No More Turkey Leftovers – Lamb Meatballs

by Pamela

Lamb Meatballs with Pomegranate Sauce

Lamb Meatballs with Pomegranate Sauce

Confession time…I can eat turkey leftovers for a week without getting sick of them.  That being said, in the days leading up to Thanksgiving I do not eat any chicken or turkey.  In the week preceding Turkey day, I eat salads, fish, lamb, pork and pretty much anything else that does not include fowl.  So I am good and ready for that Turkey and all of the yummy Thanksgiving leftover recipes I can throw together.

Most of my friends are the opposite.  They can only stomach turkey leftovers for a couple of days before they are ready to throw in the towel and throw out the bird.  Craig would be one of those people.

After spending all of two days in the kitchen preparing for and then cooking the turkey plus the obligatory side dishes for our Thanksgiving get together, the last thing I want to do is spend a lot of time cooking more food.  Voila – I give you lamb meatballs.

These are super easy to put together, and you probably already have the ingredients lying around (since many of them are involved with putting together the turkey dinner).  Plus, using the pomegranate juice to make a sauce gives them a lighter flavor than serving them with tomato sauce.  Which, at this point, I think all of our stomach’s could use the break.

Relationship Advice

This is one of those recipes that two people can make together, and it’s fun.  You get your hands into the ingredients to mix them up and then form the meatballs with your hands.  If you are both making them together, it goes faster and since both of you have dirty hands no one is groping the other one…at least not at that moment (that will happen later, after dinner).

Makes 9 Meatballs

Ingredients

For Meatballs

  • 1 Pound Ground Lamb
  • 1/2 Medium Brown Onion (grated)
  • 1 Egg
  • 1/2 Cup Crackers (ground)*
  • 2 Garlic Cloves (finely chopped)
  • 1 Tablespoon Fresh Rosemary (finely chopped)
  • 1/2 Teaspoon Lemon Juice
  • 1/2 Teaspoon Fennel Seed (crushed)
  • 1/2 Teaspoon Kosher Salt
  • 1/4 Teaspoon Fresh Ground Pepper
  • Olive Oil
  • Pomegranate Arils

For Sauce

  • 1 1/2 Cups Unsweetened Pomegranate Juice
  • 2 Tablespoons Brown Sugar
  • 1 Teaspoon Cinnamon

Directions

Preheat oven to 450 degrees Farenheit.

In a saucepan add pomegranate juice, brown sugar and cinnamon. Over medium high heat, reduce the juice to 1/2 cup.  This should take roughly 20 minutes.  When done, set sauce aside.

Using the olive oil, oil the bottom and sides of an 8″x8″ baking pan and set aside.

Place the ground lamb in a bowl and add the onion, egg, crackers, rosemary, lemon juice, fennel seed, salt and pepper.  Using your hands, mix thoroughly.  Once mixed, form the meatballs into 1 1/2″ – 2″ balls.  Place them into the oiled baking pan.

Roast meatballs, in oven, for 5 minutes.  Remove from oven and brush on 2 coats of the pomegranate sauce.  Put back into oven and roast for an additional 15 minutes (the meatballs will be cooked to a medium doneness).

Remove from oven and serve meatballs over orzo pasta.  Drizzle with pomegranate sauce and sprinkle with pomegranate arils.

*I used whole wheat cocktail crackers.  Any cracker that is not buttery or a woven wheat cracker should work well in this recipe.

Related Posts with Thumbnails

15 comments

Brad December 3, 2009 at 7:56 pm

Thanks for the tasty recipe.
You definately got the right idea, although a man’s eye may wander, it will soon look back with love upon the woman who feeds his belly full. I’m so glad I found your blog thru foodbuzz/com, I subscribed hoping to read more great recipes and advice.

Matt December 1, 2009 at 4:46 am

Just discovered your blog after following the lovely pic from Refrigerator Soup! Not only does this recipe look good, but you made me laugh with the groping too! haha.

Off to click around your site and see what else I can discover!

Pamela December 1, 2009 at 11:37 am

Thanks Matt!

Alta November 30, 2009 at 6:43 am

Wow, yum! I love lamb, and love the mix of this and the pomegranate.

eatlivetravelwrite November 29, 2009 at 6:34 pm

These look great! I love lamb and it often gets a bad rap. That flavour combination are wonderful. Would you be submitting this to the Pom Fresh Recipe contest by any chance? You should!

Pamela November 29, 2009 at 8:31 pm

Hadn’t thought about it, but maybe I will. Thanks for the suggestion.

Robert-Gille Martineau November 29, 2009 at 6:16 pm

Greetings from Shizuoka, Japan!
Not being American, I don’t have to worry about turkey leaftovers!LOL
Now,those lamb meatballs are great!
Thank you for sharing!
Cheers,
Robert-Gilles

Pamela November 29, 2009 at 8:07 pm

Thanks Robert! These were gone by the next day.

April Cavin November 29, 2009 at 3:47 pm

Mmmm– so good! Love the pomegranate sauce–

Kristi Rimkus November 29, 2009 at 11:55 am

Fantastic! I can’t wait to try this. A change from turkey is appreciated.

pegasuslegend November 29, 2009 at 9:41 am

these sound fantastic….I love lamb and the ingredients here are a match! thanks

Leave a Comment