POMEGRANATE-GLAZED LAMB MEATBALLS
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.
Provided by Melissa Clark
Categories easy, appetizer
Time 20m
Yield About 2 dozen meatballs, or about 8 servings
Number Of Ingredients 8
Steps:
- In 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.
- Heat 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.
LAMB MEATBALLS AND SAUCE
These baked, ground lamb meatballs are a quite flavorful alternative to traditional meatballs.
Provided by Chef John
Categories Meat and Poultry Recipes Lamb Ground
Time 1h50m
Yield 4
Number Of Ingredients 18
Steps:
- Preheat an oven to 450 degrees F (230 degrees C).
- Line a baking sheet with aluminum foil; oil lightly.
- Combine bread crumbs and milk in a small bowl. Soak bread crumbs until milk is absorbed, about 30 minutes.
- Combine bread crumb mixture, lamb, egg, garlic, olive oil, tomato paste, rosemary, cumin, salt, oregano, black pepper, cinnamon, and cayenne pepper in a large bowl.
- Form lamb mixture into 2-inch meatballs and place on the prepared baking sheet.
- Cook meatballs in the preheated oven until they are slightly browned, about 15 minutes. Remove from the oven and set aside.
- Combine meatballs, tomato sauce, chicken stock, fresh mint, and red pepper flakes in a large sauce pan over medium heat until meatballs are no longer pink inside, about 45 minutes.
Nutrition Facts : Calories 610.3 calories, Carbohydrate 24.4 g, Cholesterol 153.8 mg, Fat 43.5 g, Fiber 4 g, Protein 31.3 g, SaturatedFat 16.4 g, Sodium 2322.9 mg, Sugar 10.5 g
TURKISH SPICED MEATBALLS WITH POMEGRANATE YOGURT SAUCE
Italian and Swedish meatballs, step aside. These Turkish meatballs are so juicy, light, and flavorful-not to mention easy-they'll be rocking your party world this holiday season.
Provided by Melissa Roberts
Categories Lamb Appetizer Bake Cocktail Party Yogurt Oscars New Year's Eve Ground Lamb Spice Family Reunion Poker/Game Night Shower Pomegranate Party Pomegranate Juice Gourmet Sugar Conscious Kidney Friendly Peanut Free Tree Nut Free Soy Free
Yield Makes about 42 meatballs
Number Of Ingredients 15
Steps:
- Make Sauce:
- Put yogurt in a paper towel-lined sieve set over a bowl and keep covered and chilled 8 to 12 hours.
- Boil pomegranate juice in a small heavy saucepan until syrupy and reduced to about 2 tablespoons, about 10 minutes. Keep warm off heat, covered.
- Make Meatballs:
- Soak whole slices of bread for 30 minutes in a mixing bowl filled with water, then fold and squeeze gently to remove as much water as possible.
- Pulse onion in a food processor until finely chopped, then add parsley and pulse again until finely chopped. Add lamb, bread (torn into pieces), allspice, red-pepper flakes, cinnamon, and 1/2 teaspoon salt and pulse, stopping and scraping down sides, until combined. (Do not overblend.)
- Roll level tablespoons of meat mixture into balls (about 42), arranging them on plates or on another sheet pan.
- Preheat oven to 350°F with rack in middle. Line a large, rimmed sheet pan with foil.
- Heat olive oil and vegetable oil together in a 12-inch nonstick skillet over medium-high heat until oils shimmer (put one meatball in to test; it should sizzle). Brown meatballs all over in batches of 10 to 12, turning occasionally with a spoon or shaking skillet (lower heat if oil begins to smoke), about 2 minutes per batch. Transfer, as browned, to lined sheet pan.
- Once all meatballs are browned, transfer the sheet pan to the oven and bake until meatballs are cooked through (cut one open to look, or use an instant-read thermometer; it should register 160°F), 10 to 15 minutes. Drain briefly on paper towels.
- Spoon drained yogurt into a small serving bowl and drizzle with pomegranate syrup, then swirl it in briefly with a spoon. Sprinkle some pomegranate seeds over top. Spear each meatball with a toothpick and serve yogurt alongside for dipping.
LAMB MEATBALLS
This is a great alternative to regular meatballs. I have served these many times at cocktail parties, and they have always been a hit! The sauce adds a nice touch, but I have also served them with Greek marinade and plain.
Provided by Kathy Bezemes Walstrom
Categories Appetizers and Snacks Meat and Poultry Meatball Appetizer Recipes
Time 1h45m
Yield 24
Number Of Ingredients 16
Steps:
- Melt the 1 tablespoon butter in a skillet over medium heat. Cook and stir the shallots in the skillet until tender. Transfer to a large bowl.
- Mix lamb, bread crumbs, parsley, egg, and lemon zest into the bowl with the shallots. Season with marjoram, salt, and pepper. Let stand 1 hour in the refrigerator.
- Melt 1/2 cup butter and heat olive oil in a skillet over medium-high heat. Form the lamb mixture into small meatballs, and cook in the skillet in batches until evenly brown. Do not drain skillet. Drain meatballs on paper towels, and place in a serving dish.
- Mix tomato sauce, wine, garlic, and cinnamon into the skillet. Cook and stir until well blended and heated through. Drizzle over the meatballs in the dish. Serve with toothpicks.
Nutrition Facts : Calories 135.8 calories, Carbohydrate 3.1 g, Cholesterol 44.5 mg, Fat 10.3 g, Fiber 0.2 g, Protein 7.2 g, SaturatedFat 5 g, Sodium 144.5 mg, Sugar 0.5 g
LAMB MEATBALLS WITH SOUR CHERRIES, POMEGRANATES & PISTACHIOS
Try a taste of the Middle East with these meatballs, marrying rich lamb with vibrant fruit flavours for a sweet and sour effect
Provided by Diana Henry
Categories Dinner, Main course, Supper
Time 1h5m
Number Of Ingredients 19
Steps:
- Put all the ingredients for the meatballs in a large bowl and mix them together with your hands, really pummelling the meat so that the spices and seasoning get well mixed in. Using wet hands, form the meat into 24 balls just a little bigger than a walnut.
- As you form these, put them on to a baking sheet or a tray. Cover them and put in the fridge for 45 mins or so to firm up.
- For the sauce, put the cherries and the pomegranate juice in a saucepan and bring to the boil. Take the pan off the heat and leave the cherries to sit in the warm liquid and plump up for 40 mins or so.
- Heat ½ tbsp olive oil in a frying pan and fry the meatballs in batches (they will give off lots of oil when frying). Transfer to a plate as each lot are browned. Remember you aren't cooking these through, just browning them. Gently fry the onion in 1 tbsp oil in a large shallow casserole or deep frying pan until pale gold. Add the garlic and cook for another couple of mins, then add the wine, stock, pomegranate molasses, cinnamon and bay. Add the cherries, too - they should have absorbed nearly all of the pomegranate juice.
- Put the meatballs back in the pan. Bring the sauce to just under boiling, then turn the heat down low, season well, cover the pan and cook for 15 mins. Take the lid off and cook for another 15 mins. You should have a nice sauce around the meatballs, but if it seems too thin, remove the meatballs and reduce the sauce by boiling it, then put the meatballs back in.
- Taste for seasoning - you should consider the sweetness as well as the saltiness - and adjust it if you need to (you could add a teaspoon of honey, or a little more pomegranate molasses). Scatter with the herbs, pistachios and pomegranate seeds to finish.
Nutrition Facts : Calories 569 calories, Fat 35 grams fat, SaturatedFat 14 grams saturated fat, Carbohydrate 15 grams carbohydrates, Sugar 12 grams sugar, Fiber 5 grams fiber, Protein 44 grams protein, Sodium 2.2 milligram of sodium
LAMB MEATBALLS WITH POMEGRANATE SAUCE
Mediterranean-style meatballs served with a pomegranate juice reduction served with garlic and chive flavored yogurt and pita wedges. The meatballs are browned on the stove-top then finished in a slow oven.
Provided by threeovens
Categories < 60 Mins
Time 1h
Yield 32 meatballs, 8 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 300°F In a large bowl combine egg, bread crumbs, chopped mint, 2 cloves minced garlic, salt and pepper. Add lamb and mix well. Shape into about 32 meatballs and set aside.
- To prepare the sauce bring the pomegranate juice to a boil in a medium saucepan. reduce heat and simmer, uncovered, about 25 minutes until reduce to about 1/2 cup. Add the sugar and stir to dissolve.
- Meanwhile, heat the olive oil in a large skillet over medium high heat. Brown the meatballs, in batches, being sure to turn meatballs a few times for even browning. Once browned transfer meatballs to a 15x10x1 inch baking dish. Bake 15 to 20 minutes or until and instant read thermometer reads 160°F when inserted in a meatball.
- While meatballs are finishing prepare the yogurt sauce. In a medium bowl combine yogurt, 1 tablespoon snipped chives, and one minced garlic clove.
- To serve, drizzle meatballs with pomegranate sauce, sprinkle with remaining snipped chives and mint if desired. Serve with the yogurt sauce and toasted pita wedges.
LAMB KEBABS WITH POMEGRANATE GLAZE
Steps:
- For the lamb: Bring the lamb to room temperature. If you're going to cook your kebabs on the grill, soak bamboo skewers in water for at least 30 minutes, so they don't burn. Grab your food processor. You can chop all this by hand too; just make sure to chop it all up very finely. Throw the ginger, garlic, shallots, lemon zest, mint, cilantro and salt into the processor. Grind until very finely chopped. Throw the lamb into a big bowl. Add the shallot mixture, 2 tablespoons pomegranate molasses, baking soda, garam masala if using and pepper to the meat. Using your hands, knead 2 to 5 minutes until the meat lightens in color, taking on the appearance of knitted fabric. It will also be very sticky. Perfect! Divide the meat in half, then in half again and then half again, until you have 8 mounds. Have a platter ready for your completed kebabs. Drizzle a little oil on the platter so the kebabs don't stick. Have your bamboo skewers standing by. Take one ball of meat and roll it into a short stump. Thread the skewer through it, and then begin shaping the kebab with quick strokes, pulling the meat down. It should be a little over 1/4-inch thick. Roll the kebab between your hands to seal the meat. Repeat. Preheat a griddle over medium heat, drizzling oil over it, so that when it starts to smoke, you'll know it's ready. Meanwhile, mix the juice of half the lemon with the remaining 2 tablespoons pomegranate molasses in a small bowl. When it's hot, place the skewers on the grill. Cook about 2 minutes, then turn a quarter of the way. Brush with the lemon-molasses glaze and cook another 2 minutes. Continue in this way until you've cooked the meat 8 to 10 minutes.
- For the raita: Mix the yogurt, mint, cucumber and garlic together. Season with salt and pepper, and serve alongside the kebabs.
SPICED LAMB MEATBALL STEW
Enjoy spiced lamb meatballs with chickpeas and pomegranate seeds in a harissa sauce for an easy midweek meal. Freeze any leftovers for busy weekdays
Provided by Esther Clark
Categories Dinner, Main course, Supper
Time 40m
Number Of Ingredients 14
Steps:
- Heat the oil in a large, shallow casserole dish or deep frying pan. Add the meatballs and fry for 3-4 mins, turning regularly, until golden. Remove and set aside.
- Tip the onion into the pan and fry for 7 mins until softened. Stir through the garlic cumin, coriander and cinnamon, and cook for 1 min. Add the harissa, tomatoes and lamb stock, and bring to a simmer. Stir though the chickpeas and meatballs, season and simmer for 10-15 mins until slightly reduced and the meatballs are cooked through.
- Stir through half the herbs, then scatter the rest on top along with the pomegranate seeds.
Nutrition Facts : Calories 454 calories, Fat 21 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 35 grams carbohydrates, Sugar 9 grams sugar, Fiber 11 grams fiber, Protein 26 grams protein, Sodium 1.02 milligram of sodium
LAMB MEATBALLS WITH POMEGRANATE SAUCE
Steps:
- Preheat oven to 300 degrees F. In a large bowl, combine egg, bread crumbs, mint, garlic, salt and pepper. Add ground lamb; mix well. Shape into about 32 meatballs; set aside.
- For sauce, in a medium saucepan bring pomegranate juice to a boil, reduce heat. Simmer, uncovered for about 25 minutes or until reduced to about 1/2 cup. Add sugar; stir to dissolve.
- Meanwhile, in a large skillet brown half the meatballs at a time in hot olive oil, turning to brown evenly. Transfer to 15x10x1-inch baking pan. Bake 15 to 20 minutes.
- In a medium bowl, combine yogurt, chives and some garlic. To serve, drizzle meatballs with pomegranate sauce; sprinkle with some chives. Serve with yogurt and pita wedges.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
More about "lamb meatballs with pomegranate sauce recipes"
LAMB MEATBALLS WITH POMEGRANATE SAUCE - BETTER HOMES …
From bhg.com
5/5 (2)Calories 695 per servingTotal Time 50 mins
- Preheat oven to 300 degrees F. In large bowl combine egg, bread crumbs, mint, 2 or 3 cloves garlic, salt, and pepper. Add ground lamb; mix well. Shape into 32 meatballs; set aside.
- For sauce, in medium saucepan bring pomegranate juice to boiling; reduce heat. Simmer, uncovered, 25 minutes or until reduced to about 1/2 cup. Add sugar; stir to dissolve.
- Meanwhile, in large skillet brown half the meatballs at a time in hot olive oil, turning to brown evenly. Transfer to a 15x10x1-inch baking pan. Bake 15 to 20 minutes or until an instant-read thermometer registers 160 degrees F. In medium bowl combine yogurt, 1 tablespoon of the chives, and 1 clove garlic. To serve, drizzle meatballs with pomegranate sauce; sprinkle with remaining chives and mint. Serve with seasoned yogurt and pita wedges. Makes 6 to 8 servings.
MEDITERRANEAN LAMB MEATBALLS WITH POMEGRANATE GLAZE
From jamiegeller.com
Servings 30Total Time 35 minsCategory Main
- In a medium sized mixing bowl, combine lamb, garlic, thyme, salt, pepper, and lemon zest. Mix thoroughly with hands until meat is evenly seasoned.
- Roll lamb into 1 oz balls and place onto a sheet pan lined with parchment paper. Bake for 25 minutes, until cooked through and lightly browned. Set aside. Pomegranate Glaze 1. In a large, uncovered saucepan, heat pomegranate juice, sugar, and lemon juice on medium high until the sugar has dissolved and the juice boils. 2. Reduce heat just enough to maintain a simmer. Simmer for about an hour, or until the juice has a syrupy consistency, and has reduced. 3. Pour into a container. Let cool. Store in the refrigerator. Serve with Almond Couscous When you are ready to serve, place the meatballs on the top of the couscous and pour some of the glaze on top of the meat balls. You can garnish with lemon zest and pomegranate seeds.
POMEGRANATE COCKTAIL MEATBALLS - JO COOKS
From jocooks.com
LAMB MEATBALLS WITH TOMATO POMEGRANATE SAUCE
From familyspice.com
MOROCCAN LAMB MEATBALLS | RECIPETIN EATS
From recipetineats.com
SPICY LAMB MEATBALLS WITH POMEGRANATE GLAZE, YOGURT …
From thefeedfeed.com
10 BEST GROUND LAMB MEATBALLS RECIPES | YUMMLY
From yummly.com
LAMB MEATBALLS WITH TZATZIKI SAUCE RECIPE - THE …
From thespruceeats.com
LAMB MEATBALLS WITH BAKED FETA AND POMEGRANATE …
From dadsthatcook.com
BEST LAMB MEATBALLS RECIPE - HOW TO MAKE LAMB …
From delish.com
MOROCCAN MEATBALLS WITH POMEGRANATE GLAZE - FEASTING …
From feastingathome.com
SWEET AND SOUR MEATBALLS IN POMEGRANATE SAUCE
From vikalinka.com
LAMB MEATBALLS WITH GARLIC AND CUMIN - HEALTHY …
From healthyrecipesblogs.com
LAMB MEATBALLS WITH POMEGRANATE MOLASSES BARBEQUE SAUCE
From cosetteskitchen.com
Cuisine DinnerTotal Time 55 minsCategory Lebanese
THE BEST LAMB MEATBALLS - THECOOKFUL
From thecookful.com
MEATBALLS IN POMEGRANATE SAUCE | CLEAN FOOD CRUSH
From cleanfoodcrush.com
LAMB MEATBALLS WITH POMEGRANATE SAUCE RECIPE - WEBETUTORIAL
From webetutorial.com
LAMB MEATBALLS WITH INDIAN CURRY SAUCE | FEASTING AT HOME
From feastingathome.com
POMEGRANATE-GLAZED MEATBALLS - THE WASHINGTON POST
From washingtonpost.com
LAMB MEATBALLS WITH POMEGRANATE SAUCE - COOKEATSHARE
From cookeatshare.com
ONE-PAN LAMB MEATBALLS AND SAFFRON RICE WITH HERBY-YOGURT SAUCE
From thedefineddish.com
LEBANESE LAMB MEATBALLS WITH TANGY POMEGRANATE SAUCE
From recipes.oregonlive.com
LAMB MEATBALLS WITH POMEGRANATE GLAZE - THE ARMENIAN KITCHEN
From thearmeniankitchen.com
LAMB MEATBALLS WITH YOGURT AND POMEGRANATE SEED SAUCE - LUNCH …
From fooddiez.com
LAMB MEATBALL PITAS - SIMPLY RECIPES
From simplyrecipes.com
LAMB MEATBALLS WITH POMEGRANATE GLAZE - MEATWAVE
From meatwave.com
MEATBALL RECIPES - SERIOUS EATS
From seriouseats.com
LAMB MEATBALLS WITH POMEGRANATE BBQ - AMERICAN LAMB
From americanlamb.com
LAMB MEATBALLS WITH POMEGRANATE BBQ - SUPERIOR FARMS
From superiorfarms.com
MOROCCAN AMERICAN LAMB MEATBALLS WITH POMEGRANATE GLAZE
From americanlamb.com
LAMB MEATBALLS IN TOMATO SAUCE - EASY PEASY FOODIE
From easypeasyfoodie.com
BEEF MEATBALLS WITH POMEGRANATE SAUCE - LITTLE CHEF BIG APPETITE
From littlechefbigappetite.com
GRILLED SPICED LAMB MEATBALLS WITH POMEGRANATE GLAZE RECIPE
From foodnewsnews.com
POMEGRANATE-GLAZED LAMB MEATBALLS RECIPE | I CAN COOK THAT
From icancookthat.org
RECIPE: LAMB MEATBALLS WITH LEMON SAUCE - KITCHN
From thekitchn.com
MIDDLE EASTERN-INSPIRED LAMB MEATBALLS | EASY TRAYBAKE RECIPE
From thehappyfoodie.co.uk
LAMB MEATBALLS WITH POMEGRANATE AND MINT ON HERBED …
From thehealthyhunterblog.com
ROAST LAMB WITH POMEGRANATE SAUCE RECIPE | MYRECIPES
From myrecipes.com
#60-minutes-or-less #time-to-make #preparation
You'll also love
Related Search