Moroccan Pomegranate Kefta Kebabs
Prep Time
Cook Time
Servings
Prep Time
Cook Time
Servings
Ingredients
- 1 x 227g / 8oz Summer Fresh Baba Ghanouj
- 1 shallot, very finely chopped
- 1 lb / 454g ground beef
- 1-2 large garlic cloves, minced or crushed through a press
- 1 egg
- 1 cup / 340g chopped cilantro
- 1 tsp / 5g ground cumin
- 1 tsp / 5g coriander
- 1 tsp / 5g ground cinnamon
- Kosher salt, to taste
- Freshly ground pepper, to taste
- ½ cup / 170g toasted bread crumbs
- 2 Tbsp / 28g canola oil
- 1 cup / 340g Pomegranate Glaze
- 1 Tbsp / 14g pine nuts
Directions
- In a large mixing bowl, combine Summer Fresh Baba Ghanouj with ground beef, shallot, garlic, egg, herbs, spices, and breadcrumbs.
- Use a large spoon to portion out meatball mixture into balls on a parchment paper-lined baking sheet. Roll each ball by hand. Drizzle oil over meatballs.
- In a 400°F (204°C) oven, bake meatballs until fully cooked to an internal temperature of 160°F (71°C), about 18-22 minutes.
- In a large frying pan on medium heat, toast pine nuts in 1 tsp of oil, about 2 minutes.
- Remove meatballs from the oven. Skewer each meatball and arrange on a serving dish. Pour pomegranate glaze over meatballs, and garnish with fresh parsley, pomegranate seeds and roasted pine nuts.
- Serve with extra Summer Fresh Baba Ghanouj on the side for dipping.
