Pomegranate-Glazed Lamb Meatballs

By Melissa Clark

Pomegranate-Glazed Lamb Meatballs
Andrew Scrivani for The New York Times
Total Time
20 minutes
Rating
5(619)
Comments
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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.

Featured in: Allowing Cocktails to Stir the Meal

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Ingredients

Yield:About 2 dozen meatballs, or about 8 servings
  • 1pound ground lamb
  • 1small clove garlic, minced
  • ¾teaspoon kosher salt
  • ½teaspoon finely grated orange zest
  • ½teaspoon black pepper
  • Olive oil, for brushing
  • 3tablespoons pomegranate molasses
  • Chopped fresh mint, as needed
Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

193 calories; 14 grams fat; 6 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 6 grams carbohydrates; 0 grams dietary fiber; 6 grams sugars; 10 grams protein; 158 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    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.

  2. Step 2

    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.

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Ratings

5 out of 5
619 user ratings
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Comments

John

Very tasty ... but 5 minutes under the broiler left them raw on the bottom. I broiled for 5 minutes, rotated the meatballs 180, and did another 5-6 minutes.

Brent

Brushing the molasses at the end was not working for me. I quickly put all the warm meatballs in a bowl then drizzled molasses on top and gently stirred before plating them.

Dessert person

5 mins was enough for mine. Make the meatballs small and put them pretty close to the broiler.

Sue

To air fry, use 400 for 13-15 minutes for 2” meat balls.

Ann

A huge dinner party hit - I stuffed delicata squash with the mixture, including chopped fresh mint and Italian parsley, with Meyer lemon zest instead of orange zest. Included chopped red onions but omitted the garlic because of an allergic guest. Out of the oven, drizzled with pomegranate molasses and garnished with chopped toasted walnuts, then another drizzle of pomegranate molasses. This is going to be a dinner party staple!

Libby

Followed the recipe to a T, found these dry and flavorless.

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