450 grams chicken mince
250 grams pork mince
1 tablespoon ras el hanout
2 teaspoons salt
50 grams oats
toasted sesame seeds, plus extra to serve
Sour cream dipping sauce
200 grams sour cream
2 pinches salt
zest and juice of ½ lemon
½ teaspoon pomegranate molasses
chopped fresh dill
Meatballs: Place the ingredients in a large bowl and mix well to combine. Take a dessert spoon of mixture, roll it into a ball and place on a perforated baking tray. Repeat with the remaining mixture. Sprinkle with sesame seeds and place the tray in the combi steam oven on shelf position 2.
Select combination mode:
Stage 1: Conventional at 180°C, for 10 minutes, at 70% moisture.
Stage 2: Full Grill, Setting 3, for 4 minutes, at 60% moisture.
Dipping sauce: Place the ingredients in a small bowl and mix well to combine.
To serve: Remove the meatballs from the oven and place in a large bowl. While the meatballs are still hot, drizzle with olive oil and pomegranate molasses and toss to coat. Sprinkle with more sesame seeds and fresh dill. Place the dipping sauce in a small bowl and grate additional lemon zest over the top. Serve the meatballs on a platter with the dipping sauce.
Cook's note: To cook the meatballs in a regular oven, preheat the oven to 180°C regular bake. Place the meatballs on a lined baking tray and cook for 15 minutes, or until fully cooked, turning once halfway through the cooking time.