Stuffed Meat with Pomegranate Recipe
Indulge in a perfect blend of savory and sweet with these stuffed meatballs filled with melted cheese and coated in tangy pomegranate molasses sauce, served with creamy mashed potatoes and wilted greens. A comforting yet elegant dish!
Equipment
- Large pan
- Mixing Bowl
- Potato masher
- Pot for boiling potatoes
- Wooden spoon
- Knife and chopping board
Ingredients
- 500g minced meat (beef, lamb, or mix)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup breadcrumbs
- 1 large egg
- 2 tbsp parsley, chopped
- 1 tsp salt
- 1/2 tsp black pepper
- 1/2 tsp paprika
- 1/2 tsp ground cumin
- 150g cheese (mozzarella or cheddar)
- 3 tbsp pomegranate molasses
- 1 tbsp honey or brown sugar
- 1/2 cup chicken or vegetable stock
- 1 tbsp butter
- 1 clove garlic, minced
- Salt and pepper to taste
- 2 cups spinach or kale
- 1 tbsp olive oil
- 1 clove garlic, minced
- 1 tsp lemon juice
- Salt to taste
- 500g potatoes, peeled and cubed
- 2 tbsp butter
- 1/4 cup milk or cream
- Salt and pepper to taste
Instructions
- Preparation Steps:Make the Meatballs: Mix the minced meat, onion, garlic, breadcrumbs, egg, parsley, and spices in a bowl. Stuff with cheese, shape into balls, and cook until browned.Prepare the Sauce: In the same pan, sauté garlic in butter, then add pomegranate molasses, honey, stock, and simmer until thickened. Return meatballs to the pan to coat in sauce.Wilt the Vegetables: Sauté garlic in olive oil, add greens, and cook until wilted. Season with salt and lemon juice.Make the Mashed Potatoes: Boil potatoes, mash with butter, milk, salt, and pepper until smooth and creamy.Assemble the Dish: Serve mashed potatoes, wilted vegetables, and top with the stuffed meatballs and pomegranate sauce.
Notes
For an extra burst of flavor, try adding a drizzle of extra pomegranate molasses or a sprinkle of fresh parsley on top of the dish before serving. For a twist, you can swap the pomegranate molasses with balsamic glaze for a similar tangy-sweet effect!