Lamb Meatballs with Pomegranate Glaze

Vickie Parks


Pomegranate Molasses is used in a variety of Turkish dishes. It can be found in most Middle Eastern markets.

If you can't find it, you can make your Pomegranate Molasses by heating 1 cup pomegranate juice with 1/8 cup sugar (or more sugar, for a sweeter molasses) and 1/2 Tbsp lemon juice. Stir until sugar dissolves, then let mixture simmer 1 hour or until reduced and thickened to a syrupy consistency.

serves 4 as a main dish (6 meatballs per person) - serve hot.

serves 8 as an appetizer (3 meatballs per person) - pierce each meatball with a toothpick, arrange on platter, and serve.


★★★★☆ 1 vote

4 as main dish or 8 as appetizer
15 Min
15 Min


  • 1 lb
    ground lamb
  • 1/2 medium
    onion, finely chopped
  • 2 clove
    garlic, minced
  • 1 tsp
    dried thyme
  • 3/4 tsp
    kosher salt
  • 1/2 tsp
    black pepper
  • 1/2 tsp
    finely grated orange zest
  • about 3 Tbsp
    vegetable oil, for brushing
  • 1/4 cup
    pomegranate molasses (available at middle eastern markets)
  • 1/4 cup
    fresh mint leaves, chopped (for garnish)

How to Make Lamb Meatballs with Pomegranate Glaze


  1. Preheat oven broiler. Line a large baking sheet with foil; set aside.
  2. In a large bowl, use your hands to mix together the lamb, onion, garlic, thyme, salt, pepper, and orange zest until well blended. Form into 1-inch balls, and place meatballs on baking sheet. Brush each meatball with the oil.
  3. Place meatballs under broiler for about 7 minutes or until they start to brown. Turn meatballs and broil other side for another 5 to 7 minutes or until meatballs are thoroughly cooked and evenly browned on the outside.
  4. Brush each meatball with pomegranate molasses, then sprinkle the chopped mint on top as a garnish, and serve immediately.

Printable Recipe Card

About Lamb Meatballs with Pomegranate Glaze

Course/Dish: Other Main Dishes
Main Ingredient: Lamb
Regional Style: Middle Eastern
Dietary Needs: Low Carb

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