Kofta Meatballs with Sweet and Sour Cherry Sauce
Feel free to sub the lamb with ground meat of your choice.
- Prep time
- 5 min
- Cook time
- 20 min
- Yield
- 8 servings
- Difficulty
- HARD
Ingredients
- 1 tbsp olive oil
- 1 shallot, chopped (or 2 tablespoons diced red onion)
- 1 cup dried cherries
- 3 tsp honey
- 1 splash of Brandy (optional)
- 1/2 lemon, juiced
- 1/2 cup water
- 1/2 tsp cinnamon
- 1 tbsp minced fresh mint
- salt and freshly ground black pepper, to taste
- 1 lb ground lamb
- 1/4 cup sparkling water
- 2 clove garlic, minced
- 2 tbsp minced fresh parsley
- 1/2 tsp cloves
- 1/2 tsp cinnamon
- 1/2 tsp cumin
- 1/2 tsp allspice
- salt and pepper to taste
- 3 tbsp olive oil
Instructions
- 1
In a small saucepan over medium-high heat, add the olive oil and shallot and saute until tender. Add the cherries, honey, lemon juice, water and cinnamon and bring mixture to a boil. Lower the heat and allow to simmer for 5 minutes or until the sauce has thickened. Add salt and pepper to taste. Stir in the mint.
- 2
Preheat oven to 375F.
- 3
In a large mixing bowl, add the ground lamb, sparkling water, garlic, cloves, cinnamon, cumin, allspice, salt and pepper. Mix lightly to incorporate all ingredients. Form mixture into small meatballs.
- 4
In a large frying pan over medium high, add olive oil. Add meatballs and fry, turning often to brown all over, about 5-7 minutes. You might have to cook meatballs in batches if your pan is too small. After browning all the meatballs, place meatballs on a baking sheet and bake in oven for 10 minutes to cook through. Drizzle with the cherry sauce just before serving.