Kofta Meatballs

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Kofta Meatballs with Pomegranate Sauce

Prep Time15 mins
Cook Time20 mins
Total Time35 mins
Yield: 12 small koftas

Ingredients

Kofta Meatballs

  • 300 g ground lamb or beef
  • 2 cloves garlic mashed
  • ½ tsp cumin
  • ½ tsp allspice
  • ½ tsp cinnamon
  • 1 shallot finely chopped
  • ¼ cup parsley
  • ¼ cup cilantro
  • Salt
  • Pepper
  • ¼ cup pistachios chopped fine
  • 1 tbsp pomegranate molasses

Pomegranate Sauce

  • Fresh seeds of 2 pomegranates
  • 1 tbsp pomegranate molasses
  • 50 grams sugar
  • Pinch of salt
  • Juice of ½ lemon
  • Pinch of chili flakes
  • 1 tbsp honey

Tahini Sauce

  • 1 garlic clove mashed to a paste
  • Juice of 1 lemon
  • ¼ cup Tahini
  • 2 tbsp plain full fat yoghurt
  • Pinch of salt
  • A little water to loosen possibly

Instructions

  • In a bowl place the ground meat and work with your hands to make softer.
  • Add the chopped onions, garlic and herbs and spices.
  • Cover and let sit in fridge for 10 mins.
  • Take out of fridge and roll into meatballs about the size of a walnut.
  • Set aside. Prepare the 2 sauces.

Tahini Sauce

  • In a small bowl mix the mashed garlic, lemon juice and tahini, pinch of salt, and mix well.
  • Add the yoghurt and maybe a little water to loosen to become drizzling consistency.
  • Set aside.

Pomegranate Sauce

  • In a small saucepan combine the pomegranate seeds, sugar, salt, lemon juice, chili flakes, pomegranate molasses and honey.
  • Mix and place on a medium heat then simmer about 10 minutes to cook and slightly thicken. Remove from the heat and set aside.
  • Preheat oven to 375 F
  • In a large skillet heat 2 tbsp of olive oil.
  • Place the Kofta in the skillet and brown on all sides.
  • Place the browned Kofta in a baking dish and finish cooking in the preheated oven about 10 mins or till done.
  • Serve Kofta warm with a drizzle of the Tahini Sauce, and spoon over the pomegranate sauce and garnish with parsley leaves.

Chef's Tips

Work the ground meat for a good 10 mins to soften, or use a dough hook of a mixer
Prepare the 2 sauces first and keep aside
Keep unused Tahini in fridge to prevent going rancid
Leftover tahini sauce makes a nice dip for vegetables and nice with fish