Lamb Meatballs with Pomegranate Sauce
Savor the rich, aromatic flavors of these tender lamb meatballs with pomegranate sauce—a Middle Eastern-inspired masterpiece that’s perfect for dinner parties or weeknight indulgence. Made with ground lamb and a blend of warm spices like cumin, coriander, and cinnamon, these meatballs boast incredible depth of flavor. They’re simmered in a tangy-sweet pomegranate sauce enhanced with honey and a touch of lemon, creating a glossy glaze that’s as visually stunning as it is delicious. Garnished with jewel-like pomegranate seeds and fresh mint, this dish balances savory and sweet beautifully, making it a standout addition to any table. Ready in under an hour, this recipe combines simple techniques with bold ingredients for a restaurant-worthy experience at home.
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Recipe Information
Ingredients
- 500 g Ground lamb
- 60 g Breadcrumbs
- 2 tbsp Fresh parsley, chopped
- 2 cloves Garlic, minced
- 1 tsp Ground cumin
- 1 tsp Ground coriander
- 0.5 tsp Ground cinnamon
- 1 tsp Salt
- 0.5 tsp Black pepper
- 1 large Egg, beaten
- 2 tbsp Olive oil
- 250 ml Pomegranate juice
- 2 tbsp Honey
- 1 tbsp Lemon juice
- 1 tsp Cornstarch
- 1 tbsp Water
- 2 tbsp Pomegranate seeds
- 1 tbsp Fresh mint, chopped
Instructions
In a large mixing bowl, combine ground lamb, breadcrumbs, parsley, garlic, cumin, coriander, cinnamon, salt, pepper, and the beaten egg. Mix until everything is well incorporated.
Using your hands, shape the mixture into small meatballs, about 2 tablespoons each. You should end up with approximately 20-24 meatballs.
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the meatballs, spacing them out, and cook until browned on all sides and cooked through, about 10-12 minutes. Transfer the cooked meatballs to a plate and set aside.
In the same skillet, pour in the pomegranate juice, honey, and lemon juice. Stir and bring the mixture to a simmer over medium heat.
In a small bowl, mix the cornstarch with 1 tablespoon of water to form a slurry. Gradually whisk this slurry into the simmering sauce. Cook until the sauce thickens slightly, about 2-3 minutes.
Return the meatballs to the skillet, turning to coat them in the sauce. Let them simmer in the sauce for 3-5 minutes to absorb the flavors.
Transfer the meatballs to a serving dish and drizzle with the remaining pomegranate sauce. Garnish with pomegranate seeds and chopped fresh mint before serving.
Nutrition Facts
Calories |
2305 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.0 g | 173% | |
| Saturated Fat | 46.9 g | 234% | |
| Polyunsaturated Fat | 9.6 g | ||
| Cholesterol | 665 mg | 222% | |
| Sodium | 5386 mg | 234% | |
| Total Carbohydrate | 134.4 g | 49% | |
| Dietary Fiber | 5.7 g | 20% | |
| Total Sugars | 79.9 g | ||
| Protein | 139.8 g | 280% | |
| Vitamin D | 1.5 mcg | 8% | |
| Calcium | 276 mg | 21% | |
| Iron | 16.7 mg | 93% | |
| Potassium | 2232 mg | 47% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
