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Pomegranate-Glazed Lamb Meatballs

5.0(625)

Back in 2012, for her Good Appetite column, Melissa Clark took inspiration from the kinds of seasonal cocktails usually found at exclusive bars and restaurants and experimented with them at home. She created a selection of drinks, and let them inspire a group of snacks. Among them was this dish, lamb meatballs with a pomegranate glaze, which paired elegantly with the grenadine of an El Presidente cocktail. But they’re just as nice without the cocktail. Have them alone, as a light snack or part of an evening of tapas, or pair them with some couscous and goat cheese for a larger meal.

by Melissa Clark

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Middle EasternEasy, Appetizer

Servings

About 2 dozen meatballs, or about 8 servings

Total time

20 min

Calories / serving

193 kcal

Ingredients (8)

serves

1 pound ground lambground-lamb
1 small clove garlic, mincedgarlic
3/4 teaspoon kosher saltsalt
1/2 teaspoon finely grated orange zestorange
1/2 teaspoon black pepperpepper
Olive oil, for brushingolive-oil
3 tablespoons pomegranate molassespomegranate-molasses
Chopped fresh mint, as neededmint

Instructions (2 steps)

01In a large bowl, knead together the lamb, garlic, salt, orange zest and pepper until combined. Form into 1-inch meatballs. Transfer to a foil-lined baking sheet and brush with oil.
02Heat the broiler. Run meatballs under the broiler until golden and just cooked through, about 5 minutes. Brush immediately with pomegranate molasses. Spear with toothpicks, sprinkle with mint and serve.

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Rich recipe — supports nutrition-aware planning.