Fragrant goat meatballs in pomegranate, tomato & date sauce

Fragrant goat meatballs in pomegranate, tomato & date sauce

By 22 February, 2016

I tasted these meatballs at the Borough Market Demonstration Kitchen in London recently where I was lured into the demo area by the delicious smells emanating from the kitchen, and also by chef Katherine Frelon's chirpy chatter.
Substitute minced lamb if goat isn't available.


  • Prep Time : 10-15 minutes
  • Cook Time : 20-25 minutes
  • Yield : 4



Heat 1 tablespoon of olive oil in a frying pan and soften the onions. Remove half the onions and cool, leaving the rest in the pan.
In a bowl, combine the spices except the cinnamon bark.
Mix half the spices with the minced goat and cooled onions. Form into small balls.
Heat remaining olive oil, add the meatballs, cook until slightly coloured all over then add the pomegranate juice, dates, cinnamon bar, remaining spices and tomatoes.
Simmer gently until the sauce starts to thick.  Sprinkle over the finely chopped coriander just before serving.
Garnish with coriander sprays and pomegranate seeds.

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