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Moroccan Meatballs with Pomegranate Glaze

URL: https://www.feastingathome.com/moroccan-meatballs-with-pomegranate-glaze/

Ingredients

The Meatballs

  • 1 fat shallot very finely chopped
  • 1 lb ground lamb, beef, or a combo
  • 4–5 large garlic cloves minced or crushed
  • 2 eggs
  • 1 cup chopped herbs (flat leaf parsley, mint, or cilantro)
  • 1 teaspoon ground cumin
  • 1 teaspoon coriander
  • 1 teaspoon ground cinnamon
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground pepper
  • ¼ to ½ cup toasted bread crumbs

The Pomegranate Glaze

  • 1/3 shallot finely chopped
  • 1½ cups pomegranate juice
  • 1 tablespoon maple syrup or honey
  • 1 teaspoon balsamic vinegar
  • a pinch salt and pepper
  • 1/8 teaspoon ground allspice

Garnish

  • pomegranate seeds
  • fresh herbs (cilantro, parsley, or mint)
  • optional toasted pine nuts

Instructions

  1. Prepare the pomegranate glaze by sautéing shallot in olive oil until tender, then add pomegranate juice, salt, pepper, maple syrup, balsamic vinegar, and allspice. Simmer until reduced.
  2. In a bowl, mix all meatball ingredients until well combined, adding enough breadcrumbs to form balls.
  3. Roll the mixture into ping-pong-sized balls and set aside.
  4. In a skillet, heat olive oil and brown the meatballs in batches, then cover and cook through on low heat.
  5. Transfer meatballs to an oven-proof dish, pour the glaze over them, and keep warm until serving.
  6. Garnish with pomegranate seeds and fresh herbs before serving.

Nutrition Facts (estimated)

Servings
16 meatballs
Calories
156
Total fat
6.8g
Total carbohydrates
17.1g
Total protein
7.5g
Sodium
271.5mg
Cholesterol
41.4mg

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