Middle East
Main course
Spicy Meatballs in Pomegranate BBQ Sauce
30Min
Easy
1 g
For the meatballs:
250 g
Minced lamb
250 g
Spicy sausages, removed from casing
250 g
Regular sausages, removed from casing
0.25 cup
Hot Water
1 cube
Maggi® Chicken Bouillon
1 tbsp
dried oregano
1 tbsp
dried basil
1 Medium
Onions, finely chopped
6 Cloves
Garlic, finely chopped
150 g
French Bread, cut into small pieces
1 g
For the sauce:
1 tsp
Butter
1 Small
Onions, finely chopped
0.5 cup
Hot Water
1 cube
Maggi® Chicken Bouillon
0.5 tbsp
pomegranate molasses
0.33 cup
Barbecue Sauce
.
Nutrition Value
Information per serving
Instruction
30 Minutes
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.
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