Lamb Meatballs with Pomegranate Glaze
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 lbground lamb
1/2 mediumonion, finely chopped
2 clovegarlic, minced
1 tspdried thyme
3/4 tspkosher salt
1/2 tspblack pepper
1/2 tspfinely grated orange zest
about 3 Tbspvegetable oil, for brushing
1/4 cuppomegranate molasses (available at middle eastern markets)
1/4 cupfresh mint leaves, chopped (for garnish)
How to Make Lamb Meatballs with Pomegranate Glaze
- Preheat oven broiler. Line a large baking sheet with foil; set aside.
- 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.
- 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.
- Brush each meatball with pomegranate molasses, then sprinkle the chopped mint on top as a garnish, and serve immediately.