From Abkhazia's Coast: Spicy Garlic Meatballs (Abkhazura)
Details
Spiced, garlicky meatballs with a pomegranate surprise, all wrapped up for a juicy finish.
Ingredients
Instructions
Combine The Ground Pork And Beef In A Large
Combine the ground pork and beef in a large bowl, using your hands to mix them well. Add the finely chopped onion, pressed garlic, chopped cilantro, parsley, dill, dried savory, black pepper, and salt. Continue to mix with your hands until all the spices and herbs are thoroughly integrated into the meat.
Fold In The Pomegranate Seeds
Gently fold in the pomegranate seeds.
Soak The Caul Fat In Warm Water
If using, soak the caul fat in warm water until it becomes pliable, then cut it into squares large enough to encase a meatball.
Portion The Meat Mixture And Form It Into Small
Portion the meat mixture and form it into small, tight oval patties or meatballs.
Wrap Each Meatball Securely In A Piece
Wrap each meatball securely in a piece of the softened caul fat.
Heat
Heat a large, heavy-bottomed pan or a traditional Georgian ketsi over medium heat.
Turning Occasionally
Fry the meatballs, turning occasionally, until they are well-browned on all sides and cooked through, which should take about 20-25 minutes.
Garnished With Fresh Sliced Onions And A Sprinkle
Serve the Abkhazura hot, garnished with fresh sliced onions and a sprinkle of extra pomegranate seeds.
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