Pomegranate and Mint Meatballs

Serves 6. Accompany with Herb Couscous


  • 1/2 cup bread crumbs
  • 1/2 cup dry white wine
  • 3/4 cup pomegranate juice
  • 1 pound ground lamb or ground lamb / beef combination
  • 1 large egg
  • 4 cloves garlic, minced
  • 1/4 cup fresh parsley, chopped
  • 4 teaspoons dried mint
  • 3 tablespoons olive oil
  • 1 medium onion, grated
  • 3 tablespoons pomegranate molasses
  • 3/4 cup chicken stock
  • 2 tablespoons fresh mint, chopped
  • 1/2 cup pomegranate seeds

YIELD: 24 meatballs

COURSE: Lamb and Mutton

CUISINE: Isreali


  1. Place bread crumbs in a large bowl with 1/4 cup white wine and 1/4 cup pomegranate juice and let stand for 5 minutes. Add lamb, egg, garlic, parsley, dried mint and season well with salt and freshly ground pepper. Mix well and form into 24 meatballs.
    In a large saucepan heat 1 1/2 tablespoons olive oil over medium heat. Working in batches, brown the meatballs on all sides. Transfer meatballs to a plate while browning the rest, adding remaining olive oil as needed. After all meatballs are done, place your onion in the saucepan and cook until translucent about 4 minutes. Add remaining 1/4 cup of white wine and 1/2 cup of pomegranate juice along with pomegranate molasses and chicken stock. Stirring, bring to a simmer. Put meatballs back in pan and simmer, uncovered until sauce has thickened and meatballs are cooked through, approximately 12 to 15 minutes. Just before serving, top with fresh mint and pomegranate seeds.