Lamb Meatballs With Yogurt And Pomegranate Seed Sau

Name: Lamb Meatballs With Yogurt And Pomegranate Seed Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: For the Lamb Meatballs; 1 pound ground lamb; 1/2 cup chopped fresh mint leaves; 1/4 teaspoon ground cayenne pepper; 1 teaspoon ground cumin; 1/2 teaspoon ground coriander; 1/8 teaspoon ground cinnamon; 1 1/2 teaspoons salt; 1 red onion, grated on a box grater; 1 tablespoon canola oil; For the Yogurt and Pomegranate Seed Sauce; 5 ounces Greek yogurt; 1 1/2 tablespoons milk or water; Seeds from 1 pomegranate; 1/4 cup chopped fresh mint; Kosher salt and freshly ground black pepper

Servings: persons

For the Lamb Meatballs
1 pound ground lamb
1/2 cup chopped fresh mint leaves
1/4 teaspoon ground cayenne pepper
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1/8 teaspoon ground cinnamon
1 1/2 teaspoons salt
1 red onion, grated on a box grater
1 tablespoon canola oil
For the Yogurt and Pomegranate Seed Sauce
5 ounces Greek yogurt
1 1/2 tablespoons milk or water
Seeds from 1 pomegranate
1/4 cup chopped fresh mint
Kosher salt and freshly ground black pepper

1
For the lamb meatballs: In a large bowl, combine the ground lamb, fresh mint, cayenne, cumin, coriander, cinnamon, salt, and red onion. Mix together with your hands until thoroughly mixed and slightly sticky. Form mixture into 16 balls, approximately two inches wide.
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3
Adjust top oven rack to six inches below the broiler. Preheat broiler to high. Add oil to rimmed baking sheet. Add the meatballs, and roll them around until they are coated in the oil. Arrange in two rows in such a way that they will cook evenly under the broiler element. Transfer pan to the broiler, and cook until meatballs are browned on the top, 4 to 5 minutes. Carefully remove the pan, and use a pair of tongs to flip the meatballs. Return pan to the oven, and cook until browned on the other side, another 4 to 5 minutes. Remove and set pan aside.
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5
For the yogurt and pomegranate seed sauce: In a medium bowl, whisk together the yogurt and milk. When smooth, add pomegranate seeds and fresh mint. Stir well. Season to taste with salt and pepper.
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Stuff each pita with about a quarter of the sauce and four of the lamb meatballs. Serve immediately.

420

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: For the Lamb Meatballs, 1 pound ground lamb, 1/2 cup chopped fresh mint leaves, 1/4 teaspoon ground cayenne pepper, and more.

Yes, Lamb Meatballs With Yogurt And Pomegranate Seed Sauce falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Lamb Meatballs With Yogurt And Pomegranate Seed Sauce

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions