Lamb Meatballs with Pomegranate Sauce Recipe
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Pomegranate juice adds richness to this main dish recipe especially when combined with the mild flavor of ground lamb.
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)
- 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.
- 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 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.
- Calories 695, Total Fat 50 g, Saturated Fat 21 g, Monounsaturated Fat 20 g, Polyunsaturated Fat 4 g, Cholesterol 156 mg, Sodium 449 mg, Carbohydrate 27 g, Total Sugar 13 g, Fiber 1 g, Protein 32 g. Daily Values: Vitamin C 3%.
- Percent Daily Values are based on a 2,000 calorie diet
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