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Lamb Meatballs with Pomegranate Sauce
Lamb Meatballs with Pomegranate Sauce

Lamb Meatballs with Pomegranate Sauce

35 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
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
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Let's Make It
1
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.
2
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.
3
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.
4
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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