Lamb Meatballs with Pomegranate Sauce

Pomegranate juice adds richness to this main dish recipe especially when combined with the mild flavor of ground lamb.

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  • Makes: 6 servings
  • Prep: 35 mins
  • Bake: 15 mins to 20 mins 300°F
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Lamb Meatballs with Pomegranate Sauce
Ingredients
1
egg or 2 egg whites, lightly beaten
1
cup fine dry bread crumbs
1/4
cup chopped fresh mint
2
3 cloves garlic, minced
1/2
teaspoon salt
1/4
teaspoon ground black pepper
2
pounds ground lamb
1
16 ounce bottle pomegranate 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)
Directions
  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.
Nutrition Facts (Lamb Meatballs with Pomegranate Sauce)
    Per serving:
  • 695 kcal cal.,
  • 50 g fat
  • (21 g sat. fat,
  • 4 g polyunsaturated fat,
  • 20 g monounsatured fat),
  • 156 mg chol.,
  • 449 mg sodium,
  • 27 g carb.,
  • 1 g fiber,
  • 13 g sugar,
  • 32 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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