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Categories:
meatballs yellow onion egg crackers garlic rosemary lemon juice fennel kosher salt fresh ground black pepper olive oil pomegranate arils Pomegranate Sauce pomegranate juice brown sugar cinnamon
Viewed: 17 - Published at: 4 years agoIngredients
- Lamb Meatballs
- 1 pound Ground Lamb
- 1/2 Medium Size Yellow Onion (grated)
- 1 Egg
- 1/2 cup Crackers* (ground)
- 2 Garlic Cloves (minced)
- 1 tablespoon Fresh Rosemary (finely chopped)
- 1/2 teaspoon Lemon Juice
- 1/2 teaspoon Fennel Seed (crushed)
- 1/2 teaspoon Kosher Salt
- 1/4 teaspoon Fresh Ground Black Pepper
- Olive Oil
- Pomegranate Arils
- Pomegranate Sauce
- 1 1/2 cups Unsweetened Pomegranate Juice
- 2 tablespoons Brown Sugar
- 1 teaspoon Cinnamon
Method
- Preheat oven to 450 degrees Farenheit.
- In a saucepan add pomegranate juice, brown sugar and cinnamon. Over medium high heat, reduce the juice to 1/2 cup. This should take roughly 20 minutes. When done, set sauce aside.
- Using the olive oil, oil the bottom and sides of an 8"x8" baking pan and set aside.
- Place the ground lamb in a bowl and add the onion, egg, crackers, rosemary, lemon juice, fennel seed, salt and pepper. Using your hands, mix thoroughly. Once mixed, form the meatballs into 1 1/2" - 2" balls. Place them into the oiled baking pan.
- Roast meatballs, in oven, for 5 minutes. Remove from oven and brush on 2 coats of the pomegranate sauce. Put back into oven and roast for an additional 15 minutes (the meatballs will be cooked to a medium doneness).
- Remove from oven and serve meatballs over orzo pasta. Drizzle with pomegranate sauce and sprinkle with pomegranate arils.
- *I used whole wheat cocktail crackers. Any cracker that is not buttery or a woven wheat cracker should work well in this recipe.
