clock clock icon cutlery cutlery icon flag flag icon folder folder icon instagram instagram icon pinterest pinterest icon print print icon squares squares icon

Moroccan Meatballs with Pomegranate glaze


Moroccan Meatballs with Pomegranate Glaze – a festive holiday appetizer that can be made ahead, or have as a sumptuous dinner, served over fluffy cous cous, rice or quinoa.



  • 1 fat shallot, very finely chopped – reserve ⅓ for the sauce.
  • 1 lb. ground lamb, beef, or chicken (I prefer lamb)
  • 45 large garlic cloves, minced or crushed through a garlic press
  • 2 eggs
  • 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
  • ¼ cup to ½ cup toasted bread crumbs (feel free to use gluten-free bread crumbs)
  • _______

Pomegranate Glaze

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


  1. Sart the Pomegrante Glaze. In a small saute pan or pot ( do not use cast iron)  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 off.
  2. 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. Cook a “tester.” Taste, adjust salt.
  3. 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.
  4. 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.
  5. Place in an oven proof dish, pour glaze over top and keep warm until ready to serve, or refrigerate and reheat.
  6. Garnish with fresh pomegranate seeds and herbs.


The pomegranate juice may react to a cast-iron or aluminum  pan, so use a stainless or enamel pan.