14 Ingredients
4 Portions
- 1. 500g Switch Kafta*
- 2. 2 Tbsp olive oil
- 3. 2 white onions, sliced
- 4. 2 cloves fresh garlic, sliced
- 5. 1/2 green bell pepper, sliced
- 6. 1/2 red bell pepper, sliced
- 7. 6 medium fresh tomatoes, diced
- 8. 2 Tbsp tomato paste
- 9. 1/2 tsp black pepper, powder
- 10. 1/2 tsp seven spices
- 11. 2 Tbsp pomegranate molasses
- 12. 10g fresh parsley, finely chopped
- 13. 250g water
- 14. Salt (to taste)
7 Steps
-
*
Defrost Switch Kafta in the refrigerator before cooking.
-
01/
Mix Switch Kafta with parsley and black pepper in a bowl. Shape into desired meatball size and refrigerate for 30 minutes.
-
02/
Heat 1 Tbsp olive oil in a pan over medium heat. Cook the meatballs for 6-8 mins until browned. Remove and cover.
-
03/
In the same pan, add remaining olive oil. Sauté the veggies until soft.
-
04/
Add the water and diced tomatoes. Cook until the tomatoes wilt, then stir in the tomato paste. Cook 5 minutes on low heat, stirring occasionally.
-
05/
Return the meatballs to the sauce, simmer for 10 minutes on medium-low heat.
-
06/
Stir in seven spices and pomegranate molasses. Leave on low heat for 2 minutes.
-
07/
Garnish with parsley and serve hot with vermicelli rice.
