Lamb Meatballs With Yogurt And Pomegranate Seed Sauce Recipes

Steps:

• In a large bowl, use your hands to combine lamb, breadcrumbs, salt, pepper, onion, cumin, coriander, cinnamon and cayenne. Beat 2 of the eggs and add to meat, mixing until incorporated. Cover and refrigerate for 30 minutes to 24 hours to allow the seasonings to permeate the meat.
• Using wet hands, break off walnut-sized pieces of lamb mixture, roll into spheres and set aside on a baking sheet. You should have about 30 1-ounce meatballs.
• Heat oven to 225 degrees. In a large skillet, heat 2 tablespoons oil over medium-high heat. When shimmering, add meatballs in one layer and brown for 2 to 3 minutes. Turn and cook for 4 to 5 minutes more. (Work in batches, if necessary, to avoid crowding the pan.) Transfer to a paper towel-lined baking sheet to blot any extra oil, then pile meatballs on a heatproof serving platter and keep warm in the oven.
• Pour off any excess oil from skillet and turn heat to high. Add broth and bring to a simmer. In a bowl, whisk together yogurt; 1/2 teaspoon salt; remaining egg, beaten; and cornstarch. Pour yogurt mixture in a thin stream into the hot broth, whisking constantly. Turn heat down slightly and continue whisking until yogurt is heated through and slightly thickened, about 1 minute. Do not let mixture boil.
• Pour hot yogurt sauce over meatballs. Sprinkle crumbled feta, sumac and crushed red pepper on top. Finish with pinches of turmeric, if using, and sprinkle with mint, dill and cilantro. Serve immediately with rice, orzo, pita bread or potatoes.

Steps:

• 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.

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:

• For the lamb meatballs: In a large bowl, combine the ground lamb, fresh mint, cayenne, cumin, coriander, cinnamon, salt, and red onion. Mix together with your hands until thoroughly mixed and slightly sticky. Form mixture into 16 balls, approximately two inches wide. 2 Adjust top oven rack to six inches below the broiler. Preheat broiler to high. Add oil to rimmed baking sheet. Add the meatballs, and roll them around until they are coated in the oil. Arrange in two rows in such a way that they will cook evenly under the broiler element. Transfer pan to the broiler, and cook until meatballs are browned on the top, 4 to 5 minutes. Carefully remove the pan, and use a pair of tongs to flip the meatballs. Return pan to the oven, and cook until browned on the other side, another 4 to 5 minutes. Remove and set pan aside. 3 For the yogurt and pomegranate seed sauce: In a medium bowl, whisk together the yogurt and milk. When smooth, add pomegranate seeds and fresh mint. Stir well. Season to taste with salt and pepper. 4 Stuff each pita with about a quarter of the sauce and four of the lamb meatballs. Serve immediately.

Steps:

• 1 For the lamb meatballs: In a large bowl, combine the ground lamb, fresh mint, cayenne, cumin, coriander, cinnamon, salt, and red onion. Mix together with your hands until thoroughly mixed and slightly sticky. Form mixture into 16 balls, approximately two inches wide. 2 Adjust top oven rack to six inches below the broiler. Preheat broiler to high. Add oil to rimmed baking sheet. Add the meatballs, and roll them around until they are coated in the oil. Arrange in two rows in such a way that they will cook evenly under the broiler element. Transfer pan to the broiler, and cook until meatballs are browned on the top, 4 to 5 minutes. Carefully remove the pan, and use a pair of tongs to flip the meatballs. Return pan to the oven, and cook until browned on the other side, another 4 to 5 minutes. Remove and set pan aside. 3 For the yogurt and pomegranate seed sauce: In a medium bowl, whisk together the yogurt and milk. When smooth, add pomegranate seeds and fresh mint. Stir well. Season to taste with salt and pepper. 4 Stuff each pita with about a quarter of the sauce and four of the lamb meatballs. Serve immediately.