Pomegranate-Glazed Lamb Meatballs
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 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
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
- 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.
- 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.
Private Notes
Comments
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.
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.
5 mins was enough for mine. Make the meatballs small and put them pretty close to the broiler.
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!
Followed the recipe to a T, found these dry and flavorless.
Very happy with how these turned out! We will be making them again. This recipe made 23 meatballs, which took about 10 minutes to cook. They were tender, cooked through and not dry at all. We added some dried mint and used a whole orange worth of zest, as well as using shallot-infused olive oil in place of the normal stuff. We used wild garlic in place of the regular garlic to make this low-fodmap. Just mind how much molasses you put on your meatballs! We had them for dinner (four portions), with pitta breads, tzatziki and a salad.