Monday, November 21, 2016

pomegranate meatballs

meatballs, thanksgiving, holidays, meals, meal planning, paleo, dairy free, gluten free, pomegranate

  • Ingredients:
  • 1 lb ground organic grass-fed beef 
  • 1 tsp ground cumin
  • 1 tsp chili flakes
  • 1 tsp cayenne pepper
  • 1 tsp salt
  • 1 large egg
  • 2 Tbsps avocado oil, or olive oil
  • 1 cup pure pomegranate juice
  • 1/2 cup unsweetened almond or coconut milk
  • 1 cup beef stock, no sugar added 
  • Fresh chopped parsley, for garnish
  • 1/2 cup fresh pomegranate perils/seeds, for serving
  1. In a large bowl, mix the beef with the ground cumin, chili flakes, cayenne pepper and salt. Add the egg and mix thoroughly until all is blended well.
  2. Form the meatballs, by taking one full tablespoon of the beef mixture and roll it between your palms until you have created nice, evenly round meatballs.
  3. Place a large skillet on medium heat, drizzle with oil, and when it’s hot enough start adding your meatballs. Sear them for about 2 minutes on one side, then flip them on the other side and cook for 2 more minutes.
  4. Add the pomegranate juice, beef stock and milk to the skillet, cover with a tight lid and let simmer for about 20 minutes until the meatballs are cooked through and tender.
  5. Sprinkle with chopped parsley and pomegranate seeds – serve hot.

recipe adapted from Clean Crush

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