Meatballs with Cranberries and Mint-Pomegranate Yogurt Sauce
Milk (yogurt) sauce with mint and pomegranate — for 4-6 portions. Meatballs with mint and cranberries — for 24 pieces or 4 small portions.
Ingredients
| 300 г | yogurt |
| 150 г | fresh cheese or crumbled feta |
| 2 супени лъжици | chopped fresh mint (for the sauce) |
| — | salt to taste |
| — | pomegranate seeds |
| 500 г | finely minced meat, 60% veal and 40% pork (veal shoulder and pork shoulder) |
| 1 | small onion, finely grated |
| 1 чаена лъжица | chopped fresh mint (for the meatballs) |
| 1 чаена лъжица | chopped fresh thyme |
| 30 г | finely chopped dried cranberries |
| — | salt and freshly ground black pepper to taste |
Instructions
For the mint-pomegranate yogurt sauce: Mix the yogurt with the cheese. I used fresh unsalted cow's cheese, but crumbled feta or even white brined cheese can also be used. Depending on the type of cheese and how salty it is, add more or less salt. Add the mint to the sauce and stir well. When left to rest for a while in the refrigerator it becomes more aromatic. The pomegranate seeds are served with the sauce, sprinkled over each portion.
For the meatballs: Heat the oven to 200°C with the fan on. Grease the bottom of a wide tray with a little olive oil. Mix and combine all the meatball ingredients well. Form 24 meatballs. Place them in a single row in the tray and bake for 12-15 minutes. Shake the tray two or three times so the meatballs brown evenly. Be careful not to overbake them, otherwise they dry out and become tough. Serve warm.