- 1 and ½ cups pomegranate juice
- 1 Tbsp. Balsamic vinegar
- 1 Tbsp. honey
- ¼ tsp. pepper
- ¼ tsp. salt
- 1 lb. ground lamb
- 1/2 yellow onion, grated or minced
- 1 egg, beaten
- 2 Tbsp pine nuts, chopped
- 1 tsp. ground cumin
- ½ tsp. kosher salt
- ½ tsp. ground coriander
- ¼ tsp. allspice
- ¼ tsp. cinnamon
- 1–2 Tbsp. olive oil
- Pomegranate seeds for garnish (optional)
- To make the pomegranate glaze, combine the pomegranate juice, Balsamic vinegar, honey, salt, and pepper in a small saucepan and bring to a boil over high heat. Turn down the heat to medium or medium-low and simmer the glaze until it has reduced to approximately a half a cup, 15 to 20 minutes. Set aside.*
- To make the meatballs, combine the ground lamb, grated onion, egg, pine nuts, salt, and spices in a large bowl and mix with your hands, or a fork, until well combined.
- With damp hands, form the meat mixture into 16 equally sized meatballs.**
- To cook the meatballs, add just enough olive oil to coat the bottom of a large skillet that has a tight-fitting lid and heat over medium-high heat until the oil is shimmering.
- Working in batches if necessary to avoid crowding, add the meatballs to the skillet. Brown the meatballs on all sides, turning them as needed, about 5 minutes
- Once the meatballs are browned, cover the skillet and turn the heat down to low. Continue to cook the meatballs until they reach an internal temperature of 160°F on an instant read thermometer (like this) and are no longer pink in the center, 3-5 minutes.
- You will notice quite a bit of fat in the skillet. Drain this by carefully tilting the skillet until the fat pools at the bottom and scoop it out with a spoon. Discard the fat.
- Add the pomegranate glaze to the skillet with the meatballs. Toss the meatballs to coat them with the glaze.
- Simmer uncovered until the glaze is reduced and syrupy and the meatballs are coated, about 2 minutes.
- Transfer the meatballs to a serving platter and spoon any remaining glaze over them. Garnish with pomegranate seeds if desired. Serve immediately.
*Glaze may be made up to one day in advance. Transfer to an airtight container and refrigerate until needed.
**Meatballs may be made up to one day in advance. Transfer the meatballs to a plate, cover, and refrigerate until ready to cook.