It is only in the past year that I have really fallen in love with meatballs. I always thought they were kind of boring, but it turns out you can pack a whole lot of flavor into these bite sized treats. I think what really pushed me over the edge was realizing that I didn’t have to stand over the hot stove browning meatballs (and splattering oil all over my kitchen). It turns out that you can make deliciously browned meatballs with a lot less fuss by broiling them in the oven. And they taste delicious. Meatballs in all forms have become one of my favorite go to meals.
But these meatballs are a bit different. These are dressed up meatballs perfect for company. They are no harder to make than my regular weeknight meatballs but the sweet and tangy pomegranate glaze makes them something special. The intense tangy flavor of the pomegranate is tempered by the sweetness of the honey and the meatiness of the lamb to create a meatball with a perfect balance of sweet and sour. These meatballs would be a wonderful addition to any holiday meal.
- Yield : approximately 3 dozen meatballs
- onion - 1 medium, finely minced
- parsley - 1 bunch, finely chopped (about 1 1/2 cups)
- lime juice - 1 tablespoons
- freshly ground pepper - 1 teaspoon
- ground cumin - 1 tablespoon
- ground lamb - 2 pounds
- pomegranate seeds - 1/2 cup, for garnish
- For the Glaze
- pomegranate molassas - 3/4 cup
- honey - 1/4 cup
- salt - 1/2 teaspoon
- fresh ground pepper - 1/2 teaspoon
Place the first five ingredients (onion through cumin) in a large bowl and mix well. Add the lamb and gently work the ingredients through the meat until combined (hands are the best tool for this). Preheat the broiler on the oven.
Roll the meat into one inch meatballs, pressing gently so that they remain tender. Place the meatballs on a rimmed broiler sheet. Broil the meatballs until golden brown, turing once, approximately 15 minutes.
While the meatballs are cooking place the glaze ingredients in a small saucepan. Heat over low heat until the honey thins. Whisk glaze to combine well.
Once the meatballs are browned transfer them to a heat safe bowl and coat them in the sauce. Toss them well in the sauce to coat them completely. Sprinkle with the pomegranate seeds and serve warm.
Note: This recipe was made using Kosher lamb which is salted. If you are not using Kosher meat add 2 teaspoons of salt to the meatballs.