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Sticky pomegranate lamb meatballs
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For the meatballs
500g lamb mince
1 tsp ground cumin
1 lemon, finely grated zest
4 salad onions, finely chopped
2 cloves garlic, crushed
2cm piece ginger, peeled and minced
1 tsp sea salt flakes
1 British Blacktail Medium Free Range Egg, beaten
Toasted pine nuts, to garnish
½ pomegranate, seeds, to garnish
For the glaze
100ml pomegranate juice
2 tbsp light soy sauce
1 tbsp clear honey
1 lemon, juice
1 tsp chilli flakes
1. Preheat the oven to 200°C, gas mark 6 and line a baking tray with parchment or foil. Place the lamb mince in a large bowl and add the cumin, lemon zest, salad onions, garlic, ginger and 1 tsp sea salt flakes. Mix well, then add the egg and stir in.
2. Use your hands to shape the mixture into around 20 meatballs and place onto the lined tray. Bake the meatballs for 20-25 minutes, turning once, until browned all over, cooked thorough with no pink meat and the juices run clear.
3. Meanwhile, combine all the glaze ingredients in a
small saucepan. Simmer for 15 minutes, or until reduced by around a third and thickened slightly.
4. Drain away any excess fat from the meatballs, then toss in the glaze until well coated. Drizzle over any remaining glaze and scatter with toasted pine nuts and pomegranate seeds. Serve with rice and leafy veg, such as kale.
Typical values per serving: