Middle East Main course

Spicy Meatballs in Pomegranate BBQ Sauce

Name: Spicy Meatballs in Pomegranate BBQ Sauce
Prep time: PM0.00T
Cook time: PM30.00T
Total time: PM30.00T
Cuisine: Middle East
Ingredients: For the meatballs:; 250 g lean minced beef; 250 g spicy sausages; removed from casing; 250 g regular sausages; removed from casing; ¼ cups hot water; 1 cube MAGGI® Chicken Bouillon; 1 tablespoon dried oregano; 1 tablespoon dried basil; 1 medium onion; finely chopped; 6 cloves garlic; crushed; ½ loaf French bread; cut into small pieces; For the sauce:; 1 teaspoon butter; 1 small onion; finely chopped; ½ cup hot water; 1 cube MAGGI® Chicken Bouillon; ½ cup dibis ramman; ⅓ cup BBQ sauce

30 Min

Easy

Ingredients

8 Servings

1 g

Water, bottled, generic

250 g

Lamb, ground, raw

250 g

Beef sausage, pre-cooked

250 g

Beef sausage, fresh, cooked

65 g

Water, bottled, generic

10 g

Maggie Chicken Stock

5 g

Spices, oregano, dried

5 g

Spices, basil, dried

125 g

Onions, raw

15 g

Garlic, raw

150 g

Bread, french or vienna (includes sourdough)

1 g

Water, bottled, generic

5 g

Butter, without salt

100 g

Onions, raw

125 g

Water, bottled, generic

10 g

Maggie Chicken Stock

120 g

pomegranate molasses

90 g

Sauce, barbecue

Copy

Nutrition Value

Energy

440.68

Protein

18.46

Carbohydrates

25.17

Fats

28.94

Information per serving

Step 1

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

Step 2

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

Step 3

In a large mixing bowl, combine minced meat and both types of sausages until evenly mixed.

Step 4

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.

Step 5

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

Step 6

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.

Step 7

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. Turn heat to low and allow to simmer for 15 mins, stirring occasionally until sauce slightly thickens.

Step 8

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.

Step 9

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

Step 1 of 9

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

Step 2 of 9

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

Step 3 of 9

In a large mixing bowl, combine minced meat and both types of sausages until evenly mixed.

Step 4 of 9

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.

Step 5 of 9

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

Step 6 of 9

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.