Recipe

Meatballs In Pomegranate Sauce Recipe

	Kukla / All my dishes 10 months ago I have enjoyed these a few times, and each time I have changed up the spice mix in the meat a bit. The pomegranate-plum sauce complements the spices in the meatballs. ORIGINALLY FROM: "The Philosopher's Kitchen", Recipes from Ancient Greece and Rome for the Modern Cook.... More Prep:20m Cook:15m Servings:4	Kukla
	easy party meatballs

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Ingredients

1 pound ground pork or beef (or, combination)

2 TBSPS plain dried bread crumbs

1 TBSP dried oregano

2 TBSPS minced fresh mint

3 TBSPS minced fresh parsley

1/4 tsp fennel seeds

1 large egg

3 TBSPS minced shallots

Salt and freshly ground pepper

2 TBSPS olive oil

1 cup red wine

1 pomegranate

1/4 tsp ground nutmeg

1 bay leaf

1/4 cup beef stock

1 plum, pitted and sliced thin

Directions

Mix the ground pork (or beef) with the bread crumbs, oregano, mint, parsley, fennel seeds, egg, shallots, 1/2 tsp salt, and 1/4 tsp pepper in a large bowl. Form into 1 1/2-inch meatballs.

In a large non-stick skillet, fry the meatballs in the oil over medium heat, turning them so that they cook on all sides. REmove the meatballs from the skillet and cover to keep warm while you make the pomegranate sauce.

Add the wine to the skillet and bring to a boil; boil until reduced by half, about 5 minutes.

Cut the pomegranate in half and reserve 2 TBSPS of seeds. Very gently squeeze each half of the pomegranate until you get 1/4 cup of juice (watch out for splashes - pomegranate juice stains!).

Add the juice to the skillet with the nutmeg, bay leaf, stock, and plum slices. Continue to cook on high until the plum slices are soft, about 3 to 4 minutes.

Return the meatballs to the pan and toss with the sauce. Season with salt and pepper, if needed. Garnish with the reserved pomegranate seeds and serve.

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