Best Lamb Meatballs With Pomegranate Glaze Recipes

Lamb Meatballs with Pomegranate Glaze image

Provided by Vickie Parks

Time 30m

Number Of Ingredients 10

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)

Steps:

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.

Lamb Meatballs With Pomegranate Sauce image

Provided by threeovens

Categories < 60 Mins

Time 1h

Yield 32 meatballs, 8 serving(s)

Number Of Ingredients 15

1 egg, lightly beaten
1 cup fine breadcrumbs
1/4 cup of fresh mint, chopped
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
2 lbs ground lamb
1 (16 ounce) bottle pomegranate juice
1 teaspoon sugar
3 tablespoons olive oil
1 1/2 cups plain Greek yogurt (must strain liquid out of regular yogurt through a fine sieve or cheesecloth for about 1/2 hour to t) or 2 cups plain yogurt (must strain liquid out of regular yogurt through a fine sieve or cheesecloth for about 1/2 hour to t)
2 tablespoons fresh chives, snipped
1 garlic clove, minced
fresh mint leaves (optional)
toasted pita bread, wedges (optional)

Steps:

Preheat oven to 300°F In a large bowl combine egg, bread crumbs, chopped mint, 2 cloves minced garlic, salt and pepper. Add lamb and mix well. Shape into about 32 meatballs and set aside.
To prepare the sauce bring the pomegranate juice to a boil in a medium saucepan. reduce heat and simmer, uncovered, about 25 minutes until reduce to about 1/2 cup. Add the sugar and stir to dissolve.
Meanwhile, heat the olive oil in a large skillet over medium high heat. Brown the meatballs, in batches, being sure to turn meatballs a few times for even browning. Once browned transfer meatballs to a 15x10x1 inch baking dish. Bake 15 to 20 minutes or until and instant read thermometer reads 160°F when inserted in a meatball.
While meatballs are finishing prepare the yogurt sauce. In a medium bowl combine yogurt, 1 tablespoon snipped chives, and one minced garlic clove.
To serve, drizzle meatballs with pomegranate sauce, sprinkle with remaining snipped chives and mint if desired. Serve with the yogurt sauce and toasted pita wedges.