and bring to the boil briefly. Cover and let it swell at low heat for about 15 minutes

4. 4

   Heat 2 tablespoons of oil in a large pan and fry the meatballs for 5-6 minutes, turning them over. Remove the meatballs from the pan. Add the rest of the red onions and thyme to the pan and fry for about 2 minutes, stirring continuously. Stir in 1 tbsp. sugar, pour on pomegranate juice and bring to the boil. Simmer for about 1 minute while stirring. Mix starch and 2 tbsp. cold water, stir into the sauce, continue cooking for about 1 minute. Add pomegranate seeds to the sauce, season with salt, pepper and sugar. Put the minced meatballs into the hot sauce and warm them up briefly

5. 5

   Heat 2 tablespoons of oil in a large frying pan. Fry the broccoli for 4-5 minutes while turning. Season with salt and pepper. Arrange Ras el Hannout meatballs with thyme-pomegranate sauce, broccoli and almond rice on 4 plates

Nutrition Facts

KCAL
810 kcal

CARBS
66 g

FATS
45 g

PROTEINS
35 g