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- 1 egg or 2 egg whites, lightly beaten
- 1 cup fine dry bread crumbs
- 1/4 cup chopped fresh mint
- 2 3 clovesgarlic, minced
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 pounds ground lamb
- 1 16 ounce bottlepomegranate juice
- 1 teaspoon sugar
- 3 tablespoons olive oil
- 1 1/2 cups plain Greek yogurt
- 2 tablespoons snipped fresh chives
- 1 garlic, minced
- Fresh mint leaves (optional)
- Toasted pita bread wedges (optional)
1. Preheat oven to 300 degrees F. 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 degrees F. 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.
- Servings Per Recipe 6,
- cal. (kcal) 695,
- Fat, total (g) 50,
- chol. (mg) 156,
- sat. fat (g) 21,
- carb. (g) 27,
- Monosaturated fat (g) 20,
- Polyunsaturated fat (g) 4,
- fiber (g) 1,
- sugar (g) 13,
- pro. (g) 32,
- vit. A (IU) 340,
- vit. C (mg) 2,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 10,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 56,
- Cobalamin (Vit. B12) (µg) 4,
- sodium (mg) 449,
- Potassium (mg) 410,
- Percent Daily Values are based on a 2,000 calorie diet
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