Lamb Meatballs with Tomato Pomegranate Sauce

Think you are not a fan of lamb? These lamb meatballs are plump, juicy and served with a sweet and tangy tomato pomegranate sauce to mop up with a baguette. Find more of my pomegranate recipes.

I grew up eating lamb. From stews to kabobs, lamb is one of the favorite meats to cook with in Persian cuisine. But I know that not everyone is a fan of the lamb flavor as I am.

My kids also love eating lamb. I’ve prepared grilled leg of lamb for them as well as lamb burgers, and they just love it.

So when I find lamb at the grocery store, even my middle eastern market, I quickly pick some up. Today’s recipe uses ground lamb. And instead of lamb burgers or kabob, I decided to make another favorite: lamb meatballs with tomato pomegranate Sauce.

Ingredients you need

• Ground lamb: If you are not a fan of lamb, you could use ground beef instead.
• Honey: To make this a sweet and sour like sauce, I use honey to sweeten this dish.
• Pomegranate juice: You can use freshly squeezed pomegranate juice or store bought.
• Fresh herbs: I prefer fresh herbs in this dish. You will need green onions, parsley and mint.
• Egg: This is a wet binder to help form your meatballs.
• Garlic: I prefer the flavor of fresh garlic, but you could use garlic powder instead.
• Seasonings: Ground cinnamon, cumin, salt and ground black pepper
• Pantry staples: Cornstarch, canned diced tomatoes, tomato paste, vegetable stock and extra virgin olive oil.

Step-by-step directions

1. Form the meatballs. Use your hands to combine meat mixture. Cover with plastic wrap and refrigerate for 30 minutes. Scoop out 1 tablespoon of the lamb mixture and roll to form a ball.
2. Make the tomato sauce. Heat a pot with tomatoes, vegetable stock, pomegranate juice, honey, garlic, tomato paste, cinnamon and cumin.
3. Simmer and purée. Bring sauce to a boil, then reduce and simmer for 30 minutes. Using a hand blender, purée tomatoes, leaving some tomato chunks intact.
4. Fry up the meatballs. Working in batches, fry the meatballs in a hot skillet with olive oil. Place browned meatballs onto a plate lined with paper towels.
5. Simmer the meatballs. After meatballs drain, gently place them into the tomato sauce and simmer for an additional 40 minutes, until meatballs are cooked through and the sauce is thick.

Recipe tips and FAQs

You easily prepare the meatballs the day before your party. The same goes with the sauce. Just reheat prior to serving.

I like to garnish this dish with more fresh herbs and a handful of pomegranate arils. Serve with pita bread or a nice warm baguette.

Lamb Meatballs with Tomato Pomegranate Sauce

Laura Bashar | Family Spice

Think you are not a fan of lamb? These lamb meatballs are plump, juicy and served with a sweet and tangy tomato pomegranate sauce to mop up with a baguette.

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Prep Time 20 minutes mins

Cook Time 1 hour hr 15 minutes mins

Additional Time 30 minutes mins

Total Time 2 hours hrs 5 minutes mins

Course Main Course

Cuisine Mediterranean

Servings 30 meatballs

Calories 66 kcal

Ingredients

  

1x2x3x

• 1 lb ground lamb
• ¼ cup green onions
• 1 teaspoon ground cinnamon
• 1 ¼ teaspoon cumin
• 1 teaspoon salt
• ¼ teaspoon ground black pepper
• 1 teaspoon cornstarch
• 1 large egg lightly beaten
• 2 tablespoon chopped fresh parsley
• 1 tablespoon chopped fresh mint
• 28 oz canned diced tomatoes
• 2 cup vegetable stock
• ¾ cup pomegranate juice
• 3 tablespoon honey
• 4 garlic cloves minced
• 1 tablespoon tomato paste
• 1 tablespoon extra virgin olive oil

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Instructions

 

• In a large bowl, using your hands combine lamb, green onions, ½ teaspoon cinnamon, 1 teaspoon cumin, salt, pepper cornstarch, egg, parsley and mint until fully incorporated.
• Cover with plastic wrap and refrigerate for 30 minutes.
• Heat a large dutch oven over medium-high heat and add tomatoes, vegetable stock, pomegranate juice, honey, garlic, tomato paste, ½ teaspoon cinnamon and ¼ teaspoon cumin.
• Bring tomato sauce to a boil, then reduce heat to low and simmer for 30 minutes. Using a hand blender, purée tomatoes, leaving some tomato chunks intact.
• Scoop out 1 TBS of the lamb mixture. Roll in your hands to form the meatball shape and place on the lined baking sheet. Dip your hands frequently in a bowl of water to keep your hands damp, and to prevent the meatball mixture from sticking to you. You will make approximately 30 meatballs.
• Heat a large non-stick skillet over medium-high heat and add olive oil.
• Working in batches, place about a third of the meatballs into the hot skillet. Brown each side of the meatball, gently rotating them every 3 minutes.
• Place browned meatballs onto a plate lined with paper towels. Continue browning meatballs until they are all cooked.
• After meatballs drain, gently place them into the tomato sauce.
• Simmer meatballs in the tomato sauce for an additional 40 minutes, until meatballs are cooked through and the sauce is thick.
• Meatballs and sauce can be served at this point, or they can be refrigerated and reheated before serving.

Notes

Baking Instructions. You can also bake the meatballs in the oven instead of pan frying them. Just roll them up and place on a baking sheet and bake at 425ºF for 15-20 minutes, or until browned.

Serving Suggestions: This is a great recipe to make in advance and to reheat in the crock pot. Serve as an appetizer alone or with some crusty bread.

TO STORE: Store any leftover meatballs in an airtight container and refrigerate for up to 4 days.

TO FREEZE: You can also freeze leftovers. Transfer to a resealable bag or freezer safe container and freeze for up to 4 months.

Nutrition

Serving: 1meatballsCalories: 66kcalCarbohydrates: 4gProtein: 3gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.001gCholesterol: 16mgSodium: 194mgPotassium: 113mgFiber: 0.4gSugar: 3gVitamin A: 113IUVitamin C: 3mgCalcium: 16mgIron: 1mg

Keyword lamb meatballs, pomegranate sauce, tomato pomegranate sauce

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Nutrition Disclaimer

Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.

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