Moroccan Lamb Meatballs with Pomegranate Glaze

The dazzling appetizer every gathering deserves this year

A Festive Holiday Bite: Moroccan Lamb Meatballs with Pomegranate Glaze

Celebrate the flavors of the season with these elegant Moroccan lamb meatballs, perfect for holiday gatherings. Infused with warm spices like cinnamon, cumin, and coriander, each bite is a celebration of bold, earthy flavors. The pomegranate glaze adds a tangy-sweet touch, creating a balance that’s both vibrant and indulgent.

Whether you’re hosting a cozy Christmas dinner or ringing in the New Year with friends, these bite-sized delights are a stunning appetizer that’s sure to impress. Garnished with fresh herbs, jewel-like pomegranate seeds, or toasted pine nuts, they bring a touch of sophistication and festive flair to any table.

MOROCCAN LAMB MEATBALLS WITH POMEGRANATE GLAZE

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INGREDIENTS

Meatballs

• 1 shallot, very finely chopped
• 1 pound ground American Lamb
• 4 large garlic cloves, minced or crushed through a press
• 2 eggs
• 3/4 cup flat leaf parsley, chopped, tender stems ok
• 1/4 cup fresh mint, chopped
• 1 teaspoon ground cumin
• 1 teaspoon coriander
• 1 teaspoon ground cinnamon
• 1 1/4 teaspoon kosher salt
• 1/2 teaspoon freshly ground pepper
• 1/4 cup to 1/2 cup toasted bread crumbs (feel free to use gluten-free bread crumbs)
• 1 tablespoon olive oil for searing

Pomegranate Glaze

• 1 small shallot, very finely chopped
• 1 tablespoon olive oil
• 1 ½ cups pomegranate juice
• 1 tablespoon maple syrup or honey.
• 1 teaspoon balsamic vinegar
• pinch salt and pepper
• 1/3 teaspoon ground allspice
• Garnish: pomegranate seeds, fresh herbs (cilantro, parsley or mint), or optional toasted pine nuts

DIRECTIONS

1. Place all meatball ingredients except olive oil, in a medium bowl and using hands, combine well, adding enough breadcrumbs to make them easy to roll into balls.
2. Using wet hands, roll into ping-pong sized balls (about 1 ¾- 2 inches in diameter) and set aside. You should have about 12-16 meatballs.
3. Preheat oven to 350 F
4. Start the glaze. In a small sauce pan or pot, sauté the shallot in a drizzle of olive oil, over medium heat for 2-3 minutes, until fragrant and tender. Add pomegranate juice, a pinch of salt and pepper, maple syrup and allspice.
5. Bring to a simmer, turn heat to medium, then gently simmer uncovered for 15 minutes, until it reduces down to ½ cup. Turn heat off.
6. While the glaze is reducing, cook the meat balls.
7. Heat 1 tablespoon olive oil over medium heat in a large skillet. Working in batches (don’t over crowd) sear the meatballs on most sides. Place in an oven proof dish, and place in the warm oven to cook through. Pour glaze over top and keep warm until ready to serve, or refrigerate and reheat. Right before serving, sprinkle with fresh pomegranate seeds, herbs and optional pine

Recipe and Photograph courtesy The American Lamb Board

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