Pomegranate Moroccan Meatballs with Couscous

RECIPE SUMMARY:

• Meatballs

  • Prep Time: 25 min

  • Cook Time: 35 min

  • Servings: 20 meatballs

• Couscous

  • Prep Time: 10 min

  • Cook Time: 15 min

  • Servings: 8

HEALTH BENEFITS:

• High-Quality Protein: Lamb and eggs provide essential proteins for muscle growth and repair.

• Anti-Inflammatory and Antioxidant: Ingredients like turmeric, garlic, pomegranate juice, and parsley offer powerful anti-inflammatory and antioxidant properties that help reduce inflammation and protect against oxidative stress.

• Heart Health: Olive oil, almonds, garlic, and pomegranate seeds support heart health by reducing cholesterol levels, lowering blood pressure, and providing essential nutrients.

• Digestive Health: High fiber content from couscous, green onions, and pomegranate seeds, along with digestive aids like garlic, curry powder, and parsley, promote a healthy digestive system.

• Immune Support: Garlic, parsley, pomegranate juice, and blackberry juice contain compounds that boost immune function and protect against infections.

• Bone and Joint Health: Bone broth provides collagen and essential minerals that support joint health and bone strength.

• Enhanced Nutrient Absorption: Black pepper enhances the bioavailability of nutrients, ensuring that your body can efficiently use the vitamins and minerals present in the dish.

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INGREDIENTS:

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• Meatballs:

  • Ground Lamb (2lbs)

  • Eggs (1)

  • Garlic (2 Teaspoons, Finely Minced)

  • Green Onion (Chopped)

  • Parsley (1/4 Cup, Flat Leaf)

  • Pomegranate Juice (1 Cup)

  • Blackberry Juice (1 Cup)

  • Worcestershire Sauce (1 Teaspoon)

  • Water (2 Tablespoons)

  • Corn Starch (1 1/2 Teaspoons)

  • Sea Salt (1 Tablespoon)

  • Pomegranate Seeds & more Flat Leaf Parsley

• Couscous:

  • Couscous (2 Cups)

  • Curry Powder (1 Teaspoon)

  • Salt (1 Teaspoon)

  • Chicken Bone Broth (1 2/3 Cups, Lukewarm)

  • Olive Oil (2 Tablespoons)

  • Butter (3 Tablespoons)

  • Blanched Almonds and Pomegranate Seeds (Garnish)

STEPS:

• For the Meatballs:

  1. Preheat Oven:

     • Preheat your oven to 400°F (200°C).

  2. Prepare Meatballs:

     • In a large bowl, mix together the ground lamb, egg, seasoned salt, parsley, green onion, garlic, and Worcestershire sauce until well combined.

     • Roll the mixture into meatballs and place them on a baking sheet lined with parchment paper.

  3. Bake Meatballs:

     • Bake the meatballs for 35-40 minutes until they are golden brown and cooked through.

  4. Prepare Glaze:

     • In a saucepan, heat the pomegranate juice and blackberry juice. Whisk in the cornstarch mixed with water to thicken the sauce.

  5. Coat Meatballs:

     • Add the baked meatballs to the saucepan and toss them to coat evenly with the pomegranate glaze.

• For the Couscous:

  1. Preheat Oven:

     • Preheat oven to 350°F (175°C).

  2. Prepare Couscous:

     • Place the couscous in a 13x9-inch baking dish.

     • In a bowl, mix together the curry powder, salt, and lukewarm chicken stock. Pour this mixture over the couscous and let it absorb for about 10 minutes.

  3. Bake Couscous:

     • Drizzle the olive oil over the couscous and rub it between your fingers to coat the grains. Dot the couscous with butter.

     • Cover the baking dish with foil and bake for 15 minutes.

  4. Toast Almonds:

     • In a skillet, toast the blanched almonds in butter until they are browned.

  5. Fluff and Garnish:

     • Remove the couscous from the oven, fluff it with a fork, and top with pomegranate seeds and toasted almonds.

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