• 11 Ratings

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

Advertisement

Ingredients

Directions

  • 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.

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

  • 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.

Reviews

11 Ratings
  • 5 star values: 7
  • 4 star values: 1
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 0