Pomegranate Molasses Glazed Lamb Meatballs with Mint Yogurt Sauce (GF)
Overview
SERVES: 6 / PREP TIME: 30 Minutes / COOK TIME: 20 Minutes
Once I saw Bobby Flay use pomegranate molasses with lamb, so I used pomegranate molasses with lamb. These are such a crowd pleaser, even for those who may be skeptical of lamb (i.e. me). The sweetness of the molasses, the grassy flavor of the lamb, the tang of the yogurt sauce - perfection.
Ingredients
For the Lamb Meatballs
2 lbs ground lamb (I used Atkins Ranch from Whole Foods)
2 large eggs, beaten
½ cup breadcrumbs (GF) or regular
2 tbsp almond flour
2 tbsp Za’atar seasoning
2 tbsp pomegranate molasses (you can find this in the baking aisle at Whole Foods with sweeteners), plus more for drizzling on top
1 tsp salt
Pepper to taste
For the Mint Yogurt Sauce
2 cups (2 containers) 5% fat plain Greek yogurt
3 tbsp chopped fresh mint
2 tsp honey
Juice of 1 lemon
1/3 cup pomegranate seeds + juice, reserve some for garnish
2-3 tbsp chopped pickled red onion
Equipment
2 large mixing bowls
Parchment paper
Large sheet pan
Instructions
Pre-heat the oven to 400 degrees.
Make your yogurt sauce - can be made ahead of time and refrigerated. In a bowl, combine yogurt, lemon juice, chopped mint, pomegranate seeds and juice, honey and pickled red onion. Refrigerate until use.
Make your meatballs. In a large mixing bowl, combine lamb, eggs, breadcrumbs, almond flour, Za’atar seasoning, pomegranate molasses, and salt and pepper.
Scoop 2 tbsp sized balls onto a parchment paper-lined baking sheet.
Bake for 22 minutes until a fork or toothpick comes out clean.
Spread a generous amount of yogurt sauce on bottom of serving plate, top with meatballs and garnish with extra pomegranate molasses and pomegranate seeds.
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