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