These Middle Eastern-style meatballs are a doddle to make and perfect for the barbecue. Serve in a pitta with tzatziki.
For the kofte
- 400g/14oz lamb mince
- 1 shallot, peeled, very finely chopped
- 1 garlic clove, peeled, crushed
- 1 tbsp sumac
- 2 tsp garam masala
- 1 tsp cracked black pepper
- 1 tsp sea salt
For the glaze
- 4 tbsp clear honey
- 4 tbsp pomegranate molasses (can use tamarind also)
- ½ pomegranate, seeds only, to serve
Preheat the oven to 180C/350F/Gas 4. Alternatively, light the barbecue.
For the kofte, mix together all of the kofte ingredients in a large mixing bowl until well combined, using your hands.
Divide the kofta mixture into 16 equal portions and roll each into a small sausage shape. Place the kofte onto a non-stick baking tray and cook for 10-12 minutes, or until completely cooked through.
Meanwhile, for the glaze, pour the honey and pomegranate molasses into a small pan and heat gently until warmed through. Keep warm.
Remove the kofte from the oven, spear each one straight through the middle with a cocktail stick and arrange on a serving platter. Lightly brush the kofte with the warm glaze and sprinkle over the pomegranate seeds. Serve immediately.