Lamb Meatballs
1 Shallots, finely chopped
1 lb Ground American lamb
4 Garlic cloves, minced or crushed through press
2 Eggs
0.75 cup Flat leaf parsley, chopped, tender stems ok
0.25 cup Fresh mint, chopped
1 tsp Ground cumin
1 tsp Coriander
1 tsp Ground cinnamon
1.25 tsp Kosher salt
1 tsp Freshly ground black pepper
0.25 Toasted breadcrumbs
1 tbsp Olive oil, searing
Pomegranate Glaze
1 Shallot, very finely chopped
1 tbsp Olive oil
1.50 Pomegranate juice
1 tbsp Maple syrup or honey
1 tsp Balsamic vinegar
Salt & pepper
0.33 tsp Ground allspice
Garnish
Pomegranate seeds
Fresh herbs - cilantro, parsley, mint
Toasted pine nuts (optional)
1Place all meatball ingredients except olive oil, in a medium bowl and using hands, combine well, adding enough breadcrumbs to make them easy to roll into balls.
2Using wet hands, roll into ping-pong sized balls (about 1 ¾- 2 inches in diameter) and set aside. You should have about 12-16 meatballs.
4Start the glaze. In a small sauce pan or pot, sauté the shallot in a drizzle of olive oil, over medium heat for 2-3 minutes, until fragrant and tender. Add pomegranate juice, a pinch of salt and pepper, maple syrup and allspice.
5Bring to a simmer, turn heat to medium, then gently simmer uncovered for 15 minutes, until it reduces down to ½ cup. Turn heat off.
6While the glaze is reducing, cook the meat balls.
7Heat 1 tablespoon olive oil over medium heat in a large skillet. Working in batches (don’t over crowd) sear the meatballs on most sides. Place in an oven proof dish, and place in the warm oven to cook through. Pour glaze over top and keep warm until ready to serve, or refrigerate and reheat. Right before serving, sprinkle with fresh pomegranate seeds, herbs and optional pine
Ingredients
Lamb Meatballs
1 Shallots, finely chopped
1 lb Ground American lamb
4 Garlic cloves, minced or crushed through press
2 Eggs
0.75 cup Flat leaf parsley, chopped, tender stems ok
0.25 cup Fresh mint, chopped
1 tsp Ground cumin
1 tsp Coriander
1 tsp Ground cinnamon
1.25 tsp Kosher salt
1 tsp Freshly ground black pepper
0.25 Toasted breadcrumbs
1 tbsp Olive oil, searing
Pomegranate Glaze
1 Shallot, very finely chopped
1 tbsp Olive oil
1.50 Pomegranate juice
1 tbsp Maple syrup or honey
1 tsp Balsamic vinegar
Salt & pepper
0.33 tsp Ground allspice
Garnish
Pomegranate seeds
Fresh herbs - cilantro, parsley, mint
Toasted pine nuts (optional)
Directions
1Place all meatball ingredients except olive oil, in a medium bowl and using hands, combine well, adding enough breadcrumbs to make them easy to roll into balls.
2Using wet hands, roll into ping-pong sized balls (about 1 ¾- 2 inches in diameter) and set aside. You should have about 12-16 meatballs.
4Start the glaze. In a small sauce pan or pot, sauté the shallot in a drizzle of olive oil, over medium heat for 2-3 minutes, until fragrant and tender. Add pomegranate juice, a pinch of salt and pepper, maple syrup and allspice.
5Bring to a simmer, turn heat to medium, then gently simmer uncovered for 15 minutes, until it reduces down to ½ cup. Turn heat off.
6While the glaze is reducing, cook the meat balls.
7Heat 1 tablespoon olive oil over medium heat in a large skillet. Working in batches (don’t over crowd) sear the meatballs on most sides. Place in an oven proof dish, and place in the warm oven to cook through. Pour glaze over top and keep warm until ready to serve, or refrigerate and reheat. Right before serving, sprinkle with fresh pomegranate seeds, herbs and optional pine
Moroccan American Lamb Meatballs with Pomegranate Glaze
