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
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 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 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 MEATBALLS IN SOUR CREAM SAUCE
We really enjoyed this dish. I would suggest doubling the sauce because there is very little at the end. From Sunset Favorite Recipes.
Provided by lazyme
Categories Lamb/Sheep
Time 50m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a bowl combine the lamb, beef, bread crumbs, salt, pepper, Worcestershire, and eggs.
- Mix well and shape into balls about 1 1/2-2-inches in diameter.
- Place balls in a single layer in a shallow baking pan.
- Bake in a 500ºF oven for 8 to 10 minutes.
- Meanwhile, heat the butter in a frying pan; add peppers, onion, and water; saute, stirring often, for about 15 minutes, or until vegetables are tender.
- Add sour cream and stir until heated through- do not boil.
- Add the hot, cooked meatballs, including any juices, and stir just until well coated with the sauce.
- Remove from heat.
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
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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.
LAMB MEATBALLS WITH POMEGRANATE SAUCE - BETTER …
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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.
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Reviews 4Total Time 2 hrs 5 minsCategory Main CourseCalories 136 per serving
- In a large bowl, using your hands combine lamb, green onions, 1/2 tsp cinnamon, 1 tsp cumin, salt, pepper cornstarch, egg, parsley and mint until fully incorporated.
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