RECIPE

Spiced Lamb Meatballs with Pomegranate Glaze and Tahini Dipping Sauce

Name: Spiced Lamb Meatballs with Pomegranate Glaze and Tahini Dipping Sauce
Cook time: 1 h
Yield: 50-55 meatballs

Recipe Created For

4.3 L Stainless Steel Sauté Pan

Main Course

Lamb

Cook Time

Over 1 hour

Serving Size

50-55 meatballs

Cook Mode

INGREDIENTS

Meatballs and Glaze

1 cup grated onion (about 1 small onion)
¾ cup fine plain breadcrumbs
½ cup cilantro leaves and stems, chopped
½ cup mint leaves, chopped
¼ cup toasted pinenuts or pistachios, chopped (or a mix of both)
2 ½ tbsp ras el hanout
A few pinches cayenne pepper
2 eggs, lightly beaten
4 lb ground lamb
2 tbsp olive oil
¾ cup chicken stock
1 tbsp cornstarch
¼ cup pomegranate molasses
1 tbsp honey
1 tbsp balsamic vinegar

Labneh-Tahini Sauce

1 cup labneh
½ cup tahini
6 tbsp water
6 tbsp lemon juice
¼ cup olive oil
3 garlic cloves, finely grated
⅔ cup mixed chopped cilantro and mint leaves
A few pinches ras el hanout, to taste
A few pinches cayenne pepper, to taste

Toppings

Pomegranate seeds, to taste
Toasted and chopped pinenuts and/or pistachios, to taste
Cilantro and mint leaves, coarsely chopped, to taste

EQUIPMENT

INGREDIENTS

Meatballs and Glaze

1 cup grated onion (about 1 small onion)
¾ cup fine plain breadcrumbs
½ cup cilantro leaves and stems, chopped
½ cup mint leaves, chopped
¼ cup toasted pinenuts or pistachios, chopped (or a mix of both)
2 ½ tbsp ras el hanout
A few pinches cayenne pepper
2 eggs, lightly beaten
4 lb ground lamb
2 tbsp olive oil
¾ cup chicken stock
1 tbsp cornstarch
¼ cup pomegranate molasses
1 tbsp honey
1 tbsp balsamic vinegar

Labneh-Tahini Sauce

1 cup labneh
½ cup tahini
6 tbsp water
6 tbsp lemon juice
¼ cup olive oil
3 garlic cloves, finely grated
⅔ cup mixed chopped cilantro and mint leaves
A few pinches ras el hanout, to taste
A few pinches cayenne pepper, to taste

Toppings

Pomegranate seeds, to taste
Toasted and chopped pinenuts and/or pistachios, to taste
Cilantro and mint leaves, coarsely chopped, to taste

EQUIPMENT

In a large bowl, combine the onion, breadcrumbs, herbs, nuts, spices and eggs. Mix well. Add the ground lamb. Season generously with salt and pepper. Mix with your hands just until the ingredients are combined.

With slightly wet hands, roll the mixture into about 50 to 55 meatballs, using about 3 tbsp of the mixture for each one. Set the meatballs aside on a lightly oiled Large Sheet Pan as you go.

In a 4.3 L Stainless Steel Sauté Pan over medium heat, warm the oil. Cook one-third of the meatballs at a time on all sides until nicely browned and almost cooked through, about 10 minutes. Transfer to a clean sheet pan or plate and keep warm. Repeat with the remaining meatballs. Discard the cooking fat from the sauté pan.

In a bowl, whisk together the chicken stock and cornstarch until smooth. Add the pomegranate molasses, honey and vinegar and whisk to combine. Add the mixture to the sauté pan and bring to a boil, scraping the bottom of the pan with a silicone or wooden spoon. Reduce the heat and simmer until the sauce has thickened, about 2 minutes. Season with salt and pepper.

Return the meatballs to the sauce, stirring to coat well. Continue to cook until the meatballs are completely cooked through and nicely glazed, about 2 minutes. Keep warm.

Labneh-Tahini Sauce

In a bowl, whisk together the labneh, tahini, water, lemon juice and oil until smooth. Stir in the remaining ingredients. Season to taste with salt and pepper.

Garnish the meatballs with the toppings and serve with the labneh-tahini sauce. Drizzle with olive oil, if desired.