Lamb Meatballs with Pomegranate BBQ


June 16, 2022

Recipe provided by Cosette's Kitchen - (, courtesy of the American Lamb Board (Lamb Meatballs with Pomegranate BBQ | American Lamb).


Pomegranate Molasses BBQ sauce

1 1/2 tbsp Olive oil

1 small Shallot, minced (can sub with 2 tbsp of onion)

4 Garlic cloves, minced

6 oz. Tomato paste (1 small can)

1/2 cup Pomegranate molasses

1 tbsp Apple cider vinegar (or any vinegar)

1/3 cup Maple syrup (can sub with honey/brown sugar)

2 tbsp Worcestershire sauce

1 tbsp Dijon mustard (stone ground or smooth)

2 tsp Smoked paprika (sweet works as well)

2 tsp Ground allspice

1 tsp Black pepper

1 tsp Ground cinnamon

1/2 tsp Ground nutmeg

1/2 tsp Red pepper flakes

1 tbsp Kosher salt

1/4 cup Water

1/2 cup Pomegranate juice

1 tbsp Bourbon (optional)

Lamb meatballs

2 tbsp Olive oil

1 large Onion, diced

4 tsp Kosher salt, divided

5 Garlic cloves, minced

2 tsp Ground allspice

1 tsp Ground cinnamon

1 tsp Ground coriander

1 cup Fine bulgur

1/3 cup Milk, any type or alterative works

2 lbs Ground American lamb

2 tsp Dried mint

1/2 tsp Ground pepper

2 large Eggs

2 tbsp Pomegranate molasses

2 tbsp Toum (optional but recommended)


Pomegranate Molasses BBQ Sauce

1In a medium sized pot heat your olive oil and add your minced onion. Cook over medium heat for about 5-7 minutes until slightly translucent. Next, add your minced garlic and heat until fragrant, about 1-2 minutes.

2Finally, add your remaining ingredients and whisk to incorporate everything over medium-high heat. The mixture will slightly thicken and bubble after 5-7 minutes. Remove from heat and set aside.

Lamb Meatballs

1Preheat your oven to 425 degrees Fahrenheit and line 2 half sheet pans with parchment paper.

2In a large skillet, heat your olive oil on medium heat. Add your onion and 1 teaspoon of kosher salt (half if using table salt) and allow to cook and soften for 5-7 minutes until slightly translucent. Add your minced garlic as well as your allspice, cinnamon and coriander. Allow garlic and spices to cook for a few minutes until fragrant. Remove from heat and allow to cool slightly.

3In a small bowl, add your bulgur (or breadcrumbs) and milk. Set aside.

4In a large bowl, add your ground lamb, cooled onion spice mixture, bulgur mixture, dried mint, ground pepper, remaining 3 teaspoons of kosher salt (half if using table salt), pomegranate molasses and toum.

5Using clean hands, work all the ingredients into a cohesive mixture. Using a cookie scoop or tablespoon, scoop a small portion of lamb mixture and form into a small ball. If weighing for consistency or for an idea how large they should be, each should weigh about 25 grams and measure about 1-1.5″ across.

6Bake one tray at a time at 425 degrees for 12 minutes in the upper 1/3 of your oven. Ground lamb should be cooked to an internal temperature of 160 degrees Fahrenheit.

7Remove and serve with pomegranate barbeque sauce, labneh and pomegranate seeds.

8Note: USDA recommends ground lamb be cooked to an internal temperature of 160F.