Lamb Meatballs with Pomegranate and Strawberry Sauce
These Lamb Meatballs with Pomegranate and Strawberry Sauce combine sweet and savory flavors for a delicious, fragrant and perfect main course or party appetizer that will satisfy any fellow dinner!
On my searching for finding a balance on my well-being, I’ve found the importance of including in my diet certain food, from time to time it can provide a variety of nutrients for optimizing my metabolism. With this in mind, I inspired to create a recipe that includes an animal source of protein like lamb.
If there’s something I like, it’s to prepare some Middle Eastern recipes in my kitchen. You know you’re eating a tasty meal, high in protein but low in fat content that goes always good with fresh veggies, nuts and/or seeds that can offer a sustained release of energy …That sounds good and makes you feel good!
If you enjoy that kind of food as much as I do, then you’ll love these Lamb Meatballs with Pomegranate and Strawberry Sauce. The pomegranate and strawberry sauce is not overly sweet, and complements the savory meatballs perfectly.
INGREDIENTS
Lamb meatballs:
- Ground lamb: I use a lean mixture of 85% lean and 15% fat.
- White and green onion: Half of each onion will tenderize and add extra savory flavor.
- Minced garlic: You can mince it yourself or use the stuff that comes in a jar
- Toast Walnuts: Toast the walnuts and grind them in the food processor . They’ll provide a nutty flavor that goes well with lamb. It will also help to bind the meat together. No need of using flours or breadcrumbs.
- Egg: It will moisture and also will help to stick all together.
- Spices: I use ground pepper and dry oregano but you also can use any other spice of your preference.
- Worcestershire sauce: This is a secret ingredient to get an extra savory boost.
Pomegranate and strawberry sauce:
- Fresh pomegranate and strawberry: I blend and strain the juice to make the sauce. You also can swap the fresh pomegranate by using pomegranate molasses.
- Vegan Butter: You also can use regular butter.
- Worcestershire sauce
- Balsamic vinegar
- Dijon mustard
- Vegetable broth
- Crashed red pepper
STEPS TO MAKE LAMB MEATBALLS
- Mix together ground lamb, onions, garlic, walnuts, spices, egg and Worcestershire.
- Scoop the mixture, roll into balls and bake.
- Prepare the sauce in a pan combining all the ingredients together.
- Serve warm.
FINAL TIPS
- I typically make these meatballs with 90% lean ground beef, but you could use ground turkey or ground pork if you prefer.
- Make even-sized meatballs for even cooking.
- Don’t crowd the meatballs on the baking sheet which can cause them to steam cook and prevent a good sear from forming.
- In a hurry? You can use frozen pre-cooked meatballs instead of homemade meatballs, but I recommend going for the homemade meatballs.
HOW TO STORE THE LAMB MEATBALLS
The meatballs can be cooked up to 2 days before you plan to make this recipe. You can also make a double batch of the meatballs (raw or cooked). Place in a single layer, cover loosely with plastic wrap and freeze for a few hours some for later use. Transfer to a freezer-safe Ziploc bag and freeze up to 3 months.
To reheat, place the frozen meatball overnight in the refrigerator before cooking. Then, cook them with pomegranate and strawberry sauce.
SERVING SUGGESTION
You can serve these meatballs with a hearty grain like brown rice, cuscus, quinoa or farro and garnish the top with some chopped parsley and pomegranate seeds. That will give it a beautiful touch.
You also can serve this dish with some caramelized roasted carrots, roasted cherry tomatoes or some pan steamed broccoli.
You’ll like every bit of it. It’s finger-lickin’ good! Enjoy, friends!🌞
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Lamb Meatballs with Pomegranate and Strawberry Sauce
Ingredients
Lamb meatballs
- 1 lb ground lamb
- ½ cup white onion cut in small cubes
- ½ cup green onion slices in small pieces
- 2 garlic cloves minced
- 1 cup walnuts toasted and grind
- 1 egg
- black pepper and salt to taste
- ¼ cup dry oregano
- 1 tbsp Worcestershire sauce
Pomegranate and Strawberry Sauce
- 1 cup pomegranate juice
- ½ cup strawberry juice
- ⅓ cup vegan butter or regular
- 1 tbsp Worcestershire
- 3 tbsp balsamic vinegar
- 2 cups vegetable broth
- 1 tbsp Dijon Mustard
- 1 tbsp crashed red pepper
Instructions
- Preheat oven to 350°F Coat a baking sheet with oil.
- In a mixing bowl, combine the ground lamb with onions, garlic, egg, walnuts and the rest of ingredients. Mix well until well combined.
- Scoop out about 1 ½tbsps of the meat mixture and shape in a ball. Place the lamb meatballs onto the prepared baking sheet.
- Bake the lamb meatballs for about 22-25 minutes or until they are browned.
- Meanwhile prepare the pomegranate and strawberry sauce adding all the ingredients in a skillet. Stir to blend and let cook the juice for 1 minute. Then toss the lamb meatballs to the skillet until coated.
- Serve warm and enjoy!
Notes
- I typically make these meatballs with 90% lean ground beef, but you could use ground turkey or ground pork if you prefer.
- Make even-sized meatballs for even cooking.
- Don’t crowd the meatballs on the baking sheet which can cause them to steam cook and prevent a good sear from forming.
- In a hurry? You can use frozen pre-cooked meatballs instead of homemade meatballs, but I recommend going for the homemade meatballs.