Ingredients
Scale
MEATBALLS:
- 1 shallot very finely chopped- reserve ? for sauce.
- 1 lb. ground lamb or beef or chicken (I prefer lamb)
- 4–5 large garlic cloves (minced or crushed through a press)
- 2 eggs
- 1 cup chopped herbs – flat leaf parsley (mint or cilantro or a blend)
- 1 teaspoon ground cumin
- 1 teaspoon coriander
- 1 teaspoon ground cinnamon
- 1 teaspoon kosher salt (more to taste)
- ½ teaspoon freshly ground pepper (more to taste)
- ¼ cup to ½ cup toasted bread crumbs (feel free to use gluten free bread crumbs)
Pomegranate Glaze
- ? shallot – finely chopped
- 1 ½ cup pomegranate juice
- 1 tablespoon maple syrup or honey.
- 1 teaspoon balsamic vinegar
- pinch salt and pepper
- ? teaspoon ground allspice
Instructions
- Place meatball ingredients in a medium bowl and using hands, combine well, adding enough breadcrumbs to make them easy to roll into balls. Cook a “tester”. Taste, adjust salt.
- Using wet hands, roll into ping-pong sized balls ( about 1 ¾- 2 inches in diameter) and set set aside. You should have about 12-16.
- Start the glaze. In a small saute pan or pot, saute shallot in a drizzle of olive oil, over medium heat for 3 minutes, or until tender. Add pomegranate juice, pinch salt and pepper, maple and allspice.
- Bring to a simmer, turn heat to medium, then simmer uncovered for 15 mins or until it reduces to ½ cup. Turn heat off.
- While glaze is reducing, cook the meat balls. Heat 1 tablespoon olive oil over medium heat in a large skillet. Working in batches ( don’t over crowd) brown the meat balls, giving the skillet a little shake now and then to roll them around a bit and cook the edges. Place in an oven proof dish, pour glaze over top and keep warm until ready to serve, or refrigerate and reheat.
- Garnish with fresh pomegranate seeds and herbs.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Appetizer