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Spicy Meatballs in Pomegranate BBQ Sauce

Spicy Meatballs in Pomegranate BBQ Sauce

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Easy

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30 Min

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Ingredients

8 Servings

This dish has been optimized for 8 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes:

ingredient_quantity
recipe ingredient
Minced lamb
250  g
Spicy sausages, removed from casing
200  g
Hot Water
0.25  cup
Maggi® Chicken Bouillon
1  cube
dried oregano
1  tbsp
481902
dried basil
1  tbsp
Onions, finely chopped
1  Medium
Garlic, finely chopped
6  Cloves
French Bread, cut into small pieces
150  g
487522
Butter, melted
1  tsp
Onions, finely chopped
1  Small
Hot Water
0.5  cup
Maggi® Chicken Bouillon
1  cube
pomegranate molasses
0.5  tbsp
Barbecue Sauce
0.33  cup
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Nutritional Information

Nutritional Information Thumbnail

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Carbohydrates
19.12 g
Energy
289.88 kcal
Fats
18.35 g
Protein
11.88 g
Nutrition Table Footer

Recipe steps

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Preheat oven to 180°C and place oven rack to middle position.
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Line the bottom of an oven tray with aluminum paper for easy clean up.
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In a large mixing bowl, combine minced meat and both types of sausages until evenly mixed.
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Add water and crumbled MAGGI® Chicken Bouillon, oregano, basil, garlic and onions and mix for another 3-4 mins with hand or a wooden spoon.
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Gradually mix in the small bread pieces until all ingredients are well incorporated.
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Shape mixture into golf-ball size meat balls and place on oven tray. Bake in a preheated oven for about 20 mins or until meatballs are cooked and golden on top.
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Meanwhile to prepare sauce, melt butter on medium heat and sauté onions in a saucepan until soft; add Water, MAGGI® Chicken Bouillon and remaining ingredients. Tu
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To serve, place cooked meatballs in a mixing bowl, cover with sauce and toss around to ensure all meatballs are covered. Serve hot in a serving.
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Chef’s Tips: Meatballs can be made in advance and kept in the freezer for up to 1 month.

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