Lamb Meatballs with Pomegranate Sauce
egg or 2 egg whites, lightly beaten
cup fine dry bread crumbs
cup chopped fresh mint
3 cloves garlic, minced
teaspoon ground black pepper
pounds ground lamb
16 ounce bottle pomegranate juice
tablespoons olive oil
cups plain Greek yogurt
tablespoons snipped fresh chives
Fresh mint leaves (optional)
Toasted pita bread wedges (optional)
- 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