Lamb and Feta Meatballs with Pomegranate Molasses
These lamb meatballs can be an appetizer or entrée paired with a Côtes du Rhône red.
Ingredients
- 1 lb. ground lamb
- 3-1/2 oz Greek feta cheese, crumbled into 1/2 inch pieces
- 2+ tablespoons fresh thyme leaves additional thyme leaves for garnish - optional
- 1/2 tablespoon fresh rosemary leaves, minced
- 1/4 cup fresh Italian parsley, finely chopped
- 2 medium garlic cloves, crushed and minced
- 1 cup fresh french baguette breadcrumbs, crusts removed
- 1/2 teaspoon ground cinnamon
- salt and pepper
- 1 tablespoon extra virgin olive oil
- 1 + tablespoon pomegranate molasses
- greek yogurt, for serving
- optional -pomegranate seeds, for garnish
Instructions
- Preheat the oven to 425 F
- In a large bowl, combine ground lamb, thyme, rosemary, parsley garlic, breadcrumbs, cinnamon, 3/4 teaspoon salt and pepper. Gently mix to combine. Form into 18 balls (about 1-1/4 oz. each). For appetizers form into 36 smaller balls.
- In a large frying pan, warm one tablespoon of olive oil over medium-high heat. When the oil is hot, add the meatballs in batches and fry for 5-6 minutes, turning them to brown all sides. Transfer the meatballs to a parchment lined baking sheet. Drizzle with the pomegranate molasses and bake for about 5 minutes or until the meatballs are cooked.
- Serve meatballs on a flat plate with a smear of Greek yogurt on the side of the plate with a drizzle of pomegranate molasses over the yogurt. Optional - Pomegranate seeds and thyme leaves for garnish.