Best 2 Lamb Meatballs With Pomegranate Glaze Recipes

Tantalize your taste buds with a culinary journey to the Mediterranean, where succulent lamb meatballs bask in a vibrant pomegranate glaze. These tender and juicy meatballs, crafted with a blend of ground lamb, aromatic herbs, and spices, are the stars of the show. The pomegranate glaze, a harmonious fusion of sweet and tangy flavors, elevates the meatballs to a new level of deliciousness. Accompanying these delectable meatballs are an array of enticing recipes that will transport you to the heart of Mediterranean cuisine. Discover the secrets of preparing fluffy pita bread, a perfect complement to the meatballs. Immerse yourself in the vibrant flavors of a refreshing cucumber-tomato salad, a symphony of crispness and freshness. And for a sweet ending, indulge in the delightful orange cake, a burst of citrusy goodness that will leave you craving more. Embark on this culinary adventure and let the enticing aromas and flavors of the Mediterranean captivate your senses.

Let's cook with our recipes!

LAMB MEATBALLS AND SAUCE

Lamb Meatballs and Sauce image

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

Ingredients

½ cup dry bread crumbs
½ cup milk
1 ¼ pounds ground lamb
1 egg, beaten
3 cloves fresh garlic, minced
2 tablespoons olive oil
1 tablespoon tomato paste
1 tablespoon chopped fresh rosemary
1 tablespoon ground cumin
1 ½ teaspoons salt
1 teaspoon dried oregano
½ teaspoon freshly ground black pepper
¼ teaspoon ground cinnamon
1 pinch cayenne pepper
3 cups tomato sauce
1 cup chicken stock
2 tablespoons chopped fresh mint
1 pinch red pepper flakes, or to taste

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

PULLED LAMB SHOULDER WITH STICKY POMEGRANATE GLAZE

Pulled lamb shoulder with sticky pomegranate glaze image

Cooking the meat really slowly in fruit juice makes it meltingly tender, and the juices double up as a sweet glaze

Provided by Cassie Best

Categories Dinner, Main course

Time 5h20m

Number Of Ingredients 12

Ingredients

4 garlic cloves , chopped
2 tsp ground cinnamon
2 tsp ground cumin
1 tbsp dried oregano
1 lemon , quartered, pips removed
1 ½kg bone-in lamb shoulder joint
2 red onions , cut into wedges
1l carton pomegranate juice
2 tbsp clear honey
250g natural yogurt
100g tub pomegranate seeds, or seeds from 1 fresh pomegranate
small handful mint leaves, chopped

Steps:

Put the garlic, cinnamon, cumin, oregano and lemon in a blender with 1 tsp salt and 2 tsp black pepper. Blend until smooth. Put the lamb in a large roasting tin and tip the marinade over the top. Massage all over the lamb and leave for 24 hrs in the fridge, or up to 2 days.
Remove lamb from the fridge 1 hr before cooking. Heat oven to 160C/140C fan/ gas 3. Scatter the onions around the lamb, tucking some underneath, then pour over the pomegranate juice. Cover the lamb with foil and cook for 4 hrs.
Remove the foil, carefully pour the meaty pomegranate juices from the tin into a large saucepan and add the honey. Increase oven to 220C/200C fan/gas 7, re-cover the lamb and continue cooking for 30 mins. Meanwhile, bubble the cooking liquid over a high heat until reduced, thick and syrupy - this may take up to 30 mins.
Pour the sticky pomegranate glaze over the lamb and onions and return to the oven for another 30 mins, uncovered, until the glaze is bubbling and just starting to char, and the lamb is really tender. Mix the yogurt, most of the pomegranate seeds and mint leaves in a small bowl. Shred the lamb at the table and serve with the sticky onions and the minty pomegranate yogurt. Scatter over the remaining pomegranate seeds.

Nutrition Facts : Calories 668 calories, Fat 39 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 33 grams carbohydrates, Sugar 32 grams sugar, Fiber 1 grams fiber, Protein 46 grams protein, Sodium 1.3 milligram of sodium

Tips:

Choose the right lamb: For the best flavor, use a combination of ground lamb shoulder and leg.
Don't overmix the meatball mixture: Overmixing can make the meatballs tough.
Use wet hands to shape the meatballs: This will help prevent the meat from sticking to your hands.
Brown the meatballs before baking: This will help to lock in the flavor and prevent the meatballs from drying out.
Make the pomegranate glaze ahead of time: This will allow the flavors to meld.
Serve the meatballs hot: The pomegranate glaze is best when served warm.

Conclusion:

This recipe for Lamb Meatballs with Pomegranate Glaze is a delicious and easy-to-make dish that is perfect for any occasion. The meatballs are moist and flavorful, and the pomegranate glaze is a perfect complement. Serve these meatballs with your favorite sides, such as rice, potatoes, or vegetables, and you have a meal that everyone will love.