Hi friends, hope this finds you well and rested. Just one more celebration to go! You can do it! Here is a little appetizer inspiration for New Years Eve – a big hit in our catering business. Festive Moroccan Meatballs with Pomegranate Glaze – sumptuous and flavorful and best of all, these easy guys can be made ahead, then reheated in the oven right before your guests arrive. They also make a delicious holiday dinner, served over fluffy cous cous, quinoa or even over a bed of seasoned lentils. Make them with ground lamb or beef, your choice – here I used lamb. For the glaze, Pomegranate juice is simply reduced down into a deep and tangy sauce, seasoned with a whisper of allspice. There is something truly special about cooking with pomegranate that makes your soul come alive. They are so vibrant, potent, artful and healing.
If cooking for one or two, know these will freeze well, so save half for later. I promise you won’t forget about them in your freezer, they are that good.
To make the meatballs, place all ingredients in a bowl and mix with your hands until well combined. EASY right?
Using wet hands form ping-pong sized balls and set aside. Heat a little oil in a skillet and brown on all sides lightly over medium heat. Reduce the pomegranate juice at the same time ( it takes about 15 mins).
Pour the warm glaze over the meatballs, garnish with fresh pomegranate seeds and herbs and serve as an appetizer with mini forks.
These also make a beautiful and sumptuous main course- think holidays or even Valentines Day.
Serve over fluffy cous cous, or quinoa.
For another easy appetizer, try these trout bites. Recipe here.