Lamb Meatballs With Pomegranate Sauce

1. 1

   Preheat oven to 300u00b0F In a large bowl combine egg, bread crumbs, chopped mint, 2 cloves minced garlic, salt and pepper. Add lamb and mix well. Shape into about 32 meatballs and set aside.

2. 2

   To prepare the sauce bring the pomegranate juice to a boil in a medium saucepan. reduce heat and simmer, uncovered, about 25 minutes until reduce to about 1/2 cup. Add the sugar and stir to dissolve.

3. 3

   Meanwhile, heat the olive oil in a large skillet over medium high heat. Brown the meatballs, in batches, being sure to turn meatballs a few times for even browning. Once browned transfer meatballs to a 15x10x1 inch baking dish. Bake 15 to 20 minutes or until and instant read thermometer reads 160u00b0F when inserted in a meatball.

4. 4

   While meatballs are finishing prepare the yogurt sauce. In a medium bowl combine yogurt, 1 tablespoon snipped chives, and one minced garlic clove.

5. 5

   To serve, drizzle meatballs with pomegranate sauce, sprinkle with remaining snipped chives and mint if desired. Serve with the yogurt sauce and toasted pita wedges.

* Per serving · 4 servings · Values may vary.