Braised Kofte Meatballs with Pomegranate & Sumac

1. Browning the Meatballs

In a large skillet or saucepan, heat a splash of olive oil over medium heat. Add the Kofte meatballs in small batches, ensuring each meatball has enough room to brown evenly. Turn them carefully, letting each side develop a rich, golden crust. Once browned, remove them from the pan and set aside.

2. Cooking the Onions

In the same skillet, pour in the remaining olive oil and toss in the sliced onions. Allow them to cook gently for about 12 to 15 minutes, stirring occasionally, until they become soft and translucent.

3. Creating the Sauce

Sprinkle the softened onions with ground sumac, stirring well to ensure each slice is evenly coated. Pour in the pomegranate juice, and let the mixture simmer until the liquid reduces by half.

4. Braising the Meatballs

Once the sauce has thickened to a syrupy consistency, season it with salt and carefully nestle the browned meatballs back into the skillet. Allow them to simmer gently, absorbing the rich flavors of the sauce.

5. Finishing and Serving

Finally, transfer the meatballs and sauce to serving plates. Drizzle generously with Basic Tehina Sauce, enhancing the dish’s creaminess, and finish with a scattering of chopped dill, which lends a fresh, herby note.