Pomegranate Molasses BBQ sauce
1.50 tbsp Olive oil
1 Shallot, minced (can sub with 2 tbsp of onion)
4 Garlic cloves, minced
6 Tomato paste (1 small can)
0.50 cup Pomegranate molasses
1 tbsp Apple cider vinegar (or any vinegar)
0.33 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
0.50 tsp Ground nutmeg
0.50 tsp Red pepper flakes
1 tbsp Kosher salt
0.25 cup Water
0.50 cup Pomegranate juice
1 tbsp Bourbon (optional)
Lamb meatballs
2 tbsp Olive oil
1 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
0.33 cup Milk, any type or alterative works
2 Ground American lamb
2 tsp Dried mint
0.50 tsp Ground pepper
2 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
3Preheat your oven to 425 degrees Fahrenheit and line 2 half sheet pans with parchment paper.
4In 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.
5In a small bowl, add your bulgur (or breadcrumbs) and milk. Set aside.
6In 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.
7Using 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.
8Bake 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.
9Remove and serve with pomegranate barbeque sauce, labneh and pomegranate seeds.
10Note: USDA recommends ground lamb be cooked to an internal temperature of 160F.
Ingredients
Pomegranate Molasses BBQ sauce
1.50 tbsp Olive oil
1 Shallot, minced (can sub with 2 tbsp of onion)
4 Garlic cloves, minced
6 Tomato paste (1 small can)
0.50 cup Pomegranate molasses
1 tbsp Apple cider vinegar (or any vinegar)
0.33 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
0.50 tsp Ground nutmeg
0.50 tsp Red pepper flakes
1 tbsp Kosher salt
0.25 cup Water
0.50 cup Pomegranate juice
1 tbsp Bourbon (optional)
Lamb meatballs
2 tbsp Olive oil
1 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
0.33 cup Milk, any type or alterative works
2 Ground American lamb
2 tsp Dried mint
0.50 tsp Ground pepper
2 Eggs
2 tbsp Pomegranate molasses
2 tbsp Toum (optional but recommended)
Directions
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
3Preheat your oven to 425 degrees Fahrenheit and line 2 half sheet pans with parchment paper.
4In 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.
5In a small bowl, add your bulgur (or breadcrumbs) and milk. Set aside.
6In 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.
7Using 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.
8Bake 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.
9Remove and serve with pomegranate barbeque sauce, labneh and pomegranate seeds.
10Note: USDA recommends ground lamb be cooked to an internal temperature of 160F.
Lamb Meatballs with Pomegranate BBQ
