Meatballs with Pomegranate glaze
Ingredients: Red Meat
Servings: Main
Cooking: 15 Minutes
Preparation: 45 Minutes
Meatballs with Pomegranate glaze
Ingredients :
- MEATBALLS:
- 1 shallot, very finely chopped – reserve ⅓ for sauce.
- 1 lb. ground lamb, beef, or chicken (I prefer lamb)
- 4-5 large garlic cloves, minced or crushed through a press
- 2 eggs
- 1 cup chopped herbs – flat leaf parsley, mint or cilantro or a blend
- 1 teaspoon ground cumin
- 1 teaspoon coriander
- 1 teaspoon ground cinnamon
- 1 teaspoon kosher salt, more to taste
- 1/2 teaspoon freshly ground pepper, more to taste
- ¼ cup to ½ cup toasted bread crumbs (feel free to use gluten-free bread crumbs)
Preparations :
Place meatball ingredients in a medium bowl and using hands, combine well, adding enough breadcrumbs to make them easy to roll into balls. Cook a “tester.” Taste, adjust salt.
Using wet hands, roll into ping-pong sized balls (about 1 ¾- 2 inches in diameter) and set aside. You should have about 12-16.
cook the meat balls. Heat 1 tablespoon olive oil over medium heat in a large skillet. Working in batches (don’t over crowd) brown the meatballs, giving the skillet a little shake now and then to roll them around a bit and cook the edges. Once browned, turn heat down to lowest setting, cover and cook through for just a couple minutes.
Place in an oven proof dish, pour glaze over top and keep warm until ready to serve, or refrigerate and reheat.
Garnish with fresh pomegranate seeds and herbs.
Mahram products used :
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