Pomegranate-Glazed Lamb Meatballs Recipe
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.
- 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
Scale
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
- 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.
- 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.
- Form the meatballs: With damp hands, shape the mixture into 16 evenly sized meatballs to ensure even cooking.
- 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.
- Brown the meatballs: Add meatballs in batches to avoid crowding. Brown on all sides, turning as needed, about 5 minutes.
- 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.
- Drain excess fat: Carefully tilt the skillet to pool fat at the bottom and scoop it out with a spoon. Discard the fat.
- Add and coat with glaze: Pour the prepared pomegranate glaze into the skillet with the meatballs. Toss gently to coat evenly.
- Simmer the glazed meatballs: Cook uncovered until the glaze thickens and becomes syrupy, about 2 minutes, allowing the meatballs to absorb the flavor.
- 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
