Lamb Meatballs With Pomegranate Sauce Recipes

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POMEGRANATE-GLAZED LAMB MEATBALLS



Pomegranate-Glazed Lamb Meatballs image

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

1 pound ground lamb
1 small clove garlic, minced
3/4 teaspoon kosher salt
1/2 teaspoon finely grated orange zest
1/2 teaspoon black pepper
Olive oil, for brushing
3 tablespoons pomegranate molasses
Chopped fresh mint, as needed

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.

BRAISED LAMB IN POMEGRANATE SAUCE



Braised Lamb in Pomegranate Sauce image

Categories     Garlic     Lamb     Braise     Hanukkah     Spice     Winter     Pomegranate     Bon Appétit

Yield Serves 8

Number Of Ingredients 17

1/4 cup olive oil
1 pound lamb neck bones
1 7- to 7 1/2-pound lamb shoulder, boned (bones reserved), well trimmed, rolled, tied
All purpose flour
2 medium onions, chopped
10 large garlic cloves
2 cups chicken stock or canned broth
1 cup dry red wine
1 cup unsweetened pomegranate juice
2 tablespoons tomato paste
2 tablespoons firmly packed golden brown sugar
1 tablespoon dried oregano, crumbled
1 teaspoon ground cinnamon
3/4 teaspoon ground allspice
1 1/2 tablespoons margarine
1 1/2 tablespoons all purpose flour
Chopped fresh parsley

Steps:

  • Position rack in lowest third of oven and preheat to 325°F. Heat oil in heavy large pot or Dutch oven over high heat. Add all lamb bones and cook until brown, turning often, about 15 minutes. Transfer bones to plate. Season lamb with salt and pepper and dredge thoroughly in flour. Add to pot and cook until brown on all sides, about 10 minutes. Transfer lamb to plate with bones.
  • Add onions and garlic to pot and cook until onions are just golden, scraping up browned bits, about 5 minutes. Return lamb to pot. Arrange bones around lamb. Stir in stock and next 7 ingredients. Bring liquid to boil. Baste top of lamb. Cover; bake until lamb is tender when pierced with long sharp knife, turning once, about 2 hours 15 minutes. Cool; cover and chill overnight.
  • Preheat oven to 325°F. Remove fat from surface of lamb and cooking liquid. Transfer lamb to platter. Remove string from lamb. Cut into 1/2-inch-thick slices. Arrange in shallow baking dish.
  • Bring pan juices to boil. Remove bones and discard. Strain pan juices, pressing hard on solids to extract as much liquid as possible. Melt margarine in same pot over medium heat. Add 1 1/2 tablespoons flour and stir until mixture begins to brown, about 2 minutes. Whisk in pan juices and boil until sauce is reduced to 2 cups, about 15 minutes. Season with salt and pepper. Pour over lamb. Cover with foil and bake until lamb is heated through, about 25 minutes. Arrange lamb on platter. Spoon sauce over. Garnish with parsley.

LAMB MEATBALLS WITH POMEGRANATE SAUCE



Lamb Meatballs With Pomegranate Sauce image

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

1 egg, lightly beaten
1 cup fine breadcrumbs
1/4 cup of fresh mint, chopped
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
2 lbs ground lamb
1 (16 ounce) bottle pomegranate juice
1 teaspoon sugar
3 tablespoons olive oil
1 1/2 cups plain Greek yogurt (must strain liquid out of regular yogurt through a fine sieve or cheesecloth for about 1/2 hour to t) or 2 cups plain yogurt (must strain liquid out of regular yogurt through a fine sieve or cheesecloth for about 1/2 hour to t)
2 tablespoons fresh chives, snipped
1 garlic clove, minced
fresh mint leaves (optional)
toasted pita bread, wedges (optional)

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.

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