1 Cup Pomegranate Syrup or Molasses
2 Cups Vegetable Stock
1 tbsp cornstarch + 2 tbsp water
2-3 tbsp Brown Sugar
½ tsp Chilli flakes
½ tsp Chili Powder or Paprika
Pomegranate seeds from ½ pomegranate
Fresh Mint, chopped
Heat meatballs in pan – about 5 minutes. Once heated, add add pomegranate molasses, brown sugar, spices, lemon zest and vegetable stock.
Bring to a boil and simmer until it starts to get thicker, add a mixture of corn starch and water and stir with a whisk to make sure there are not lumps.
Add half of the pomegranate seeds to the sauce and meatballs and simmer for 20 minutes, stirring occasionally until the sauce thickens.
Sprinkle pomegranate seeds and chopped fresh mint leaves before serving and enjoy.