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Lamb Meatballs with Pomegranate Sauce

Kraft Memeber Recipe
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Makes: 32 meatballs Total Time: 35 min
Category: Appetizers Sub Category: Other Hot Appetizers

what you need
  • 1 egg, lightly beaten
  • 1 cup dry bread crumbs
  • 1/4 cup chopped fresh mint
  • 2 cloves minced garlic
  • 1/2 tsp. salt
  • 1/4 tsp. ground black pepper
  • 2 lb. ground lamb
  • 1 bottle (16 oz.) pomegranate juice
  • 1 tsp. sugar
  • 3 Tbsp. olive oil
  • 1.5 cups plain Greek yogurt
  • 2 Tbsp. chives
  • Garlic
  • Pita bread wedges
make it
Preheat oven to 300 degrees F. In a large bowl, combine egg, bread crumbs, mint, garlic, salt and pepper. Add ground lamb; mix well. Shape into about 32 meatballs; set aside.

For sauce, in a medium saucepan bring pomegranate juice to a boil, reduce heat. Simmer, uncovered for about 25 minutes or until reduced to about 1/2 cup. Add sugar; stir to dissolve.

Meanwhile, in a large skillet brown half the meatballs at a time in hot olive oil, turning to brown evenly. Transfer to 15x10x1-inch baking pan. Bake 15 to 20 minutes.

In a medium bowl, combine yogurt, chives and some garlic. To serve, drizzle meatballs with pomegranate sauce; sprinkle with some chives. Serve with yogurt and pita wedges.
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