Name: Pomegranate-Glazed Lamb Meatballs
Total time: 20 min
Ingredients: 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

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 <a href="https://cooking.nytimes.com/recipes/12516-el-presidente">El Presidente cocktail.</a> 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.

Pomegranate-Glazed Lamb Meatballs

lamb

garlic, minced

salt

orange zest

black pepper

Olive oil,

pomegranate molasses

Chopped fresh mint, as needed

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.

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.

Pomegranate-Glazed Lamb Meatballs

Total: 20 minutes

Servings: 5

Cost: $3.91 /serving

Author : Melissa Clark

Ingredients

Instructions

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