Lamb Meatballs & Pomegranate Glaze
Cherie Metcalfe
These sticky sweet little meatballs are perfect as a canapé on a fancy skewer or a festive addition to your Christmas table. The vibrant pop of pomegranate and fresh mint brings all the Chrissy vibes. I love serving them on a bed of whipped feta or silky smooth hummus, with some fresh pita on the side if you're doing a laid-back lunch or casual spread.
Ingredients
- ½ cup breadcrumbs
- 2 tablespoons milk
- 500g lamb mince
- 1 brown onion, grated
- 1 egg
- 2 tablespoons chopped
- fresh mint
- 1 tablespoon Cutting Shapes
- 1 teaspoon Man Grind Flakes
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- 1/3 cup pomegranate molasses
- 2 tablespoons fresh orange juice
- 1 tablespoon honey
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- Pomegranate arils and extra Chopped mint to garnish
- Hummus/Whipped Feta
Directions
- Combine breadcrumbs and milk in a large bowl; let them soak for two minutes.
- Add lamb, onion, egg, mint, Cutting Shapes, and Man Grind Flakes to the breadcrumb mixture. Mix gently until just combined, then roll into walnut‑sized balls. Chill for 20 minutes.
- Brown the meatballs in a hot, lightly oiled pan, turning to colour all sides. Transfer to a baking dish.
- Preheat the oven to 180°C fan bake.
- In a small pot simmer pomegranate molasses, orange juice, and honey for 3–4 minutes until slightly syrupy.
Pour the Pomegranate Glaze over the meatballs and roast at 180°C for 10–15 minutes, basting once, until sticky and cooked through.
Scatter with fresh pomegranate arils and chopped mint. Serve straight up or alongside whipped feta or hummus for dipping.
