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Moroccan Meatballs with Pomegranate Glaze
Ingredients
- MEATBALLS:
- 1 fat shallot, very finely chopped – reserve ⅓ for the sauce.
- 1 lb. ground lamb, beef, or chicken (I prefer lamb)
- 4–5 large garlic cloves, minced or crushed through a garlic press
- 2 eggs
- 1 cup chopped herbs – flat leaf parsley, mint or cilantro or a blend
- 1 teaspoon ground cumin
- 1 teaspoon coriander
- 1 teaspoon ground cinnamon
- 1 teaspoon kosher salt, more to taste
- 1/2 teaspoon freshly ground pepper, more to taste
- ¼ cup to ½ cup toasted bread crumbs (feel free to use gluten-free bread crumbs)
- _______
- Pomegranate Glaze
- ⅓ of a shallot – finely chopped
- 1 ½ cup pomegranate juice
- 1 tablespoon maple syrup or honey.
- 1 teaspoon balsamic vinegar
- pinch salt and pepper
- ⅛ teaspoon ground allspice
- ——–
- Garnish: pomegranate seeds, fresh herbs (cilantro, parsley or mint), or optional toasted pine nuts
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