Moroccan Meatballs with Pomegranate glaze

• Meat

  • 1 lb Ground lamb or beef or chicken

• Produce

  • 1 tsp Coriander
  • 4 Garlic cloves, large
  • 1 cup Herbs - flat leaf parsley
  • 1 1/2 cup Pomegranate, juice
  • 1/3 Shallot

• Refrigerated

  • 2 Eggs

• Condiments

  • 1 tsp Balsamic vinegar

• Baking & Spices

  • 1/8 tsp Allspice, ground
  • 1 B]pomegranate glaze[/b
  • 1 tsp Cinnamon, ground
  • 1 tsp Kosher salt
  • 1/2 tsp Pepper, freshly ground
  • 1 pinch Salt and pepper

• Nuts & Seeds

  • 1 tsp Cumin, ground

• Bread & Baked Goods

  • 1/4 cup Bread crumbs, Toasted

Found on feastingathome.com

Description

Ingredients

• MEATBALLS:
• 1 shallot, very finely chopped - reserve ⅓ for sauce.
• 1 lb. ground lamb, beef, or chicken (I prefer lamb)
• 4-5 large garlic cloves, minced or crushed through a 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
• ½ teaspoon freshly ground pepper, more to taste
• ¼ cup to ½ cup toasted bread crumbs (feel free to use gluten-free bread crumbs)
• _______
• [b]Pomegranate Glaze[/b]
• ⅓ 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
• --------
• garnish : pomegranate seeds, fresh herbs (cilantro, parsley or mint), or optional toasted pine nuts

Directions

• Place meatball ingredients in a medium bowl and using hands, combine well, adding enough breadcrumbs to make them easy to roll into balls. Cook a tester. Taste, adjust salt.
• 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.
• Start the glaze. In a small saute pan or pot, saute shallot in a drizzle of olive oil, over medium heat for 3 minutes, or until tender. Add pomegranate juice, pinch of salt and pepper, maple and allspice.
• Bring to a simmer, turn heat to medium, then simmer uncovered for 15 minutes or until it reduces to ½ cup. Turn heat off.
• While glaze is reducing, cook the meat balls. Heat 1 tablespoon olive oil over medium heat in a large skillet. Working in batches (dont over crowd) brown the meatballs, giving the skillet a little shake now and then to roll them around a bit and cook the edges. Place in an oven proof dish, pour glaze over top and keep warm until ready to serve, or refrigerate and reheat.
• Garnish with fresh pomegranate seeds and herbs.