Pomegranate-Glazed Lamb Meatballs

By Melissa Clark

Updated December 25, 2017

  • Andrew Scrivani for The New York Times
Media 1 of 1
Total Time
20 minutes
Rating
5(634)
Comments
Read comments

Back in 2012, for her Good Appetite column, Melissa Clark took inspiration from the kinds of seasonal cocktails usually found at exclusive bars and restaurants and experimented with them at home. She created a selection of drinks, and let them inspire a group of snacks. Among them was this dish, lamb meatballs with a pomegranate glaze, which paired elegantly with the grenadine of an El Presidente cocktail. But they’re just as nice without the cocktail. Have them alone, as a light snack or part of an evening of tapas, or pair them with some couscous and goat cheese for a larger meal.

Featured in: Allowing Cocktails to Stir the Meal

  • or to save this recipe.

  • Subscriber benefit: Give recipes to anyone

    As a subscriber, you have 10 gift recipes to give each month. Anyone can view them - even nonsubscribers. Learn more.

    Subscribe

  • Share this recipe

  • Print this recipe

    or to print this recipe.

Advertisement

Ingredients

Yield:About 2 dozen meatballs, or about 8 servings

  • 1 pound ground lamb

  • 1 small clove garlic, minced

  • ¾ teaspoon kosher salt

  • ½ teaspoon finely grated orange zest

  • ½ teaspoon black pepper

  • Olive oil, for brushing

  • 3 tablespoons pomegranate molasses

  • Chopped fresh mint, as needed

Ingredient Substitution Guide
Nutritional analysis per serving (8 servings)

6 grams carbs; 41 milligrams cholesterol; 193 calories; 6 grams monounsaturated fat; 1 gram polyunsaturated fat; 6 grams saturated fat; 14 grams fat; 158 milligrams sodium; 10 grams protein; 6 grams sugar

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

Powered by

Preparation

  1. Step 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. Step 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.

Private Notes

Leave a Private Comment on this recipe and see it here.

Ratings

5 out of 5
634 user ratings
Your rating

or to rate this recipe.

Have you cooked this?

or to mark this recipe as cooked.

Comments

John

Very tasty ... but 5 minutes under the broiler left them raw on the bottom. I broiled for 5 minutes, rotated the meatballs 180, and did another 5-6 minutes.

Brent

Brushing the molasses at the end was not working for me. I quickly put all the warm meatballs in a bowl then drizzled molasses on top and gently stirred before plating them.

Dessert person

5 mins was enough for mine. Make the meatballs small and put them pretty close to the broiler.

Henry

I plated the meatballs over fig jam instead of pomegranate molasses. Highly recommend the pairing. I also formed a little thicker meatballs and broiled for 9 minutes. Fantastic recipe!

JoJo

Made as recipe calls and drizzled pomegranate on top but feeling lazy and wanting a quick dinner, I put 2 of them in individual romaine leaves for a delish crunchy lettuce wrap. Used my own dehydrated mint from last summer as well. So easy!

Sue

To air fry, use 400 for 13-15 minutes for 2” meat balls.

Private comments are only visible to you.

Recipe Tags

or to save this recipe.