24 Aug POMEGRANATE GLAZED MEATBALLS
1 large shallot, very finely chopped – reserve
1/3 for the sauce.
1 lb. ground lamb, beef, or chicken
4–5 large garlic cloves, minced or crushed through a garlic press
1 cup chopped herbs – flat leaf parsley, mint or cilantro or a blend
1 teaspoon ground cumin
1 teaspoon coriander
1 teaspoon ground cinnamon
1 teaspoon kosher salt, more to taste
1/2 teaspoon freshly ground pepper, more to taste
1/4 cup bread crumbs
1/3 of a shallot – finely chopped
1 1/2 cup pomegranate juice
1 tablespoon maple syrup or honey.
1 teaspoon balsamic vinegar pinch salt and pepper
1/8 teaspoon ground allspice
Garnish: pomegranate seeds, fresh herbs (cilantro, parsley or mint), or optional toasted pine nuts
These are next level meatballs – perfect for your Rosh Hashanah and Sukkot table. The recipe is so versatile that you can use ground beef, chicken or lamb.
Start the Pomegrante Glaze. In a small saute pan or saute shallot in a drizzle of olive oil, over medium heat for 3 minutes, or until tender. Add pomegranate juice, pinch of salt and pepper, maple and allspice. Bring to a simmer, turn heat to medium, then simmer uncovered for 15-20 minutes or until it reduces to ½ cup. Turn heat o. While its simmering make the Meatballs. Place meatball ingredients in a medium bowl and using hands, combine well, adding enough breadcrumbs to make them easy to roll into balls Using wet hands, roll into ping-pong sized balls (about 1 ¾- 2 inches in diameter) and set aside. You should have about 12-16. To cook the meat balls: Heat 1 tablespoon olive oil over medium heat in a large skillet. Working in batches (don’t over crowd) brown the meatballs, giving the skillet a little shake now and then to roll them around a bit and cook each side. Once browned, turn heat down to lowest setting, cover and cook through for just a couple minutes. Place in an oven proof dish, pour glaze over top and keep warm until ready to serve, or refrigerate and reheat.
Garnish with fresh pomegranate seeds and herbs.