Moroccan Meatballs
Total Time
45 minutes
Prep Time
15 minutes
Cook Time
30 minutes
Rating
5 out of 5 stars
(18)
Ingredients
16 servings
- 1 fat shallot, very finely chopped – reserve ⅓ 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
- ¼ cup to ½ cup toasted bread crumbs (feel free to use gluten-free bread crumbs
- ⅓ of a shallot – finely chopped
- 1 ½ cup pomegranate juice
- 1 tablespoon maple syrup or honey.
- 1 teaspoon balsamic vinegar
- pinch salt and pepper
- ⅛ teaspoon ground allspice
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Preparation
Step 1
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.
Step 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.
Step 3
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.
Step 4
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.
Step 5
Place in an oven-proof dish, pour glaze over top and keep warm until ready to serve, or refrigerate and reheat.
Step 6
Garnish with fresh pomegranate seeds and herbs.
Step 7
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