Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
From:
Food Network Magazine
Recipe courtesy of
Amy Stevenson
for
Food Network Kitchen
Watch how to make this recipe.
From:
Food Network Magazine
Pomegranate-Glazed Lamb Meatballs
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- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 323
- Total Fat
- 23 g
- Saturated Fat
- 8 g
- Carbohydrates
- 18 g
- Dietary Fiber
- 1 g
- Sugar
- 12 g
- Protein
- 13 g
- Cholesterol
- 72 mg
- Sodium
- 323 mg
These lamb meatballs are tender and savory, with a nutty richness from pine nuts and the warm, complex flavors of Ras el hanout spice blend. A sweet-tart pomegranate sauce balances the spices beautifully, and whisking in butter at the end makes it extra silky and glossy. Serve them as an elegant appetizer or part of a buffet spread—they’re as impressive as they are easy to make.
- Level: Easy
- Total: 30 min
- Active: 30 min
- Yield: 6 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 323
- Total Fat
- 23 g
- Saturated Fat
- 8 g
- Carbohydrates
- 18 g
- Dietary Fiber
- 1 g
- Sugar
- 12 g
- Protein
- 13 g
- Cholesterol
- 72 mg
- Sodium
- 323 mg
Ingredients
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Directions
- Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper. Toast the pine nuts in a dry skillet over medium-low heat, tossing, until golden, 4 to 6 minutes. Remove and let cool, then finely chop 6 tablespoons pine nuts (reserve the remaining whole nuts for garnish).
- Combine the lamb, egg, breadcrumbs, shallot, chopped pine nuts, parsley, garlic, 1 teaspoon salt, a few grinds of pepper and 1 teaspoon ras el hanout in a large bowl. Mix well with your hands. Form into tablespoon-size meatballs and arrange on the baking sheet. Bake until browned on top and cooked through, about 10 minutes.
- Meanwhile, combine the pomegranate juice, marmalade, tomato paste, vinegar, the remaining 1/2 teaspoon ras el hanout and 1 1/2 teaspoons salt in a large skillet over medium heat. Bring to a boil, reduce to a simmer and cook until slightly thickened, 2 to 3 minutes. Whisk in the butter a few pieces at a time to make a smooth, glossy sauce. Adjust the heat so the sauce is simmering and add the meatballs, tossing to coat. Transfer to a platter and garnish with the parsley, pomegranate seeds and remaining 2 tablespoons whole pine nuts.
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