Spicy Meatballs in Pomegranate BBQ Sauce recipe

Photo:  Spicy Meatballs in Pomegranate BBQ Sauce recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try  Spicy Meatballs in Pomegranate BBQ Sauce recipe. Enjoy the Middle Eastern Cuisine and learn how to make  Spicy Meatballs in Pomegranate BBQ Sauce.

Cuisine: Arabic
Category: Appetizers
Serves: 8 persons
Difficulty: Easy
Cost: Medium

Preparation time :     20 minutes
Cooking time :     30 minutes

Ingredients

for meatballs:

250 g minced beef

250 g veal sausage, spicy, casing removed

250 g sausage, casing removed

¼ cup water or 60 ml, hot

1 cube MAGGI® Chicken Bouillon or 10 g

1 tablespoon dried oregano

1 tablespoon dried basil

1 medium onion or 150 g, finely chopped

6 cloves garlic, crushed

½ loaf french bread or 150 g, cut into small pieces

for sauce:

1 teaspoon butter

1 small onion or 50 g, finely chopped

½ cup water or 125 ml, hot

1 cube MAGGI® Chicken Bouillon or 10 g

½ cup pomegranate molasses or 120 ml

1/3 cup barbecue sauce or 90 ml

Preparation

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

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

In a large mixing bowl, combine Minced Meat and both types of Sausages until evenly mixed.

Add Water and crumbled MAGGI® Chicken Bouillon , Oregano, Basil, Garlic and Onions and mix for another 3-4 minutes with hand or a wooden spoon.

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

Shape mixture into golf-ball size meat balls and place on oven tray. Bake in a preheated oven for about 20 minutes or until meatballs are cooked and golden on top.

Meanwhile to prepare sauce, melt Butter on medium heat and sauté Onions in a sauce pan until soft; add Water, MAGGI® Chicken Bouillon and remaining ingredients. Turn heat to low and allow to simmer for 15 minutes, stirring occasionally until sauce slightly thickens.

To serve, place cooked meatballs in a mixing bowl, cover with Sauce and toss around to insure all meatballs are covered. Serve hot in a serving.

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

Nutritional Information

Energy :     350.00 Kcal
Protein :     19.00 g
Carbohydrate :     21.00 g
Fats :     22.00 g  

More from the Lebanese Recipes Kitchen:

Lebanese Lamb Meatball and Rice Soup
Kofta Spring Season Soup 
Middle Eastern sticky lamb shank stew
Lamb and Brown Rice Broth
Authentic Moroccan soup
Moroccan Vegetable Soup  

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Morrocan Egg and Meatball Tagine Recipe

Photo: Morrocan Egg and Meatball Tagine Recipe

Delicious Lebanese Recipes -  The home of tasty, healthy and easy Lebanese recipes & Middle Eastern food recipes invites you to try Morrocan Egg and Meatball Tagine Recipe. Enjoy cooking quick & easy meals and learn how to make Morrocan Egg and Meatball Tagine.

TOTAL TIME: 1 hr 20 min
Prep: 20 min
Cook: 1 hr

YIELD: 4 to 6 servings
LEVEL: Easy

Ingredients

MEATBALLS:

1 pound ground chuck
2 tablespoons olive oil
1 small onion, finely chopped

1/2 teaspoon paprika
Salt and pepper

SAUCE:

1 tablespoon finely chopped garlic
1 large onion, finely chopped
1 tablespoon extra-virgin olive oil
2 tablespoons chopped fresh cilantro
3 teaspoons paprika

1 teaspoon ground cumin
Salt and pepper
2 pounds tomatoes, skins removed, peeled and finely chopped*
4 large eggs

Pita bread, for serving

*Cook's Note: Skins remove easily by dipping the tomatoes in boiling water until the skin cracks and then immediately placing in ice cold water.

Directions

For the meatballs: Combine the ground chuck, olive oil, onions, paprika and some salt and pepper together. Roll into 1-inch balls and set aside until needed.

For the sauce: Saute the garlic and onions with the extra-virgin olive oil on low heat in a medium Dutch oven or deep cast-iron pot. Cook until slightly translucent, and then add the cilantro, paprika, cumin and season with salt and pepper. Saute for an additional 2 minutes. Add the chopped tomatoes and cook on medium heat. Let the tomatoes break down for 10 to 15 minutes. Place the meatballs on top of the sauce and cook for 5 minutes. Stir the meatballs into the sauce and cook for 30 minutes on low heat. Break the eggs on top of the meat and sauce. Gently stir to break the eggs up into the meat and sauce. Cook for another 5 minutes and serve immediately with pita or any fresh bread on hand.

This recipe was provided by a professional chef or restaurant and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

Recipe courtesy Abdu of the Flying Carpet, Austin, Texas.
Show: Eden Eats Episode: Eden Eats: Austin  

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Lebanese Lamb Meatball and Rice Soup Recipe

Photo:  Lebanese Lamb Meatball and Rice Soup Recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try  Lebanese Lamb Meatball and Rice Soup Recipe. Enjoy the good taste of food and learn how to make  Lebanese Lamb Meatball and Rice Soup.

Total Time: 35 mins
Prep Time: 10 mins
Cook Time: 25 mins

Ingredients:
Servings: 6

300 g ground lamb, prepared for kafta
150 g long grain rice, rinsed and drained
4 tablespoons tomato puree
1 tablespoon instant chicken bouillon granules
2 liters water
1 tablespoon clarified butter

Directions:

1 Make balls the size of a hazelnut from the kafta.
2 Heat the clarified butter in a saucepan and add the meatballs; brown.
3 Add the tomato puree and bring to a boil. Add the rice, chicken stock granules and the water, stir lightly to combine and simmer over low heat.
4 Cook until rice is tender and add salt to taste.
 
Source food.com
By Mami J 

More from the Lebanese Recipes Kitchen:

Kofta Spring Season Soup 
Middle Eastern sticky lamb shank stew 
Lamb and Brown Rice Broth 
Authentic Moroccan soup 
Moroccan Vegetable Soup 
Frike with Meat Balls and Vegetable Soup 
 
Save and share  Lebanese Lamb Meatball and Rice Soup Recipe

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Turkish meatballs recipe

Photo: Turkish meatballs recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Turkish meatballs recipe. Enjoy the Middle Eastern Cuisine and learn how to make Turkish meatballs.

Takes: 30 mins to prepare and 1 hr 30 mins to cook
Serves: 4

Ingredients

500g (1lb) lamb mince
1 medium egg, beaten
2 onions, finely chopped
2 tbsp ground cumin
2 tsp ground cinnamon
2 tbsp paprika
4 garlic cloves, crushed
1 x 30g pack fresh dill, most of it chopped
1 tbsp extra-virgin olive oil
2 x 400g tin chopped tomatoes
1 tbsp honey
1 x 400g tin chickpeas
handful toasted pine nuts, to scatter over the top
Greek-style yogurt, to serve

Preparation

Preheat the oven to gas 3, 170°C, fan 150°C. Put the lamb and egg into a large bowl, and add half the onions, spices, garlic and chopped dill. Season. Using your hands, mix well.

Shape the mixture into 16 satsuma-sized balls. Heat a wide casserole dish, add the meatballs and cook for 10 minutes until golden. Set aside, leaving the fat and juices in the pan.

Add the oil to the pan and cook the remaining onion and garlic for 5 minutes until softened. Tip in the remaining spices, fry for 1 minute, then add the tomatoes, honey and the rest of the chopped dill and season generously. Return the meatballs to the pan, loosely cover, and cook in the oven for 1 hour 30 minutes until the sauce is thick and rich. When there is 15 minutes cooking time left, stir the chickpeas into the sauce.

Season to taste, then scatter with the pine nuts and remaining dill fronds. Serve with spoonfuls of Greek-style yogurt and warmed pitta bread.

Make it in a slow cooker
Brown the meatballs in a frying pan. Add the fat and juices to a slow cooker and the remaining ingredients from step 3, using a 400g and a 200g tin of tomatoes instead of an 800g tin. Pop in the meatballs, then cook on Low for 6 hours, adding the chickpeas when there is 1 hour of cooking time remaining. If the sauce seems to have reduced in quantity, simply stir in a splash of water.

From TESCO Realfood  

More from the Lebanese Recipes Kitchen: 
 
Meatballs with couscous salad
Lamb & apricot meatballs 
Frike with Meatballs   
Vegie meatball sandwiches
Cheesy meatballs 
Middle Eastern Cumin Meatballs 

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Meatballs with couscous salad recipe

Photo: Meatballs with couscous salad recipe

The Lebanese Recipes Kitchen (The home of delicious Lebanese Recipes and Middle Eastern food recipes) invites you to try Meatballs with couscous salad Recipe. Enjoy the Middle Eastern Cuisine and learn how to make Meatballs with couscous salad.  

Cooking Time 15 minutes

Ingredients (serves 4)

800g extra-lean beef mince
2 teaspoons beef stock powder
2 teaspoons garlic pepper steak seasoning
1 cup couscous
1 2/3 cups boiling water
olive oil cooking spray
400g can chickpeas, drained, rinsed
1/2 cup mint leaves, chopped
1/4 cup flat-leaf parsley leaves, coarsely chopped
1 lemon, rind finely grated, juiced
1 small red onion, finely chopped
1/2 cup Sunbeam raisins, finely chopped
2 roma tomatoes, finely chopped
1/3 cup fat-free natural yoghurt

Method

Combine mince, stock powder and steak seasoning in a large bowl. Mix well. Roll tablespoons mince into balls.

Place couscous in a large, heatproof bowl. Cover with boiling water. Cover bowl and stand for 3 to 4 minutes or until liquid is absorbed. Stir with a fork to seperate grains.

Heat a large, non-stick frying pan over medium heat. Spray meatballs with oil. Cook, turning often, for 10 to 15 minutes or until browned and cooked through.

Meanwhile, add chickpeas, mint, parsley, lemon rind, 2 tablespoons lemon juice, onion, raisins and tomatoes to couscous. Stir to combine. Season with salt and pepper. Spoon couscous salad into bowls. Top with meatballs and 1 tablespoon yoghurt. Season with pepper. Serve.

Source
Super Food Ideas - November 2006, Page 33
Recipe by Kerrie Butler 

More from the Lebanese Recipes Kitchen:

Chicken couscous salad
Spicy couscous salad
Green couscous with broad beans, dill and pistachios
Pomegranate tabouli
Middle Eastern lamb & orzo salad
Chicken Kebab Salad 

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