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Moroccan Lamb Meatballs with Pomegranate Glaze

*Adapted from American Lamb Board CeLAMBrate with Adventurous Flavor.*

Lamb Meatballs:

· 1 Tablespoon onion, very finely chopped

· 1 pound ground lamb

· 4 large garlic cloves , minced

· 2 eggs

· ¾ cup parsley, chopped

· ¼ cup mint, chopped

· 1 teaspoon ground cumin

· 1 teaspoon coriander

· 1 teaspoon ground cinnamon

· 1 ¼ teaspoon sea salt

· ½ teaspoon coarse salt

· 1 Tablespoon olive or avocado oil for searing


Pomegranate Glaze:

· 1 Tablespoon onion, very finely chopped

· 1 Tablespoon olive or avocado oil

· 1 ½ cups pomegranate juice

· 1 Tablespoon maple syrup or honey

· 1 teaspoon balsamic vinegar

· Pinch salt and pepper

· 1/8 teaspoon ground allspice



Place all meatball ingredients except oil in a mixing bowl and using hands, combine well. Using wet hands, divide mixture into three equal portions. Divide each third into 4 meatballs. Roll into balls and set aside.

Preheat oven to 350°F. Start the glaze. In a small sauce pan, sauté the onion in a drizzle of oil over medium heat for 2-3 minutes, until fragrant and translucent. Add pomegranate juice, a pinch of salt and pepper, maple syrup and allspice.

Bring to simmer, turn heat to medium, then gently simmer uncovered for about 15 minutes, until the glaze reduces down to ½ cup. Turn heat off.

While glaze is reducing, cook the meatballs. Heat 1 Tablespoon oil over medium heat in a large skillet. Work in batches if necessary (don’t over crowd) sear the meatballs on most sides. Place in an oven proof dish and bake in preheated oven until cooked through.

Pour glaze over meatballs and keep warm until ready to serve. Right before serving, sprinkle with fresh herbs and pomegranate seeds and optional pine nuts.


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