Pomegranate-Glazed Lamb Meatballs Recipe

Introduction

These lamb meatballs are bursting with rich, warm spices and a tangy-sweet pomegranate glaze that brings a unique flavor to your meal. Easy to prepare and perfect for entertaining, they offer a delightful twist on a classic favorite.

Ingredients

• 1 and ½ cups pomegranate juice
• 1 Tbsp. balsamic vinegar
• 1 Tbsp. honey
• ¼ tsp. pepper
• ¼ tsp. salt
• 1 lb. ground lamb
• ½ yellow onion, grated or minced
• 1 egg, beaten
• 2 Tbsp. pine nuts, chopped
• 1 tsp. ground cumin
• ½ tsp. kosher salt
• ½ tsp. ground coriander
• ¼ tsp. allspice
• ¼ tsp. cinnamon
• 1–2 Tbsp. olive oil
• Pomegranate seeds for garnish (optional)

Instructions

1. Step 1: To make the pomegranate glaze, combine the pomegranate juice, balsamic vinegar, honey, salt, and pepper in a small saucepan. Bring to a boil over high heat, then reduce to medium-low and simmer until reduced to about half a cup, about 15 to 20 minutes. Set aside.
2. Step 2: In a large bowl, mix the ground lamb, grated onion, beaten egg, pine nuts, kosher salt, ground cumin, ground coriander, allspice, and cinnamon using your hands or a fork until well combined.
3. Step 3: With damp hands, shape the mixture into 16 equal meatballs.
4. Step 4: Heat olive oil in a large skillet over medium-high heat until shimmering, just enough to coat the bottom.
5. Step 5: Add the meatballs in batches to avoid crowding. Brown them on all sides, turning as needed, about 5 minutes total.
6. Step 6: Cover the skillet, reduce heat to low, and cook until the meatballs reach an internal temperature of 160°F and are no longer pink inside, about 3 to 5 minutes.
7. Step 7: Carefully tilt the skillet to pool the fat at the bottom, then use a spoon to scoop out and discard the excess fat.
8. Step 8: Pour the pomegranate glaze over the meatballs and gently toss to coat.
9. Step 9: Simmer uncovered for about 2 minutes until the glaze thickens and coats the meatballs syrupy.
10. Step 10: Transfer meatballs to a serving platter, spoon remaining glaze on top, and garnish with pomegranate seeds if desired. Serve immediately.

Tips & Variations

• Use fresh pomegranate juice for the best flavor or substitute with bottled natural juice if needed.
• Add chopped fresh mint or parsley to the meat mixture for a burst of freshness.
• Serve with couscous or rice to make a hearty meal.
• For a nut-free version, omit the pine nuts and add extra spices or chopped herbs.

Storage

Store leftover meatballs in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat, adding a splash of water or extra pomegranate juice to loosen the glaze if it thickens too much.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the meatballs ahead of time?

Yes, you can prepare the meatballs and glaze separately and store them in the refrigerator. Cook the meatballs just before serving and toss with the warmed glaze.

What can I substitute for pine nuts?

If you don’t have pine nuts, chopped walnuts or almonds make a good alternative, or simply omit them for a nut-free option.

Pomegranate-Glazed Lamb Meatballs Recipe

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★★★★★

4.9 from 99 reviews

Delicious and aromatic Lamb Meatballs glazed with a sweet and tangy pomegranate reduction. These tender meatballs are infused with warm spices and pine nuts, pan-seared to a perfect crust, then simmered with a luscious pomegranate glaze for an enticing Middle Eastern-inspired dish ideal for dinner or entertaining.

• Author: Marco
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 16 meatballs 1x
• Category: Main Course
• Method: Frying
• Cuisine: Middle Eastern

Ingredients

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Glaze Ingredients

• 1 and ½ cups pomegranate juice
• 1 Tbsp. balsamic vinegar
• 1 Tbsp. honey
• ¼ tsp. pepper
• ¼ tsp. salt

Meatball Ingredients

• 1 lb. ground lamb
• ½ yellow onion, grated or minced
• 1 egg, beaten
• 2 Tbsp pine nuts, chopped
• 1 tsp. ground cumin
• ½ tsp. kosher salt
• ½ tsp. ground coriander
• ¼ tsp. allspice
• ¼ tsp. cinnamon
• 1–2 Tbsp. olive oil
• Pomegranate seeds for garnish (optional)

Instructions

1. Prepare the pomegranate glaze: Combine pomegranate juice, balsamic vinegar, honey, salt, and pepper in a small saucepan. Bring to a boil over high heat, then reduce heat to medium or medium-low. Simmer until the glaze reduces to about half a cup, approximately 15 to 20 minutes. Set aside.
2. Mix the meatball ingredients: In a large bowl, combine ground lamb, grated onion, beaten egg, chopped pine nuts, kosher salt, ground cumin, ground coriander, allspice, and cinnamon. Mix thoroughly with your hands or a fork until well combined.
3. Form the meatballs: With damp hands, shape the mixture into 16 evenly sized meatballs to ensure even cooking.
4. Heat olive oil: Pour enough olive oil to coat the bottom of a large skillet with a tight-fitting lid. Heat over medium-high until the oil shimmers.
5. Brown the meatballs: Add meatballs in batches to avoid crowding. Brown on all sides, turning as needed, about 5 minutes.
6. Cook through: Cover the skillet and reduce heat to low. Cook meatballs until they reach an internal temperature of 160°F (71°C) and are no longer pink inside, about 3-5 minutes.
7. Drain excess fat: Carefully tilt the skillet to pool fat at the bottom and scoop it out with a spoon. Discard the fat.
8. Add and coat with glaze: Pour the prepared pomegranate glaze into the skillet with the meatballs. Toss gently to coat evenly.
9. Simmer the glazed meatballs: Cook uncovered until the glaze thickens and becomes syrupy, about 2 minutes, allowing the meatballs to absorb the flavor.
10. Serve: Transfer meatballs to a serving platter, spoon remaining glaze over the top, garnish with pomegranate seeds if desired, and serve immediately.

Notes

• Use a food thermometer to ensure meatballs are cooked safely to 160°F internally.
• Dampening your hands helps keep the meat mixture from sticking when forming meatballs.
• You can substitute pine nuts with chopped walnuts or almonds if preferred.
• Leftover glaze can be stored in the refrigerator and reheated for later use.
• Serve meatballs with a side of rice, couscous, or fresh salad for a complete meal.

Keywords: lamb meatballs, pomegranate glaze, Middle Eastern recipe, ground lamb, glazed meatballs, easy dinner