Lamb Meatballs With Pomegranate Sauce Recipe

Cooking Directions

• STEP 1.In a large bowl, combine ground lamb, breadcrumbs, egg, garlic, cumin, coriander, cinnamon, salt, and pepper. Mix well.
• STEP 2.Shape the mixture into meatballs, about 1 inch in diameter.
• STEP 3.Heat oil in a large skillet over medium heat. Add the meatballs and cook until browned on all sides.
• STEP 4.Remove the meatballs from the skillet and set aside.
• STEP 5.In the same skillet, add pomegranate juice, honey, lemon juice, and cornstarch. Stir well and bring to a simmer.
• STEP 6.Return the meatballs to the skillet and simmer for another 10-15 minutes, until the sauce thickens and the meatballs are cooked through.
• STEP 7.Serve the Lamb Meatballs with Pomegranate Sauce hot, garnished with fresh parsley or pomegranate seeds.

Cooking Tips

• You can substitute ground beef or turkey for the lamb if desired.
• For a spicier version, you can add a pinch of cayenne pepper or red pepper flakes to the meatball mixture.
• If you don't have pomegranate juice, you can use cranberry juice as a substitute.

Storage and Serving

• Leftover meatballs and sauce can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the meatballs and sauce in a skillet or microwave until heated through.
• Serve the Lamb Meatballs with Pomegranate Sauce as an appetizer with toothpicks or as a main course with couscous or rice.