Moroccan Lamb Meatballs with Pomegranate Glaze
These flavorful lamb meatballs are infused with fresh mint and earthy Moroccan spices, then topped with the most beautiful, tangy pomegranate sauce. Make these ahead and warm in the oven before serving.
1 shallot, very finely chopped
1 pound ground lamb
4 large garlic cloves, minced or crushed through a press
3/4 cup flat leaf parsley, chopped, tender stems OK
1/4 cup fresh mint, chopped
1 teaspoon ground cumin
1 teaspoon coriander
1 teaspoon ground cinnamon
1 1/4 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1/4–1/2 cup toasted bread crumbs (gluten-free is OK)
1 tablespoon olive oil for searing
1 small shallot, very finely chopped
1 tablespoon olive oil
1 1/2 cups pomegranate juice
1 tablespoon maple syrup or honey
1 teaspoon balsamic vinegar
1/8 teaspoon ground allspice
pinch salt and pepper
Garnish: pomegranate seeds, fresh herbs (cilantro, parsley, or mint), or optional toasted pine nuts
Place all meatball ingredients, except olive oil, in a medium bowl and, using hands, combine well, adding enough breadcrumbs to make the mixture easy to roll into balls.
Using wet hands, roll into ping-pong-sized balls (about 2 inches in diameter) and set aside. You should have 12–16 meatballs.
Preheat oven to 350°F
Start 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, maple syrup, balsamic vinegar, allspice, and salt and pepper
Bring to a simmer, turn heat to medium, then gently simmer uncovered for 15 minutes, until it reduces to 1/2 cup. Turn heat off.
While the glaze is reducing, cook the meat balls.
Heat 1 tablespoon olive oil over medium heat in a large skillet. Working in batches (don’t overcrowd), sear the meatballs on most sides. Place in an oven-proof dish, and place in the oven to cook through, 20 to 30 minutes. 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 nuts.