Kofta Meatballs

• 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.