Ingredients

• 1  egg or 2 egg whites, lightly beaten
• 1  cup fine dry bread crumbs
• 1/4  cup chopped fresh mint
• 2  or 3 cloves garlic, minced
• 1/2  tsp. salt
• 1/4  tsp. ground black pepper
• 2  lb. ground lamb
• 1  16-oz. bottle pomegranate juice
• 1  tsp. sugar
• 3  Tbsp. olive oil
• 1-1/2  cups plain Greek yogurt
• 2  Tbsp. snipped fresh chives
• 1  clove garlic, minced
•   Fresh mint leaves (optional)
•   Toasted pita bread wedges (optional)

Directions

1. Preheat oven to 300 degreesF. 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.

2. 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.

3. 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 degreesF. 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.