Recipe Provided By"Feasting at Home"
12 to 16 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
- 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
Internal temperature of 160°F
All Other Cuts
Internal temperature of 145°F, with a 3 minute rest