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.
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Bobby R Clark
b_c22@aol.comI would definitely recommend this recipe to others. It's a great way to impress your guests.
Njabulo Celimpilo Manqele
nm28@hotmail.comThese meatballs were a great way to use up some leftover lamb. They were easy to make and very tasty.
Matthew McLaughlin
mm@gmail.comI'm not a big fan of lamb, but I really enjoyed these meatballs. The pomegranate sauce was the perfect touch.
Blthings
blthings@hotmail.frThese meatballs were a bit time-consuming to make, but they were worth it. They were so flavorful and juicy.
Texas Huck
htexas@hotmail.co.ukOverall, I thought this recipe was just okay. I probably wouldn't make it again.
Hassan Sarker
hassansarker36@hotmail.co.ukI wasn't a fan of the pomegranate sauce. It was too sweet for my taste.
Mohammad Mamun
mm@gmail.comThe meatballs were a little dry for my taste. I think I would add more liquid to the sauce next time.
harim Soultan
s_harim@hotmail.comI love that this recipe uses ground lamb. It's a great way to use up leftover lamb.
Aneel Kumar
a@yahoo.comThese meatballs were so easy to make. I was able to have them on the table in under an hour.
Art Castanuela
a_castanuela@aol.comThe pomegranate sauce was the perfect complement to the lamb meatballs. It was sweet and tangy, with a hint of spice.
Hlelile Dlamini
hlelile_d@aol.comI made these meatballs for a dinner party and they were a huge hit! Everyone loved them.
mas mas
m.mas@gmail.comThese lamb meatballs were absolutely delightful! The combination of flavors from the lamb, pomegranate sauce, and spices was divine.