Lamb and Pistachio Meatballs

No matter how much you love the Swedish variety, you'll be rooting for the Greeks after a couple of these.

  • Yield: Makes about 60

Source: Martha Stewart Weddings, Fall 2011

Ingredients

  • 3/4 pound ground lamb
  • 1/2 small onion, finely chopped (1/4 cup)
  • 1 clove garlic, finely chopped
  • 3 tablespoons pistachios, toasted and chopped
  • 2 tablespoons finely chopped parsley
  • 2 tablespoons fresh breadcrumbs
  • 1 egg, whisked
  • 1 teaspoon ground coriander
  • 1/2 teaspoon ground cumin
  • 3/4 teaspoon coarse salt
  • 1/4 teaspoon black pepper
  • 3/4 cup pomegranate juice
  • 3 tablespoons sugar
  • 2 tablespoons olive oil

Directions

  1. Mix lamb, onion, garlic, pistachios, parsley, breadcrumbs, egg, coriander, cumin, salt, and pepper in a large bowl until just combined. Using a teaspoon, shape into small balls; place on a parchment-lined rimmed baking sheet. Cover with plastic wrap; refrigerate until firm, about 30 minutes.

  2. Simmer pomegranate juice over medium-low heat until reduced by half, about 25 minutes; stir in sugar.

  3. Heat 2 teaspoons oil in a medium nonstick skillet over medium-high heat; add about 20 meatballs, and cook 2 to 3 minutes. Add 1 1/2 tablespoons pomegranate juice and heat, swirling pan to evenly coat meatballs. Transfer meatballs to plate; keep warm. Repeat with remaining meatballs. Serve immediately.

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