Spicy Meatballs in Pomegranate BBQ Sauce recipe

Photo:  Spicy Meatballs in Pomegranate BBQ Sauce recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try  Spicy Meatballs in Pomegranate BBQ Sauce recipe. Enjoy the Middle Eastern Cuisine and learn how to make  Spicy Meatballs in Pomegranate BBQ Sauce.

Cuisine: Arabic
Category: Appetizers
Serves: 8 persons
Difficulty: Easy
Cost: Medium

Preparation time :     20 minutes
Cooking time :     30 minutes

Ingredients

for meatballs:

250 g minced beef

250 g veal sausage, spicy, casing removed

250 g sausage, casing removed

¼ cup water or 60 ml, hot

1 cube MAGGI® Chicken Bouillon or 10 g

1 tablespoon dried oregano

1 tablespoon dried basil

1 medium onion or 150 g, finely chopped

6 cloves garlic, crushed

½ loaf french bread or 150 g, cut into small pieces

for sauce:

1 teaspoon butter

1 small onion or 50 g, finely chopped

½ cup water or 125 ml, hot

1 cube MAGGI® Chicken Bouillon or 10 g

½ cup pomegranate molasses or 120 ml

1/3 cup barbecue sauce or 90 ml

Preparation

Preheat oven to 180 degrees C and place oven rack to middle position.

Line the bottom of an oven tray with aluminum paper for easy clean up.

In a large mixing bowl, combine Minced Meat and both types of Sausages until evenly mixed.

Add Water and crumbled MAGGI® Chicken Bouillon , Oregano, Basil, Garlic and Onions and mix for another 3-4 minutes with hand or a wooden spoon.

Gradually mix in the small bread pieces until all ingredients are well incorporated.

Shape mixture into golf-ball size meat balls and place on oven tray. Bake in a preheated oven for about 20 minutes or until meatballs are cooked and golden on top.

Meanwhile to prepare sauce, melt Butter on medium heat and sauté Onions in a sauce pan until soft; add Water, MAGGI® Chicken Bouillon and remaining ingredients. Turn heat to low and allow to simmer for 15 minutes, stirring occasionally until sauce slightly thickens.

To serve, place cooked meatballs in a mixing bowl, cover with Sauce and toss around to insure all meatballs are covered. Serve hot in a serving.

Tips : Meatballs can be made in advance and kept in the freezer for up to 1 month.

Nutritional Information

Energy :     350.00 Kcal
Protein :     19.00 g
Carbohydrate :     21.00 g
Fats :     22.00 g  

More from the Lebanese Recipes Kitchen:

Lebanese Lamb Meatball and Rice Soup
Kofta Spring Season Soup 
Middle Eastern sticky lamb shank stew
Lamb and Brown Rice Broth
Authentic Moroccan soup
Moroccan Vegetable Soup  

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