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December 10, 2016

Moroccan American Lamb Meatballs with Pomegranate Glaze


Recipe Provided By
"Feasting at Home"
Prep Time

15 min

Cook Time

30 min

Total Time

45 min


12 to 16 meatballs

Moroccan American Lamb Meatballs with Pomegranate Glaze


Lamb Meatballs

  • 1 pound ground American Lamb
  • 4 large garlic cloves, minced or crushed through a press
  • 2 eggs
  • 1 shallot, very finely chopped
  • 3/4 cup flat leaf parsley, chopped, tender stems ok
  • 1/4 cup fresh mint, chopped
  • 1-1/4 teaspoon kosher salt
  • 1 teaspoon ground cumin
  • 1 teaspoon coriander
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon freshly ground pepper
  • 1/4 to 1/2 cup toasted bread crumbs (fine to use gluten-free bread crumbs)
  • 1 tablespoon olive oil, for searing 

Pomegranate Glaze

  • 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
  • Pinch salt and pepper
  • 1/3 teaspoon ground allspice


  • Pomegranate seeds, fresh herbs (cilantro, parsley or mint), or optional toasted pine nuts


In a medium bowl, add lamb, garlic, eggs, shallot, parsley, mint, salt, cumin, coriander, cinnamon and pepper; using hands, combine well, adding enough bread crumbs to make mixture easy to roll into balls. Using wet hands, roll into 12 to 16 ping-pong sized balls (about 1-3/4 to 2 inches in diameter); set aside. 

For the Pomegranate Glaze: In a small saucepan or pot over medium heat, sauté the shallot in a drizzle of olive oil for 2 to 3 minutes, until fragrant and tender. Add pomegranate juice, syrup, vinegar, salt and pepper and allspice. Bring to a simmer; turn heat to medium, then gently simmer uncovered for 15 minutes, until it reduces down to 1/2 cup. Turn heat off. 

While the glaze is reducing, cook the meatballs. In a large skillet over medium heat, heat 1 tablespoon oil. Working in batches (don’t overcrowd) sear the meatballs on all sides. Transfer to an ovenproof dish; place in a 350°F oven to cook through. Pour glaze over top; keep warm until ready to serve, or refrigerate and reheat. Right before serving, sprinkle with fresh pomegranate seeds, herbs and optional pine nuts.

USDA recommends the following time and temperature parameters

Ground Lamb

Internal temperature of 160°F

All Other Cuts

Internal temperature of 145°F, with a 3 minute rest

thermometer timer illustration
Visit our Lamb Cooking Time & Temperature page for recipe inspiration and tips on preparing the perfect lamb.


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2 comments on “Moroccan American Lamb Meatballs with Pomegranate Glaze”

  1. This is a pretty simple to make and simply delicious to eat dish! Didn't use the pomegranate seed garnish only because I didn't have them on hand. Otherwise per recipe. My experience with all lamb recipes created by the chef / owner of Feasting at Home has been excellent outcomes.

  2. I made it today with some slight variations. For a smoky, spicer flavour I added some ground chipotle powder, about 2 tsp, I added about 1 tablespoon of herbs de Provence (basically Italian seasoning), and omitted the mint and cinnamon. I have to admit, after cooking a massive Christmas dinner and then clean-up, for Boxing Day I wanted this to be as simple as possible so I didn't pan fry the meatballs first, I just baked them, turning them over once. They seemed to turn out fine. Overall, a very good recipe which our Greek guests liked considerably. Thank you for running it