Spicy Meatballs in Pomegranate BBQ Sauce

Preheat oven to 180°C and place oven rack to middle position.

Line the bottom of an oven tray with aluminum paper for easy clean up.

In a large mixing bowl, combine minced meat and both types of sausages until evenly mixed.

Add water and crumbled MAGGI® Chicken Bouillon, oregano, basil, garlic and onions and mix for another 3-4 mins with hand or a wooden spoon.

Gradually mix in the small bread pieces until all ingredients are well incorporated.

Shape mixture into golf-ball size meat balls and place on oven tray. Bake in a preheated oven for about 20 mins or until meatballs are cooked and golden on top.

Meanwhile to prepare sauce, melt butter on medium heat and sauté onions in a saucepan until soft; add Water, MAGGI® Chicken Bouillon and remaining ingredients. Turn heat to low and allow to simmer for 15 mins, stirring occasionally until sauce slightly thickens.

To serve, place cooked meatballs in a mixing bowl, cover with sauce and toss around to ensure all meatballs are covered. Serve hot in a serving.

Chef’s Tips: Meatballs can be made in advance and kept in the freezer for up to 1 month.