Lamb Meatballs With Pomegranate Sauce Recipes

Steps:

• Preheat oven to 300°F In a large bowl combine egg, bread crumbs, chopped mint, 2 cloves minced garlic, salt and pepper. Add lamb and mix well. Shape into about 32 meatballs and set aside.
• To prepare the sauce bring the pomegranate juice to a boil in a medium saucepan. reduce heat and simmer, uncovered, about 25 minutes until reduce to about 1/2 cup. Add the sugar and stir to dissolve.
• Meanwhile, heat the olive oil in a large skillet over medium high heat. Brown the meatballs, in batches, being sure to turn meatballs a few times for even browning. Once browned transfer meatballs to a 15x10x1 inch baking dish. Bake 15 to 20 minutes or until and instant read thermometer reads 160°F when inserted in a meatball.
• While meatballs are finishing prepare the yogurt sauce. In a medium bowl combine yogurt, 1 tablespoon snipped chives, and one minced garlic clove.
• To serve, drizzle meatballs with pomegranate sauce, sprinkle with remaining snipped chives and mint if desired. Serve with the yogurt sauce and toasted pita wedges.

Steps:

• Preheat oven to 300 degrees F. In a large bowl, combine egg, bread crumbs, mint, garlic, salt and pepper. Add ground lamb; mix well. Shape into about 32 meatballs; set aside.
• For sauce, in a medium saucepan bring pomegranate juice to a boil, reduce heat. Simmer, uncovered for about 25 minutes or until reduced to about 1/2 cup. Add sugar; stir to dissolve.
• Meanwhile, in a large skillet brown half the meatballs at a time in hot olive oil, turning to brown evenly. Transfer to 15x10x1-inch baking pan. Bake 15 to 20 minutes.
• In a medium bowl, combine yogurt, chives and some garlic. To serve, drizzle meatballs with pomegranate sauce; sprinkle with some chives. Serve with yogurt and pita wedges.

Steps:

• Preheat an oven to 450 degrees F (230 degrees C).
• Line a baking sheet with aluminum foil; oil lightly.
• Combine bread crumbs and milk in a small bowl. Soak bread crumbs until milk is absorbed, about 30 minutes.
• Combine bread crumb mixture, lamb, egg, garlic, olive oil, tomato paste, rosemary, cumin, salt, oregano, black pepper, cinnamon, and cayenne pepper in a large bowl.
• Form lamb mixture into 2-inch meatballs and place on the prepared baking sheet.
• Cook meatballs in the preheated oven until they are slightly browned, about 15 minutes. Remove from the oven and set aside.
• Combine meatballs, tomato sauce, chicken stock, fresh mint, and red pepper flakes in a large sauce pan over medium heat until meatballs are no longer pink inside, about 45 minutes.

Steps:

• Put all the ingredients for the meatballs in a large bowl and mix them together with your hands, really pummelling the meat so that the spices and seasoning get well mixed in. Using wet hands, form the meat into 24 balls just a little bigger than a walnut.
• As you form these, put them on to a baking sheet or a tray. Cover them and put in the fridge for 45 mins or so to firm up.
• For the sauce, put the cherries and the pomegranate juice in a saucepan and bring to the boil. Take the pan off the heat and leave the cherries to sit in the warm liquid and plump up for 40 mins or so.
• Heat ½ tbsp olive oil in a frying pan and fry the meatballs in batches (they will give off lots of oil when frying). Transfer to a plate as each lot are browned. Remember you aren't cooking these through, just browning them. Gently fry the onion in 1 tbsp oil in a large shallow casserole or deep frying pan until pale gold. Add the garlic and cook for another couple of mins, then add the wine, stock, pomegranate molasses, cinnamon and bay. Add the cherries, too - they should have absorbed nearly all of the pomegranate juice.
• Put the meatballs back in the pan. Bring the sauce to just under boiling, then turn the heat down low, season well, cover the pan and cook for 15 mins. Take the lid off and cook for another 15 mins. You should have a nice sauce around the meatballs, but if it seems too thin, remove the meatballs and reduce the sauce by boiling it, then put the meatballs back in.
• Taste for seasoning - you should consider the sweetness as well as the saltiness - and adjust it if you need to (you could add a teaspoon of honey, or a little more pomegranate molasses). Scatter with the herbs, pistachios and pomegranate seeds to finish.

Steps:

• Preheat broiler. In a large bowl, mix together the onion, cream, egg yolks, cinnamon, cumin, red pepper and cayenne. Put the lamb in the bowl, and season it aggressively with salt and pepper. Add the bread crumbs and parsley, and combine the mixture well. Shape the meat into balls that are a little larger than golf balls.
• Grease a baking pan with olive oil, and put the meatballs onto it, spaced evenly. Place beneath the broiler, and cook, turning once or twice, until the meatballs are well browned, approximately 5 to 7 minutes, then set meatballs aside. Turn oven to 400.
• Meanwhile, make the sauce. Pass the tomatoes through a food mill, or whizz them quickly in a food processor. Heat a saucepan over medium-high heat for a minute, then add olive oil, rosemary and red pepper and shake to combine. Cook for another minute, then add onion, thyme, cumin, cinnamon, cayenne and bay leaf and sauté until the onions are translucent, approximately 5 to 7 minutes. Add tomatoes, sugar, orange juice and peel, along with salt and pepper.
• Cook for 8 to 10 minutes over medium-low heat, until reduced by a third. Adjust seasoning.
• Pour the tomato sauce into a large baking dish that you can put on the table. Transfer the meatballs to the sauce, putting them about ½ inch from each other. Bake for 15 or 20 minutes, until the sauce is bubbling and the meatballs are cooked through.
• Top with crumbled feta and scattered mint.

Steps:

• Position rack in lowest third of oven and preheat to 325°F. Heat oil in heavy large pot or Dutch oven over high heat. Add all lamb bones and cook until brown, turning often, about 15 minutes. Transfer bones to plate. Season lamb with salt and pepper and dredge thoroughly in flour. Add to pot and cook until brown on all sides, about 10 minutes. Transfer lamb to plate with bones.
• Add onions and garlic to pot and cook until onions are just golden, scraping up browned bits, about 5 minutes. Return lamb to pot. Arrange bones around lamb. Stir in stock and next 7 ingredients. Bring liquid to boil. Baste top of lamb. Cover; bake until lamb is tender when pierced with long sharp knife, turning once, about 2 hours 15 minutes. Cool; cover and chill overnight.
• Preheat oven to 325°F. Remove fat from surface of lamb and cooking liquid. Transfer lamb to platter. Remove string from lamb. Cut into 1/2-inch-thick slices. Arrange in shallow baking dish.
• Bring pan juices to boil. Remove bones and discard. Strain pan juices, pressing hard on solids to extract as much liquid as possible. Melt margarine in same pot over medium heat. Add 1 1/2 tablespoons flour and stir until mixture begins to brown, about 2 minutes. Whisk in pan juices and boil until sauce is reduced to 2 cups, about 15 minutes. Season with salt and pepper. Pour over lamb. Cover with foil and bake until lamb is heated through, about 25 minutes. Arrange lamb on platter. Spoon sauce over. Garnish with parsley.