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lamb meatballs with pomegranate glaze

(1 rating)
Recipe by
Vickie Parks
Renton, WA

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 rating)
yield 4 as main dish or 8 as appetizer
prep time 15 Min
cook time 15 Min
method Broil

Ingredients For lamb meatballs with pomegranate glaze

  • 1 lb
    ground lamb
  • 1/2 md
    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.