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Moroccan Lamb Meatballs with Pomegranate Glaze

*Adapted from American Lamb Board CeLAMBrate with Adventurous Flavor.*

Recipe courtesy of Graze the Prairie



  • 1 Tb. onion (finely chopped)

  • 1 lb. Graze the Prairie ground lamb

  • 4 large cloves garlic (minced)

  • 2 Eggs

  • 3/4 cup parsley (chopped)

  • 1/4 cup mint (chopped)

  • 1 tsp ground cumin

  • 1 tsp coriander

  • 1 tsp ground cinnamon

  • 1 1/4 tsp sea salt

  • 1/2 tsp coarse salt

  • 1 Tb. olive or avocado oil (for searing)


  • 1 Tb. onion (finely chopped)

  • 1 Tb. olive or avocado oil

  • 1 ½ cups pomegranate juice

  • 1 Tb. maple syrup or honey

  • 1 tsp balsamic vinegar

  • Pinch salt and pepper

  • 1/8 tsp ground allspice


  1. Preheat oven to 350°F. Place all meatball ingredients (except oil) in a mixing bowl; using hands, combine well.

  2. Using wet hands, divide mixture into three equal portions. Divide each third into 4 meatballs. Roll into balls and set aside.

  3. Start the glaze. In a small sauce pan, sauté the onion in a drizzle of oil over medium heat for 2-3 minutes, until fragrant and translucent. Add pomegranate juice, a pinch of salt and pepper, maple syrup and allspice.

  4. Bring to simmer, turn heat to medium, then gently simmer uncovered for about 15 minutes, until the glaze reduces down to ½ cup. Turn heat off.

  5. While glaze is reducing, cook the meatballs. Heat 1 Tb oil over medium heat in a large skillet. Work in batches if necessary (don’t over crowd), sear the meatballs on most sides. Place in an oven proof dish, and bake in preheated oven until cooked through.

  6. Pour glaze over meatballs and keep warm until ready to serve. Enjoy!

NOTES: Right before serving, sprinkle with fresh herbs and pomegranate seeds and pine nuts (optional)

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