Pomegranate Glazed Meatballs

These meatballs are spiced with some of my favourite Levant spices. They’re very simple, clean and the pomegranate glaze gives off a sweet tangy flavour to the dish.

serves: 4-6 people

prep/cooking time: 20-25 minutes

Ingredients

450g lamb mince

3/4 tsp cinnamon

1 tsp cumin

1/2 tsp sumac

1 large onion, grated

1/4 cup parsley, minced

2 tsp pomegranate molasses

1/4 cup (60ml) water

150g labne or strained greek yogurt

Zaatar

Flatbread

olive oil, salt

Method

1. In a bowl add your lamb mince, cinnamon, cumin, sumac, onion, parsley and a large pinch of salt. With your hands, mix the ingredients until everything is evenly dispersed and thoroughly mixed. Form into 12 medium meatballs or many small ones.

*To test if it’s salted enough, take a piece of the mixture and cook it until done, taste and add more salt if needed*

2. In a pan on high heat, add a drizzle of oil and sear the meatballs until at least 2 sides have browned, add the pomegranate molasses and water, let it come to a boil, then turn the heat down to medium-low and cover with a lid for 5-7 minutes.

3. After 5-7 minutes, remove the lid and let the sauce cook down until your desired consistency.

4. Spoon the labne onto a plate, sprinkle as much zaatar as you would like, and some salt and olive oil. Place the hot meatballs on top, drizzling the sauce and tuck in with some flatbread.