Lamb Meatballs with Pomegranate Sauce
- 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.
- 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.
- 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