LAMB MEATBALLS WITH POMEGRANATE SAUCE

Lamb Meatballs With Pomegranate Sauce image

Provided by threeovens

Categories < 60 Mins

Time 1h

Yield 32 meatballs, 8 serving(s)

Number Of Ingredients 15

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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.