28 December 2015

Pomegranate-glazed lamb meatballs

Pomegranate-glazed lamb meatballs
Pomegranate-glazed lamb meatballs [Photo/The New York Times]

TOTAL TIME 20 minutes


1 pound ground lamb

1 small clove garlic, minced

3/4 teaspoon kosher salt

1/2 teaspoon finely grated orange zest

1/2 teaspoon black pepper Olive oil, for brushing

3 tablespoons pomegranate molasses

Chopped fresh mint, as needed.


1. In a large bowl, knead together the lamb, garlic, salt, orange zest and pepper until combined. Form into 1-inch meatballs. Transfer to a foil-lined baking sheet and brush with oil.

2. Heat the broiler. Run meatballs under the broiler until golden and just cooked through, about 5 minutes. Brush immediately with pomegranate molasses. Spear with toothpicks, sprinkle with mint and serve.

YIELD About 2 dozen meatballs, or about 8 servings.

The New York Times