#Beef and Pork Meatballs

[askwhatsforlunch]

Abkhazura (Georgian Meatballs)

Georgia may have not won a game in this tournament --they drew against Portugal, though!-- but they produced some exciting rugby! If one can always count on the Lelos to drive strong mauls and lead with the forwards in demolishing scrums, this team also runs fast, kicks well and has some flamboyant backs! To celebrate their World Cup campaign, I'm cooking these delicious Abkhazura, juicy beef and pork meatballs, fragrant with spices and herbs, dotted with the refreshing snap of pomegranate seeds.

Ingredients (makes 4 large meatballs):

300 grams/10.5 ounces pork loin meat (boneless)

300 grams/10.5 ounces beef mince

1 large garlic clove, minced

1 teaspoon coriander seeds

1 teaspoon fennel seeds

1/2 teaspoon dried Summer savoury

1/2 teaspoon Cayenne Pepper

1/2 teaspoon fleur de sel or sea salt flakes

1/2 teaspoon freshly cracked black pepper

1/3 red hot chili pepper

a generous bunch Garden Parsley 

a small bunch Garden Cilantro 

a ripe, juicy pomegranate

olive oil

1/2 onion

1/2 Green Bell Pepper

Mince pork loin meat and spoon into a large bowl. Add beef mince and minced garlic.

Combine coriander seeds and fennel seeds in a mortar, and grind thoroughly with the pestle.

Add ground coriander and fennel seeds to the bowl, along with dried Summer savoury, Cayenne Pepper, fleur de sel and black pepper. With clean hands, thoroughly mix herbs and spices into the meat. Set aside.

Thinly slice hot chili pepper and add to the bowl.

Finely chop Parsley and Cilantro, and add them to the bowl as well.

Halve pomegranate and carefully release its seeds in a small bowl, until you have about half a cup.

Add half of the pomegranate seeds to the bowl, and mix them in, along with chili pepper and fresh herbs. Place the bowl in the refrigerator, at least one hour.

Heat a large, nonstick skillet over medium-high heat.

With lightly damp hands, shape four large meatballs, rather in an oblong shape (quite like a rugby ball!) with the meat mixture. Drizzle generously with olive oil and rub them well.

Add meatballs to the hot skillet, and brown, a couple of minutes on each side. Reduce heat to medium, cover with a lid, and cook, 8 to 10 minutes more. Add more olive oil, if necessary.

Peel and thinly slice onion. Cut Bell Pepper into strips. Arrange onion and Bell Pepper into serving plate. Place Abkhazura on top, and sprinkle with chopped Cilantro and reserved pomegranate seeds.

Serve Abkhazura hot, with brown rice.

Georgia vs. Portugal (18-18), Saturday 23rd September, 2023, Toulouse, France

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[yabichofreshmeat]

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