These Middle Eastern-style meatballs are a doddle to make and perfect for the barbecue. Serve in a pitta with tzatziki.
Preheat the oven to 180C/350F/Gas 4. Alternatively, light the barbecue.
For the kofte, mix together all of the kofte ingredients in a large mixing bowl until well combined, using your hands.
Divide the kofta mixture into 16 equal portions and roll each into a small sausage shape. Place the kofte onto a non-stick baking tray and cook for 10-12 minutes, or until completely cooked through.
Meanwhile, for the glaze, pour the honey and pomegranate molasses into a small pan and heat gently until warmed through. Keep warm.
Remove the kofte from the oven, spear each one straight through the middle with a cocktail stick and arrange on a serving platter. Lightly brush the kofte with the warm glaze and sprinkle over the pomegranate seeds. Serve immediately.
This dish also works well with turkey, beef, chicken or pork mince.
