2020-08-13 / test@t
Meatballs with pomegranate sauce
The aromatic sour pomegranate sauce gives the meatballs a special charm.
- minced pork and beef 400 g
- small onions 1 pc.
- salt 2 pinch (s)
- ground black pepper 1 pinch (s)
- boning flour 2 tbsp.
- vegetable oil 3 tbsp.
- pomegranate juice 300 ml
- sugar 1 tsp.
- semi-sweet red wine 50 ml
- starch 1.5 tbsp
- ground black pepper 0.25 tsp
- ground cinnamon 0.25 tsp
- salt 1 pinch (s)
STEP-BY-STEP COOKING RECIPE
Peel, wash, dry, chop the onion. Add chopped onion, salt and pepper to the minced meat, mix well.
Form round meatballs from minced meat.
Roll the meatballs in flour, shake off the excess flour.
Heat oil in a frying pan, put the meatballs. Fry them first on one side until golden brown. Then turn over to the other side and also fry until golden brown. Cover the pan with a lid and simmer the meatballs under the lid over low heat for 8 - 10 minutes.
For the sauce, add sugar to the pomegranate juice, put on low heat and boil down to 1/3. Add cinnamon, salt and pepper. Stir the starch in the wine and pour into the sauce, stirring occasionally. Bring to a boil and remove from heat.
Arrange the meatballs in portions, pour over with some of the sauce, decorate with any herbs as desired. Serve the rest of the sauce in a gravy boat. The meatballs can be served with boiled rice, mashed potatoes or other vegetable purees, etc.