There may be 100 ways to deseed a pomegranate, but this one is our favorite ways. Using a sharp Shun Cutlery 6-inch Serrated Utility Knife is key!
- 1 pound ground lamb
- 1 yellow onion, finely chopped
- 2 cloves garlic, grated
- 1/ 4 cup plain breadcrumbs
- 1 lemon, zested
- 1 large egg, slightly beaten
- 1/ 2 cup fresh parsley, chopped
- 2 tablespoons fresh mint, chopped, plus more for garnish
- 2 teaspoons Simply Organic Cumin Seed Ground
- 1 1/ 2 teaspoons kosher salt, plus more to taste
- 1/ 2 teaspoon Simply Organic Ground Cayenne
- 1/ 4 teaspoon Simply Organic Ground Cinnamon
- 2 tablespoons extra-virgin olive oil
- 1 medium shallot, minced
- 3/ 4 cup pomegranate juice
- 1/ 4 cup red wine
- 2 tablespoons pomegranate molasses
- Fresh pomegranate arils, for garnish
- Greek yogurt, for serving (optional)
Preheat oven to 350°F. In a large bowl, mix together lamb, onion, garlic, breadcrumbs, lemon zest, egg, parsley, mint, cumin, salt, cayenne, and cinnamon using your hands. Roll into 3 tablespoon-sized balls. (You should have about 20 meatballs total)
Heat oil in a large cast-iron skillet over medium-high heat. Working in two batches, cook meatballs for about 4 minutes, turning as needed, until golden brown and crispy on all sides. Transfer cooked meatballs to a plate and pour off all but 2 tablespoons of fat from the skillet.
Reduce heat to medium and add shallots, then cook until softened, about 2 minutes. Add pomegranate juice, wine and pomegranate molasses and bring to a boil. Simmer until reduced by half, about 5 minutes. Add meatballs back to skillet, coating with the pomegranate glaze. Transfer to oven and bake at 350°F until meatballs are cooked cooked through (with an internal temp of 145˚F), about 15 minutes. Serve over yogurt (if desired) and garnish with pomegranate arils and fresh mint.