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🍽️ Pomegranate Meatballs

407 kcal · 30 min · 4 servings

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Ingredients

Instructions

  1. 1. Wash the lime thoroughly.
  2. 2. Cut the lime in half and squeeze out the juice.
  3. 3. Wash the parsley and coriander.
  4. 4. Shake the herbs dry.
  5. 5. Remove the thick stems from the herbs.
  6. 6. Finely chop the herbs.
  7. 7. Place the minced meat in a bowl.
  8. 8. Add half of the chopped herbs.
  9. 9. Add one teaspoon of lime juice.
  10. 10. Add one tablespoon of pomegranate sauce.
  11. 11. Add the spice mix Raz el Hanout.
  12. 12. Season with a little salt.
  13. 13. Mix the ingredients thoroughly.
  14. 14. Form equal-sized balls from the meat mixture.
  15. 15. The balls should be about three centimeters in size.
  16. 16. Heat two tablespoons of olive oil in a pan.
  17. 17. Set the heat to medium-high.
  18. 18. Fry the meatballs on all sides.
  19. 19. Fry them for about three to four minutes.
  20. 20. The balls should be golden brown.
  21. 21. Reduce the temperature to low.
  22. 22. Add two tablespoons of pomegranate sauce.
  23. 23. Make sure all balls are covered with sauce.
  24. 24. Place the lid on the pan.
  25. 25. Let the balls cook with the lid on.
  26. 26. Cook them for about four minutes.
  27. 27. Peel the pistachios if necessary.
  28. 28. Coarsely chop the pistachios.
  29. 29. Cut the pomegranate in half.
  30. 30. Release the seeds by tapping with a spoon.
  31. 31. Tap the seeds onto the peel.
  32. 32. Place the pistachios in a bowl.
  33. 33. Add the pomegranate seeds.
  34. 34. Add the remaining herbs.
  35. 35. Add one tablespoon of olive oil.
  36. 36. Mix the ingredients in the bowl.
  37. 37. Season the salad with salt.
  38. 38. Season the salad with pepper.
  39. 39. Season the salad with sugar.
  40. 40. Plate the meatballs.
  41. 41. Garnish the meatballs with the pomegranate herb salad.
  42. 42. Serve the dish.

Nutrition per serving