Description
Moroccan Meatballs with Pomegranate Glaze – a festive holiday appetizer or sumptuous dinner served over fluffy cous cous, rice or quinoa.
Ingredients
Units
MEATBALLS:
- 1 fat shallot, very finely chopped – reserve 1/3 for the sauce.
- 1 lb. ground lamb, beef, or a combo
- 4–5 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
- 1/4 cup to 1/2 cup toasted bread crumbs (feel free to use gluten-free bread crumbs
Pomegranate Glaze
- 1/3 of a shallot – finely chopped
- 1 1/2 cup pomegranate juice
- 1 tablespoon maple syrup or honey.
- 1 teaspoon balsamic vinegar
- pinch salt and pepper
- 1/8 teaspoon ground allspice
Garnish: pomegranate seeds, fresh herbs (cilantro, parsley or mint), or optional toasted pine nuts
Instructions
- Sart the Pomegranate 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, a pinch of salt and pepper, maple, balsamic, 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.
- 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.
- Using wet hands, roll them into ping-pong sized balls (about 1 ¾- 2 inches in diameter) and set aside. You should have about 12-16.
- To cook the meatballs: Heat 1 tablespoon olive oil over medium heat in a large skillet. Working in batches (don’t overcrowd) 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 the heat down to the lowest setting, cover and cook through for just a couple of minutes.
- Place in an oven-proof dish, pour glaze over top and keep warm until ready to serve, or refrigerate and reheat.
- Garnish with fresh pomegranate seeds and herbs.
Notes
The pomegranate juice may react to a cast-iron or aluminum pan, so use a stainless or enamel pan.
Nutrition
- Serving Size: 1 meatball with pomegranate sauce
- Calories: 156
- Sugar: 4.3 g
- Sodium: 271.5 mg
- Fat: 6.8 g
- Saturated Fat: 2.8 g
- Carbohydrates: 17.1 g
- Fiber: 1.1 g
- Protein: 7.5 g
- Cholesterol: 41.4 mg